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[cookingjnj]

Late to the game here due to business travel. We always seem to have our loafs crack, but that never effects the taste. As someone already said it is the loafs characters. Did a glazed meatloaf the past few cooks, but tend to prefer unglazed.

[urnmor]

I am thinking of making a my first meatloaf in a long time however I probably will only use ground sirloin and no other meat.  Claire is not a fan so it is not normally on my agenda to make

[TravlinMan]

Cracks or no cracks.  Hard to beat a good meatloaf. I do like the texture with the crumbs.  We always use catsup(ketchup etc) on it.  Has anyone found a better glaze?  Seems like catsup was made for it. Especially when making cold sammies.

I'm with you, keep it simple.  Good old fashioned 'feel good', heart warming meals.   

[Bentley]

Kristin had the menu tonight at the shelter, chicken Cacciatore, pilaf, and cream cheese corn w/Italian bread.  It was very well received, much more so then the meatloaf.

We are cooking tonight and Tuesday for the "Warming Shelter" at one of the Churches in Mayberry.

[Kristin Meredith]

Kristin had the menu tonight at the shelter, chicken Cacciatore, pilaf, and cream cheese corn w/Italian bread.  It was very well received, much more so then the meatloaf.

We are cooking tonight and Tuesday for the "Warming Shelter" at one of the Churches in Mayberry.

I don't think that is true at all.  Several people had seconds on the meatloaf and I heard some nice remarks.  I just learned how to keep things warmer after the first night.  We have now learned some things about the kitchen and set up and I think we will be able to keep food hotter from here on in.

[Bar-B-Lew]

Nice work.  These are good stories to hear especially this time of year.

[yorkdude]

Very nice.