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Lover's Loaf
August 31, 2007

Great meatloaf. Makes for a "gourmet" dinner. I did add a bit of thyme and rosemary to the mix. Also, I was a bit short of red wine, so I added about three cups of sliced mushrooms to the liquid, and then a bit more water than suggested later on. While letting the meatloaf sit, I thickened the resulting juices with a bit buter/flour mixture and the result was a delicious gravy. We enjoyed it both fresh and as a leftover!

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