Reviewed: Mar. 20, 2007

My family could not get enough of this meatloaf. My son said he didn't like it, he loved it!! (He's such a picky eater.) I wasn't too sure about the brown sugar, but it was very good. This is a keeper.

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CRUZL

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Reviewed: Mar. 18, 2007

I've never had a meatloaf with brown sugar in it before and I have to say I was extremely skeptical. Didn't need to be...this meatloaf was awesome! It held together fairly well and the meat had just the right of sweet that was offset by just the right amount of tang in the glaze. Speaking of the glaze, this recipe made waaaaay too much. You could easily cut it back by a third or a half depending on your taste. After reading all of the postings, I let it cook for an hour and 15 minutes instead of the hour and it was just perfect! I did make a few changes in the recipe, however. I didn't have crackers so I used 2 cups of unflavored bread crumbs and also added 2 tsp dry ground mustard to the meat. Also, I was taught that you should always cook your veggies before they go in the meatloaf so I sauteed the onions first in a little bit of butter until they were translucent. I also made a freeform loaf with this so it wouldn't stew in its own juices in a loaf pan and topped it with four strips of bacon. This is my new standard meatloaf now! Delicious!

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LROHNER

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Wallingford, Connecticut, USA

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Reviewed: Mar. 18, 2007

The meatloaf was great, I found the glaze to be too sweet. Next time I'll serve it on the side.

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KRENAE

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Reviewed: Mar. 15, 2007

Delicious!! I had some glaze left over, so I heated it gently in a pan and served it on the side. This is a great recipe! Thanks!

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carol

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Reviewed: Mar. 14, 2007

Since I'm a firm believer that brown sugar should not go in the meatloaf but rather on it, I used the "Rempel's Family Meatloaf Recipe" (found in this site to0) f0r the meatloaf and kept this recipe's glaze.. I don't know bout y'all but that for me is a five star recipe. ;)

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ait0shi

Cooking Level: Intermediate

Home Town: Okinawa, Okinawa, Japan

Living In: Portsmouth, Virginia, USA

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Reviewed: Mar. 8, 2007

I made this dinner last night and we both found this meatloaf to be good. The reason I gave it four stars was because we both thought it was just a little sweet. I have always added brown sugar to my meatloaf before but not quite this much. Also, this recipe didn't call for spices but I added a little salt, pepper, and garlic powder because all savory recipes need a little. Before this I would just throw a meatloaf together and sometimes it was great and sometimes it wasn't. I wanted a recipe to follow to get some consistancy to my meatloaf and I will use this recipe again.

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terrim

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Reviewed: Mar. 5, 2007

I knew this one would be a hit because it is essentially the same recipe that my meatloaf has morphed into over the years. It was nice to actually see measurements, however, and so I stuck exactly to the ones mentioned here, except for one little difference. I used one cup crackers and one cup oatmeal (oatmeal really helps to cut down the grease in the hamburger and is a good way to add a dose of oatmeal to your kids day!) We quite like the sweeter taste of the meatloaf and this is actually what my 10 year old asked me to make to celebrate his birthday last month. We also make a heartshaped meatloaf for Valentines Day which brings me to the one point I might add. I almost always make my meatloaf in an unusual shape or in large cupcake pans. The meatloaf cooks much quicker and the kids LOVE having their own little 'special' loaf (especially the 6 year old) I keep making my meatloaf bigger and bigger each time and each time it all gets eaten. No chance for meatloaf sandwiches the next day! :-( Definately passed the Wolseley test as he decided to risk the human wrath and stole a taste from the table when no one was looking. He spent the rest of the dinner looking terribly pathetic sitting beside the table.... (we did give him a wee bit of leftover)

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WOLSELEY

Cooking Level: Expert

Home Town: Enslev, Midtjylland, Denmark

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 2, 2007

This was absolutely fantastic and the kids and husband went wild over it. Spiced perfectly. Froze very well. I used less expensive ingredients- $1 butter crackers from Dollar General and 70/30 ground beef and it still turned out just beautifully. By the way, I learned on the hillbilly housewife site about rinsing ground beef to lower the fat content, which always saves us a lot. This was a terrific everyday recipe that allows us to save up for more expensive recipes at other times. Loved it!!

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ShooFlyPie

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Reviewed: Mar. 1, 2007

Adding a bit of Worcestishire sauce, maybe 1T, to both the meat and the sauce added more 'depth' to each without overwhelming. Borrowing from another recipe, I added a few tsp. mustard to the sauce for 'tang'. I thought 2# meat was too much, so used 1# gr sirloin and .5# pork + 2c oatmeal (looking to reduce fat and add health benefits)which made a good 9" loaf. Because I would bake mine outside of the loaf pan to avoid having it sit in its own grease, I added 1/4c milk to the meat mixture for more moisture. The xcess fat drained away from the meat... slices held together well w/no falling apart, yet it was still moist and yummy!! The sauce is fantastic! I love another reader's idea of serving extra on the side...

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LANAULT

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Reviewed: Feb. 21, 2007

My kids love this meatloaf served with french fries. I never have left overs.

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Willow Fairy

Cooking Level: Professional

Living In: San Diego, California, USA

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Reviewed: Feb. 21, 2007

i used bison meat instead of the beef, and it turned out PERFECT! Im getting better at this!

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Lisa Marshall

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Feb. 20, 2007

This was good but did totally fall apart. It's not something you would want to serve to people other than your family b/c is not appealing to the eyes! I think it has to do with all the grease. I didn't add the sugar to the meat but did to the glaze and it was plenty sweet. I can't imagine how sweet it would be in the meat. But it tasted great for meatloaf!

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rhettsmama

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Reviewed: Feb. 18, 2007

yum..yum..yum...we loved this! i thought the glaze/sauce was wonderful!!!! the kids loved it as well! we will make this instead of our normal meatloaf from now on!!

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HOLLY76

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Reviewed: Feb. 16, 2007

This is the most incredible meatloaf recipe EVER! I have made it so many times that I have lost count. My family LOVES it. It always turns out great and is not a pile of mush like other viewers have written. I think the quality of ground beef you use likely has something to do with whether or not it falls apart, so make sure you are using a high quality of beef. I have had great success!

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Lori W.

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2007

Tasted great.

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Monica

Cooking Level: Intermediate

Living In: Cary, North Carolina, USA

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Reviewed: Feb. 15, 2007

The recipe is almost perfect, my only changes; I added about 1/2 cup of chopped parsley and drained it when adding the glaze. It stayed together very well and was delicious.

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Drew

Cooking Level: Beginning

Living In: Auburn, Massachusetts, USA

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Reviewed: Feb. 14, 2007

I made this for my husband (with a couple of variations). First, I made it with ground turkey since that was what I had in the house. Then, I put 4 slices of bacon on top (because my husband loves bacon). We were a little nervous about the ground turkey, but it was still delicious! I will definately make it again - I'm sure it will be even better with ground beef.

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Alyssa

Cooking Level: Expert

Home Town: Huntington, New York, USA

Living In: Wendell, North Carolina, USA

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Reviewed: Feb. 12, 2007

I made this meatloaf tonight. The only thing I changed was I used one egg instead of two. It turned out PERFECT. I was able to slice it into individual pieces upon removing it from the oven and it tasted wonderful.

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jmws

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Reviewed: Feb. 8, 2007

My husbands new favorite meal...he cringed when i told him we were having meatloaf for dinner...then he tried it and has asked me to make it again already.

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