recipe reviews for:

Best-Ever Meat Loaf

“'THE COMBINATION of onion, carrots, parsley and cheese--plus the tomato-mustard topping--makes this meat loaf unusually colorful. This is an attractive entree to serve, and it has a unique, unforgettable flavor. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it also freezes well!'”

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Reviewed: May 25, 2012

This was not a favorite for us. We prefer AR's "Brown Sugar Meatloaf" and "Dill Pickle Meatloaf". I found this to be a bit bland, a bit cakey (too much filler?), and the basil was just weird to me. Thanks for sharing your recipe.

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JARRIE

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Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Apr. 28, 2012

This meat loaf is perfect. It will be in my regular rotation and it is my staple meatloaf recipe now. I used baby carrots and cut them in chunks, delicious! I think the sauce measurements must be at typo. Make sure to add the brown sugar to taste. Otherwise it will be way too sweet.

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Reviewer:

Virtuenow

Cooking Level: Beginning

Reviewed: Mar. 25, 2012

One of the best meat loafs I've ever made. Thanks!!! We'll make it again soon.

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Reviewer:

lindaelms

Reviewed: Mar. 24, 2012

This was a awesome recipe. I made a couple of changes. I added garlic powder 1tsp, and used Frenchs fried onions. I also doubled the sauce recipe and used half the amount of brown sugar. This was the best meatloaf I have ever made. And I substituted garlic and herb bread crumbs instead of regular bread. :) awesome

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Reviewer:

Raqueline01

Reviewed: Mar. 13, 2012

excellent meat loaf! doubled the recipe and made one to freeze for another meal..thank goodness I did so! We loved it! I did cut back on the brown sugar like others suggested and added garlic to the meat mixture...but other than that I followed the recipe exactly and it turnd out great!

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Reviewer:

squirkie1

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Mineola, Texas, USA

Reviewed: Dec. 1, 2011

Excellent, the meat loaf was so moist. Followed the directions exactly, using Cheddar cheese and basil as choices. Did cut back the brown sugar to a 1/4 cup and it was plenty.

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Reviewer:

moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

Reviewed: Nov. 11, 2011

This is by far the best tasting meatloaf I have ever had - the shredded cheese and carrot inside of the loaf is very good and it freezes quite well. The only change I made was 3/4 cup breadcrumbs instead of the torn bread. This is a keeper.

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Reviewer:

Suzie Q

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Delta, British Columbia, Canada

Reviewed: Oct. 17, 2011

My husband raved about this meatloaf. I did not, however add the cheddar or mozzarella. I did add some parmeson cheese instead. Otherwise did everything as recipe calls for. I made two and baked them both, wrapped one in foil and put in the freezer for a quick supper on busy days.

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tertoon

Reviewed: Aug. 21, 2011

I've made this about 4 times and it's always a hit. I was never a fan of meat loaf when I was younger. I decided to give it a try to mix up our usual dinner rotation and happened to stumble upon this recipe. It is awesome!!! I never actually measure out the ingredients and it works every time. I always put in more carrots and add garlic. The glaze on the top is the icing on the cake in my opinion. Many people dip meat loaf in ketchup. It's not necessary with the glaze. My whole family loves it. Great for leftovers! Thanks for sharing!!! The only thing missing is the nutrition facts :-(

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