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"This is a great base recipe - thanks so much for the contribution. I highly recommend using a white zinfandel to cook your meat in - I've found that if you use cheaper (sweeter brands it brings out a great flavor in the meat and makes it so you don't have to add any sugar to the sauce. In addition I like to add a splash of vodka and olive oil w..."
Jan 21, 2008 on Food.com
"I'm not really a fan of meatloaf so the fact that I actually really liked this recipe, surprised me. Even better though was that my husband LOVED it. There were no left-overs from this recipe - we finished the whole thing off. He wants me to make it again next week. I'm curious to see how it would taste with a little fresh basil."
Jan 7, 2008 on Food.com