Cobb Style Meat Loaf, Spinach Salad with Dijon Dressing

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5

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Total Reviews: 2

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  • on August 10, 2012

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    It was great but I would caution users to a> Do what Rachel said and use parchment paper (I used a silicon sheet and getting the grease off was a bit of a chore: and b> use a deep roasting pan, I used a cookie sheet and ended up with rendered bacon fat all over the oven. I also used yellow cheddar instead of white because white was not readily available. Next time I will make more of an effort to find white cheddar but I don't know if the results could be any better.

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  • on October 24, 2011

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    This was a wonderful, juicy and delicious meatloaf! Thanks, Rachael! I love to cook but never have time, so now we have these great, versatile left overs to make a lower-carb salad toping, or even eat for breakfast. I used some old whole-grain bread and skim milk, and it was fine. The celery gives great crunch!

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