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Several years ago, the New York Times magazine published a meatloaf recipe that used cream cheese as part of the binding agent. The recipe was very good. I have lost my copy. Can anyone help?
Though there are many ways to prepare meatloaf, Amy Wisniewski of the CHOW Test Kitchen keeps it simple and uses a bacon topping. To make this dish, see our easy Bacon-Cheddar Meatloaf recipe.
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