Reviewed: Jan. 30, 2008

Oh my gosh I just made this tonight and I've declared I will no longer make any other meatloaf! It is a sweet meatloaf, so don't try it if you don't like that. But if you grew up with meatloaf topped with bacon and ketchup - this is like that only way better! It is very moist but stays together well. I used two of the disposable loaf pans (they are too small to hold the whole thing in one), other than that I followed the recipe exactly.

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JONZEZ4

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 15, 2008

This is out favorite meatloaf. Our fine-tuned preference is now to omit the bacon and halve the sugar in the meat mix. And I reserve some of the topping to serve as a sauce after slicing the loaf. Delicious!

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Charlu

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Reviewed: Jan. 13, 2008

Good recipe! I tried it, and it was very tasty! However, when I try it again, I will leave out the brown sugar. It was a little to sweet for me. Thanks for the recipe.

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Darrol J. Unruh

Cooking Level: Expert

Home Town: Buhler, Kansas, USA

Living In: Fredericktown, Missouri, USA

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Reviewed: Jan. 11, 2008

My wife hated meatloaf so she never fixed it. when i made this recipe for the family she tried it to be nice. I have been fixing it regularly ever since at her request. My daughters fiance comes over everytime I have made it and has even asked when I was fixing it again (May just put him to work next time in the kitchen)

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Richard

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Reviewed: Jan. 7, 2008

I've used this recipe many times over the last few years, its the hubby's favorite. For a healthy alternative I sometimes make it with ground turkey instead of beef, and it still tastes great. I usually leave the sugar out of the meat mix, but do use it in the glaze.

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Katrina

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Long Island, New York, USA

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Reviewed: Dec. 29, 2007

I made this meatloaf about a week ago. The family loved it. I didn't use the bacon. It was very moist and was a little too sweet for me but the crew thought it was great. Will definetely make it again!

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lady t

Cooking Level: Expert

Home Town: Newark, New Jersey, USA

Living In: Durham, North Carolina, USA

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Reviewed: Dec. 29, 2007

My family loves this recipe and asks for it often. It is so easy to make.

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Kim

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Thorndale, Texas, USA

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Reviewed: Dec. 10, 2007

My husband does not usually like Meatloaf. He loves this recipe! It's very moist and has amazing flavor. I have tried several of the other top rated meatloaf recipes on this site and this is my favorite hands down!

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TAREMY

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Reviewed: Nov. 27, 2007

I absolutely love this meatloaf! I've made it several times, for both sides of the family and everyone loves it! Instead of making it in a loaf pan, I make it in a 9x13 dish with a rack in it....this helps to allow the grease to drain to the bottom of the pan and not soak into the meatloaf. I use 1 pound ground beef, and 1 pound ground pork and skip the bacon~~delicious!

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jillydill

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Reviewed: Nov. 17, 2007

I make this recipe all the time. It so good we have it at least once a week. I do leave the brown sugar out of the meatloaf completely and follow the rest of the recipe to the T. YUM!!

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hhazelwood07

Cooking Level: Expert

Home Town: Greenville, Kentucky, USA

Living In: Evansville, Indiana, USA

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Reviewed: Nov. 11, 2007

I've tried to make meatloaf before, and it hasn't turned out. This recipe; however, was awesome! My boyfriend and I loved it! I only have mini bread pans, so I split one pound of hamburger into 2 pans; that worked fine. The only thing was that the loaf was hard to get out of the pan in slices. I'm not sure what to do about that. It crumbled when I dished it; it was more like "meatpile" than "meatloaf", but it tasted great! Thanks for the recipe. I will be using it again!

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Rachel

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 4, 2007

This is hands down the best meatloaf recipe on this site! To those who thought it to greasy, USE BETTER QUALITY HAMBURGER!!! AND use the pre cooked bacon instead of the raw type! i usually toop it with the bacon and then top with the sauce. It is Excellant!

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MRS. FISHER

Cooking Level: Expert

Home Town: Stroudsburg, Pennsylvania, USA

Living In: Gillett, Pennsylvania, USA

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Reviewed: Nov. 3, 2007

This meatloaf was not good. It was dripping with fat and was so so sweet. Way too sweet. We weren't able to eat it.

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Patricia

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Oct. 26, 2007

After cooking for 30 years and trying every meatloaf recipe out there, I think I may have just found the perfect meatloaf. This one is a definite keeper. After reading other reviews, I cut the cracker crumbs to 2 cups and decreased the brown sugar inside the loaf to 1/8 cup. As for the crumbling issue, if you are using medium eggs, use 3 instead of 2. The second time I made it, rather than make the glaze, I used our favorite BBQ sauce. Also, if using 2 lbs. of meat, it needs to cook at least 1 1/4 hrs.

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Genesis54

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Reviewed: Oct. 24, 2007

Absolutely delicious. Followed others suggestions and cut the brown sugar. I usually use about an 1/8th cup in topping and none in the meat mixture. I've made this several times and it is one of my husbands favorite foods. (I have never put bacon on it.)

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Debbie

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Reviewed: Oct. 20, 2007

Very good meatloaf - the glaze is too much and too sweet, like others have mentioned, but that can easily be cut down. Very moist meatloaf!

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silverbullet71

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Reviewed: Oct. 19, 2007

I've been making this recipe for a few years. My family loves it. I do have to cook it a little longer than it says, and I've left out the bacon. Also, I cut in half the recipe for the sauce on top. I can't imagine making a dry old boring meatloaf after making this one.

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agiambalvo

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Reviewed: Oct. 14, 2007

wow! this is what meatloaf is supposed to taste like! i know a lot of reviewers complained about the sweetness, but i love it. the only change i made was that i added chopped green peppers and minced fresh garlic to the onions and sauteed all of it in olive oil until almost tender before adding to the mix. definitely halve the glaze recipe. and next time i make it i'll use only 2c. of ritz.

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Beth Lena

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Reviewed: Oct. 12, 2007

HANDS DOWN THE BEST MEATLOAF ... EVER. So tasty and not at all too sweet. I don't know what people are talking about with the "too sweet" comments; they must want a hamburger in the shape of a loaf or something. I found it to be a nice balance of sweet and savory and just very tasty. I've tried many a meatloaf in my quest for the perfect meatloaf. It wasn't until this recipe that I knew I'd found the recipe our future children will call "mom's meatloaf" because it's the one I'll probably always use. Anyone who knows Amish food (I'm from Ohio) knows it's rich and old-fashioned comfort food. The bacon in this recipe really adds a lot ... not so much a bacon-y taste but just that "something extra" you might not right away identify as bacon. I used only a pound and a half of ground meat which was a mistake; it fell apart easily. You really need two full pounds of meat here. I may also use just one egg next time if the full two pounds makes it too loose. This is just wonderful and it's great on sandwiches as leftovers too! Such a tasty meatloaf. Yum!

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Erin

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Sep. 30, 2007

Made this exactly as written. If you put sugar on your burgers, or spread honey on your steak, then this is the meatloaf for you. If that sounds awful, then look elsewhere for a meatloaf recipe.

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mvcook

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