GB
Chief Eating Officer
My wonderful wife decided she wanted to cook dinner tonight. She has been trying to cook more, but it is still all very new to her. She took a huge step tonight and did not measure some things. Anyway, she used way too much salt and breadcrumbs. I can live with the extra breadcrumbs, but it is way too salty to eat.
I know normally with something like soup or stew we would just make another batch without salt and combine the two, but that will not work with meatloaf. Any ideas what we can do with it to make it palatable?
I know normally with something like soup or stew we would just make another batch without salt and combine the two, but that will not work with meatloaf. Any ideas what we can do with it to make it palatable?