Meatloaf With Mustard-Dill Sauce

Really liked the sauce, I just had a little and it was great. I made muffin meatloaves and they are great to freeze for another meal. I used ground chicken and ground pork and followed the recipe the rest of the way.

The sauce was great for a change of pace. I made these in individual loaf pans. They come in very handy.

What a terrific recipe-so easy and so tasty. I doubled it so we'd have leftovers tomorrow. I can't wait for tomorrow. I followed the recipe exactly, but next time, I think I'll add in some diced dill pickle to the meat mix for a bit of crunch. I made these in a friand mold and used my own home grown dill.

Doubled the recipe (though serving 3) and made in a loaf tin rather then as individual serves (baked for 50 minutes at 175C fan forced) using all very lean minced beef, Though when making again I would only make enough sauce as per original recipe (2 serves) as I had nearly half left over but I think it will go well drizzled over salads and also as we don't didn't have dill I used parsley, which is growing rather well in the herb garden. thank you Mom2Rose, made for Aussie Kiwi recipe swap #60 Januar4y 2012.

Made as a combo prize for the *Best of 2008* game, my DH is a meat & potatoes kinda guy & 2 of your recipes satisfied his hunger for both last nite. Using 1/2 lb of both grd meats, I made a 1 1/2 recipe, adjusted the other ingredients accordingly & got 4 servings that I combined w/your Recipe #326191 ~ a perfect pairing. Ea part of this recipe works to perfection & gives such a unique flavour to something that might otherwise be ordinary. The sauce is an ideal compliment & reminiscent of my fondness for German food. "Sehr Gut", as your DH would say. We loved this recipe, Sarah! Thx for sharing it w/us. ~ *Edited to Add* ~ The pic is of the leftovers we happily ate for lunch today. Thx again. :-)