Reviewed: Nov. 23, 2008

Just o.k. I've definitely had better. Way to sweet, and didn't care for the crackers in the meatloaf. I like bread crumbs much better.

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zippychef

Cooking Level: Beginning

Home Town: Salesville, Ohio, USA

Living In: Brewster, Ohio, USA

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Reviewed: Nov. 19, 2008

I'm only rating the meatloaf. Everyone loved it! I used Tones Minced Onions, just a small handful of brown sugar & 4 slices of bacon. Hubbie is a diabetic so the top was just straight up ketchup. Don't know why you need all the sugar. We loved it!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2008

This is an excellent recipe. It is the meatloaf I grew up eating at home, at others' homes and in restaurants in VA. I never tasted unsweetened meatloaf with brown gravy until I was 33 years old and was visiting in CA. If you feel "something is missing" try substituting horseradish for the mustard in the topping sauce. Also, if you're using a sweet ketsup you may want to reduce the amount of sugar in both the meatloaf and the sauce.

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easygourmet

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

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Reviewed: Oct. 31, 2008

I cooked this for 32 men last week. The calculation was perfect. They all think I'm a cook now. This is the best meatloaf ever. Most and just good!

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jmk

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Reviewed: Oct. 20, 2008

I've been trying to find a recipe for the perfect meatloaf. This wasn't it, but it was still really good. My toddler ate all of his, and my husband had two servings AND a sandwich for a snack. I halved the recipe, and it was gone within 12 hours! I made no changes to the ingredients, except to add a little garlic powder and Worcestershire sauce to the meat mixture. Also, if you don't like recipes from this site such as "Grandpa's Coney Sauce" or "Pennsylvania Coal Region Barbecue" or most baked bean sauces you won't like this (this is a really common sweet/sour taste used in a lot of recipes). Anyway, my family really enjoyed this. Thanks for another great recipe!

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 7, 2008

I left out 1 cp of cracker crumbs, it seemed like a bit much. I also used a little less ketchup and sugar. I didn't use the bacon at all. My husband really loved it. I thought it was missing a little something. Next time I'm going to add a little Worchestershire and some Schilling Montreal Steak seasoning.

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IMATECHGIRL

Cooking Level: Expert

Home Town: Logan, Utah, USA

Living In: Kaysville, Utah, USA

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Reviewed: Aug. 29, 2008

Pretty good. The sauce is a little too sweet for us so I think we will cut down the BS next time and we used apple cider vinegar. GOOD STUFF

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Alexis

Cooking Level: Intermediate

Home Town: Red Springs, North Carolina, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 27, 2008

I made this as written, warning Husband that other reviewers had found it too sweet. As someone who douses his breakfast bacon and sausage with maple syrup, he said he didn't mind. Of course, it turned out that it was indeed a touch too sweet for him (I personally couldn't eat more than half a mouthful). I'm gonna scrape the sauce topping off, and make it into sandwiches tomorrow. Other than the sweetness issue, this is a good recipe - the loaf held together nicely, and had a good general flavor.

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 21, 2008

very sweet, but pretty good. After making this a few times I've altered this a bit to cut back a little on the brown sugar.

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justme_jo

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Dover, Ohio, USA

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Reviewed: May 26, 2008

I really liked this recipe, and so did the rest of my family. If I ever make it again, however, I will use less vinegar and not add the bacon on top.

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Brittany

Cooking Level: Intermediate

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Reviewed: May 12, 2008

I have made this several times and every time I get rave reviews. The key for those who say it is greasy is to use ground sirloin or a low fat meat; I always put a few slices of bread on the bottom of the pan and it absorbs the grease. If it is too sweet cut back on the brown sugar, I add 2 tablespoons and it is perfect, even for those who hate meatloaf!!!

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classynsassy

Cooking Level: Expert

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Reviewed: May 3, 2008

This makes a wonderful meatloaf! I cut the recipe in half, including 1-lb ground beef instead of 2-lb's. I can't recommend changing anything on it........

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JosieGirl72

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Reviewed: Apr. 13, 2008

Excellent base for a meatloaf! It is an excellent blend of sweet and savory. I added diced green pepper and fresh minced garlic to add some crunch and depth.

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TheArendtFamily

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Living In: Tampa, Florida, USA

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Reviewed: Mar. 29, 2008

My family loves this meatloaf recipe. I cut the sauce in half because it seems very sweet with a lot of sauce.

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elemscorpio

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Reviewed: Mar. 24, 2008

Made mine with 1 lb ground turkey and 1 lb 97/3 ground beef. Didn't have bacon and it's a shame 'cause it would have been amazing. Sweet, but onion balanced it nicely and gave it a bit of bite. Crackers instead of bread crumbs made it light and moist without being soggy. Got thumbs up all the way around our very crowded dinner table.

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theplumber'swife

Cooking Level: Intermediate

Home Town: Amityville, New York, USA

Living In: Lavon, Texas, USA

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Reviewed: Mar. 20, 2008

My husband loves this meatloaf. It is rather sweet for me, but then again I am not a huge meatloaf fan. But if my husband loves it it must be good, he's picky!

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JACKALSB

Cooking Level: Intermediate

Home Town: Ravenna, Michigan, USA

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Reviewed: Mar. 14, 2008

Good meatloaf. Used Ritz vegetable crackers and only used 1/2. Omitted the mustard just because we didn't have a taste for it at the time and it was good!

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LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: Mar. 11, 2008

Very good meatloaf. Next time I will use fewer crackers, though. I never use that much filler in meatloaf but wanted to follow the recipe as written. Didn't have the bacon on hand although my ground beef was so lean it would have been a nice touch. We loved the sweet glaze. Made good sandwiches the next day. Will make again. Thanks!

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GrandaWanda

Cooking Level: Intermediate

Home Town: Nicholasville, Kentucky, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Feb. 10, 2008

I've made this recipe several times and it's become our favorite meatloaf by far.I did make some changes though. I use vegetable ritz crackers instead of regular ritz and I use evaporated milk (about 1/2 cup)in place of the eggs.I shape it into a loaf and bake it in a 9x13 pan instead of a loaf pan.I don't make the glaze to put on top because my son doesn't like "saucy" stuff on meatloaf and it comes out very tasty anyway. great recipe!!

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diana g

Cooking Level: Expert

Home Town: Rockville Centre, New York, USA

Living In: West Hempstead, New York, USA

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Reviewed: Feb. 9, 2008

Really good.

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PYPERJ

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Amish Meatloaf

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