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"This is a great meatloaf recipe. I like to form it into a long roll on a foil lined cookie sheet. This also allows you to spread the sauce on the top and sides for more flavour and the foil makes easier cleanup. The sauce is good as is, but if you add 1 tsp of dijon mustard and 1 tsp of regular mustard and a pinch of allspice, then it'll be..."
"My first time making these. TIPS...chill the dough if you have time... roll out the 50 balls ahead so you can adjust the size...50 makes the perfect size to fit 12 per pan without touching. I did bake them 3 extra minutes. Recipe is pretty good as is, nice and crunchy, with a mild flavour. If I make again, I will add more vanilla and some spic..."