Originally Posted by JoanneS
You're right - it probably was Velveeta! Now, if I could get the amounts of each ingredient right! And the baking temp and the time - - -
Do the same thing she did in the beginning----experiement. And always trust your sense of smell. That's how I make meat loaf--when the mixture smells right I know it's ready to bake. Smell can be as important as sight and or thought processing when it comes to cooking.