I loved this recipe and did very little in modifying the ingredients. I did modify how I put it together. I love garlic but enjoyed allowing the ginger to step up and not be outweighed by it. I added a small dash of garlic powder and an egg, probably more out of habit. Because the texture was so moist I formed two loafs and baked them on a metal grate/rack, sprayed with cooking oil. I applied a little of the ketchup and brown sugar mixture to the top lightly then put a strip of bacon across each loaf. This allowed the bacon to add flavor to the meat but all the grease to drip down and away from the meatloaf. Just before it was completely cooked I added the remaining ketchup/brown sugar glaze and put it under a low broiler to let it really adhere to the loaf and darken it just a bit at the edges. Any family member I have made this for has requested the recipe. At times I have added or subtract the garlic and egg and occasionally have added the Worcestershire sauce to the meat mixture. Honestly it has never received any complaints and is probably winning more honors from my kids on the second day when it slices so nicely for meatloaf sandwiches on rye, with a small dab of mustard. Thanks for the recipe tangastar.

Reviewed On: Jan. 10, 2012

I can never make enough of this simple and wonderful recipe. The last few times I have made a triple batch for family gathering but they are still gone before I can get one.

Reviewed On: Mar. 3, 2011

Great Recipe!!!! Thanks so much

Reviewed On: Mar. 3, 2011