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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Classic Mom's Meatloaf
This meatloaf recipe is classic comfort food, at its best. And with our Beef Roast Seasoning mix, this will become an easy favorite in your kitchen. Freshly grated carrot is the fun extra in this recipe, adding moisture and a bit of sweetness.
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Yield:6-8
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Level of Difficulty:Easy
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Cook Time:1 Hours
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Prep Time:15 Minutes
Ingredients
- 1
carrot, finely grated
- 1 1/2 pounds
Ground beef
- 2 teaspoons
Worchestshire sauce
- 2 tablespoons
ketchup
- 1 cup
Panko bread crumbs
- 2
eggs, whipped
- 1/4 cup
Beef Roast Seasoning mix
Directions
Preheat your oven to 325-degrees.
Finely grate the washed carrot. Mix together with the remaining ingredients, by hand or in a stand mixer with the paddle attachment.
When completely mixed, form into a loaf and place in a 10” loaf pan. Press down into the loaf pan, so that the top is uniformly flat. This helps to cook more evenly and makes the slices uniform after cooking.
Place in the oven and cook until the center of the meat registers 155-degrees on a cooking thermometer. Depending on your oven, it can be about 50-65 minutes. Cooking to this temp is the key to a moist meatloaf!
Let cool for 10 minutes before slicing.
*You can easily double this recipe. Mix as directed, doubled, and create two meatloaves. Freeze one and bake the other! When you are ready to serve the other loaf, let thaw in the fridge overnight before cooking.
