mardi 7 novembre 2017
I resisted making ketchup glazed meatloaf for years. Why ruin a good, savory meatloaf with a thick glaze of a sweet condiment? It just didn't make sense. Until I tasted ketchup glazed meatloaf at my friend's house. I was smitten! Her secret? She glazes the meatloaf at the start of baking, and does not re-glaze, as most recipes instruct you to do. The ketchup bakes into the meatloaf, caramelizes as it bakes, and without a second glazing, the flavor is quite subtle - it enhances the meatloaf rather than overpowering it.
from Healthy Recipes http://ift.tt/2iBhmTi
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