Reviewed: Sep. 9, 2009

This is classic meatloaf! I mix the 2 lbs of meat, divide it in half and freeze one for later. If you like the crusty outside, shape meat into several "armadillos" and the cook time will be shortened a bit. I also skip the MSG.

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KTOBY

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Reviewed: Aug. 2, 2009

I didn't add the msg simply because I didn't have any, and my husband and I aren't crazy about ketchup/tomato soup on our meatloaf. We like brown gravy. I don't know if that really makes a difference or not but even without it, this is an awesome meatloaf recipe! I can finally stop looking for one. Thanks for sharing!

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KIMJESS2588

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Reviewed: Jun. 11, 2009

I've been looking for the perfect meatloaf recipe, and this is it! DH gave it rave reviews as well. Like almost everyone else, I left out the MSG. Instead, I subbed 1/2 tsp. steak seasoning mix. Also, instead of the bacon and tomato sauce on top, I made crisscrosses with drizzled ketchup and mustard, like my mother used to do. SO delicious.

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DrkEyedCajn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: May 14, 2009

I made this recipe tonight. It was ok, not the greatest, but ok. Next time, I think I'll reduce the amount of meat, maybe down to 1 1/2 lbs and mix some onions into the ground beef. It needed something, just not sure.

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LARRYRCTEXAS

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Reviewed: Mar. 28, 2009

The loaf didn't taste like anything, and the texture was awful! Sorry

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Jelena

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Reviewed: Feb. 26, 2009

This was really delicious and SO moist, the onion soup mix was a great idea I have not tried before. There was a few things I changed the second time I made it though. Instead of the ketchup and tomato sauce I made a ketchup and BBQ sauce mixture to use inside and on top of the meatloaf, which added a little tang and a lot of flavor. I also omitted the bacon and MSG and added in chopped onions. I would definately recommend!

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Julie

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Reviewed: Jan. 11, 2009

I don't know why this recipe got a few bad reviews. I followed the recipe as written but used about eight ounzes of tomato sauce and cut the amount of water in half for the meat mixture. I then placed the remainging tomato sauce from the can on top. I also baked for about 15 minutes more than suggested so the temp was about 165 degrees. It turned out perfect!

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Ricky

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Reviewed: Nov. 17, 2008

Why don't they call it Dear Abby Meatloaf. Wasn't Dear Abby Ann Landers' sister? I prefer the Amish Meatloaf recipe from this site.

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Leigh Ann

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Nov. 7, 2008

Despite using a thermometer to avoid overcooking this meat loaf turned out incredible dry. I think either the liquid needs to be increased or need to use less breadcrumbs. I did use 90% lean ground beef-but the recipe does state lean beef.

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Aunty Karen

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Reviewed: Oct. 31, 2008

very good!!

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CHARMEDBY4

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Reviewed: Apr. 24, 2008

My husband loves this recipe. I've done several variations: put 1/2 the meat in the pan, layer mozarella cheese, top with the other 1/2 and bake; mix the tomato paste in with the meat instead of putting on top for a more moist loaf; mixing hot salsa into the meat for a southwestern kick. It always comes out delicious! My sister-in-law gave me another great idea: bake the meat in muffin tins. Not only does it cook faster (check it every 20 min, depending on your oven), but it makes it very easy to take for lunch the next day. Perfect for school lunches!

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KCook

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Norwood, New Jersey, USA

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Reviewed: Feb. 20, 2008

This is such an easy and very tasty meatloaf. I use it all the time now!! I am making it tommorow for my friend's birthday party tommorow. Serving it with mayonaise with chopped basil, sliced tomatoes and lettuce and sourdough bread!! Good ole meatloaf sandwiches! I use ketchup on the top of the meatloaf! Thank you for this good recipe!!!

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Syndi

Home Town: Fort Walton Beach, Florida, USA

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Reviewed: Feb. 8, 2008

very moist!

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AbbyA

Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

Living In: Stevens Point, Wisconsin, USA

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Reviewed: Dec. 13, 2007

Just the flavor I was looking for! I make it all the time now. I use 100% whole wheat bread crumbs to help make it healthy - tastes just as good! (Also a good recipe for sneaking vegetables into picky eaters' tummies, LOL.)

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LLASHER

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Reviewed: Oct. 16, 2007

This is great, I do omit the MSG and depending on what we are having with it omit the tomato sauce. If we are having french fries, I top it with ketchup, if we are having mashed potatoes I leave it plain and heat up a jar of gravy. Also I shape it into a loaf in a 9x13 pan and add about a cup of water to the pan right before it goes in the oven, it helps keep it moist and the meatloaf doesn't stick and the grease is easier to drain out. Nice recipe!

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marymommy

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Reviewed: Sep. 3, 2007

This recipe is great. I did, however, make one minor change. I did not add the MSG to the mixture. I made this and we loved it. We will surely make it again.

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BudS

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Branson, Missouri, USA

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Reviewed: May 1, 2007

Wow. I am not usually the one to disagree with the crowd of reviewers on recipes, but this was not good, and my husband and daughter agree. I did use the tomato sauce instead of subbing ketchup, so maybe that would made some difference. I followed the recipe exactly except the MSG. We really did not like the texture of this. It was heavy and bland. We prefer the mini meatloaf recipe from this website.

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deerefam4

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 4, 2007

This is my favorite meatloaf recipe--I was so happy to find it on allrecipes.com! I usually make it into three loaves, topping each with bacon and tomato sauce, and cooking them for about 45 minutes, instead of an hour. It's really great reheated!

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hawksnestsouth

Cooking Level: Intermediate

Home Town: Rolla, Missouri, USA

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Reviewed: Jan. 27, 2007

My family enjoyed this alot! If you want the bacon on top to be crispy, as bacon should be, pan fry it a bit before putting it over the meatloaf. Also, I rolled about 1/4 c of chive cream cheese inside the meatloaf. It came out fabulously.

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