Jimmy- just talked to the meatloaf Queen--Karen.
She suggests putting them on baker's racks or something to keep them from sitting in their own juices whilst cooking.
Also, she "never makes them exactly the same way twice".
That tells me you can mix and match ingredients to your hearts content
I like lots of finely chopped onions and a garlic flavor, but.....?
That should be a fun cook!
Let us know how it comes out--OK?
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.