Reviewed: Jun. 9, 2007

This meatloaf was great. I made a couple additions (garlic, ginger and about 1/4 cup of beer) to make it a little more to my family's taste. Big hit, will make again

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ambrosia

Cooking Level: Intermediate

Living In: Cambridge, Ohio, USA

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Reviewed: Jun. 8, 2007

Per previous poster's suggestion, I added 1 chopped red pepper and some shredded cheese and increased the cracker crumbs by 1/2 cup. I also used 2 1/4 lbs. of ground beef and decreased the brown sugar in the sauce on top to 1/4 cup. Filled my meatloaf pan and is now cooking in the oven. I use a Williams-Sonoma meatloaf pan with removable insert. This keeps the meatloaf moist, but seperate from the oil. Totally worth the money that I put into it. Moist, looser meatloaf than prior recipes, but I expect it to firm upon standing or refrigeration. My son ate 4 servings and both guys want it included in the regular rotation. Will make great meatloaf sandwiches tomorrow.

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 7, 2007

I've tried several meatloaf recipes over the years and the others have just been so so. They make an OK dinner but nothing to remember... until I made this one. Everyone clamors for this and they even want leftovers to take for lunch the next day! The only change I make is to leave off the bacon. I tried it with the bacon which sounds yummy, but I didn't find it added much flavor...So I figured why add the calories. Either way this is absolutely delicious!

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Jackay

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2007

YUM!! This was my first try at making meatloaf and it turned out great. To those who have said it turns out with too much fat, you have to use a low fat meat. I use 96% lean and it turns out great. I've also used ground buffalo which is extremely lean but you have to adjust the cooking time. Instead of covering the top in sauce, I just put a small layer on top and serve the rest in a bowl at the table.

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makeiteasy4me

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: May 21, 2007

This was pretty good. We are not a meatloaf family, but everyone ate it. Thanks

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Cheri

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Reviewed: May 10, 2007

This is the best meatloaf recipe! The only this I changed was the ketchup to BBQ sauce and it gave it such great flavor!

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nikkidear

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Reviewed: May 3, 2007

This recipe is the best! I have made this meatloaf lots of times and we enjoy it everytime. Last night, I did make only half of the glaze and it was plenty. My cold meatloaf sandwich that I had for lunch today was great, too!

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Anne J.

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Papillion, Nebraska, USA

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Reviewed: May 3, 2007

This is the best meatloaf recipe I've found. Made just like how my Mennonite grandma makes it! Try using apple cider vinegar instead of just white vinegar... it will blow you away!

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anniebender

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Reviewed: May 2, 2007

This was the best meatloaf.I have ever had!!!!We even ate it for the next two days until there was now left.I follow the direction just as they were.Great!Great!Great!

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Crystle_Tollett

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Dalton, Georgia, USA

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Reviewed: Apr. 17, 2007

This is my regular meatloaf recipe now. Brilliant comfort food at its finest.

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Jingjong

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Apr. 17, 2007

Great recipe! The only thing I would note is that it has a tendencies to break apart very easily. I tried the recipe twice, the second time using an extra pound of beef and it worked perfectly! This is by FAR the tastiest meat loaf I have ever made.

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Sinicia

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Reviewed: Apr. 15, 2007

This is without a doubt the GREATEST meatloaf ever! I will never use a different recipe! The bacon gives it that little something extra. The only thing I would recommend would be putting bread in the bottom of the loaf pan to soak up some of the grease.

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Lindsey

Cooking Level: Expert

Home Town: Albany, Indiana, USA

Living In: Dunkirk, Indiana, USA

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Reviewed: Apr. 14, 2007

Who knew meatloaf could be so good. My family loved it and can't wait for me to make it again. I followed the recipe given and would not change a thing next time. Very moist. Look no further, if your making meatloaf this is the recipe for you.

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MUIRZ1

Cooking Level: Intermediate

Home Town: Saint John, New Brunswick, Canada

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Reviewed: Apr. 13, 2007

Best meat loaf I have ever had. I made no changes to the recipe. Served #80 people, heard rave reviews!

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Jennifer ACC

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Reviewed: Apr. 12, 2007

I normally do not like meatloaf, but I thought it was worth a try. It was fantastic. My husband was disappointed when he found out I was making meatloaf, but when he smelled it, he had to have some. I did have to cook it for about 15 minutes longer, and I did not put bacon on the top. Thanks for this great recipe.

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Erin M.

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Apr. 2, 2007

The meatloaf itself was great but the glaze was too sweet even for my son. I will definitely make this again, without the glaze!

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novice

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Reviewed: Mar. 27, 2007

Thank you for submitting this recipe!!! It is so good!! Actually have been making this for months now. My grown up son has never been a meat eater and neither of my 2 kids care for meatloaf. Except for this one!! They actually request for me to make it. I always read the reviews which is most helpful. Took advice of the majority and used only 1/4 cup of brown sugar that gets poured on top of the loaf. Only other changes: I add more butter crackers to try to hold it together better plus add a large handful of mild cheddar cheese and a chopped green pepper.

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Janet P.

Cooking Level: Expert

Home Town: Rockwall, Texas, USA

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Reviewed: Mar. 26, 2007

Absolutely FABULOUS! 'Nuff said.

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Cuny's

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Reviewed: Mar. 20, 2007

Wonderful recipe! The meatloaf was so flavorful. I didn't have Ritz type crackers so I used saltines, and I threw in a pinch of salt, pepper and garlic powder. Erring on the side of caution, I also cut the amount of glaze in half and that made the perfect amount for my husband and I.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 20, 2007

I was looking for a good meatloaf recipe and tried this one. I halved the ketchup mixture that goes on top and it turned out fine. Was moist and delicious. Tasted very homemade. Will make again. I froze the leftovers in sections and was very good 2nd time around.

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