Reviewed: Nov. 5, 2005

Very good. If you're looking for a thick, stiff meatloaf, this is not for you. I loved it because it turned out really moist. It does not, however, stay in loaf form when you cut it. I also added some parmesean cheese and garlic to the mix when I made it. Definitely worth a try!

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Alyssa

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Reviewed: Oct. 26, 2005

I thought this recipie was really good I never liked my moms meatloaf so I thought I would try something new. This was great.

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LESLIEANNA83

Cooking Level: Intermediate

Home Town: Washington, Kansas, USA

Living In: Weeping Water, Nebraska, USA

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Reviewed: Sep. 27, 2005

I'm on the fence with this recipe. First let me say that the texture is wonderful. It's tender, holds together well, and is moist, despite my using 93/7 lean ground beef. However, even after "doctoring" up the mixture with some substitutions/additions, it was still pretty bland. I used bloody mary mix in place of the tomato juice. The kind I buy is pretty zippy, so I was surprised I couldn't even taste it. I also added a dash of garlic powder in the mix and topped the loaf with a glaze made of ketchup, dijon mustard, and brown sugar. I can't imagine what it would've tasted like without these additions. I will probably make it again but with additional tweaking. I think I'll serve the leftovers with Lawry's season salt (kind of sweet/salty), ketchup and/or marinara.

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DeBonna

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Reviewed: Sep. 21, 2005

So so so awesome - the only thing, I added a tsp of garlic powder. My guy roommates gobbled it up. Yes, it is a bit simple but NOT bland. I used the sweet glaze topping from the recipe for mini meatloaf loaves (on this site). Served with sauteed green beans and mash potatoes. Total keeper!!

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GULIA619

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Reviewed: Sep. 15, 2005

As like what others said, this is a good started point. I added 1 cup of Bloody Mary Mix (left over from the bloody mary chicken- which I highly recommend!!) instead of the tomato juice, a chopped onion, a big spoonful of minced garlic and about a tablespoon of tabasco sauce. It was wonderful!

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ABIGAILG816

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Reviewed: Sep. 5, 2005

I agree with Magic8Ball that if you have to change a recipe that much, you aren't making the same recipe. However, I disagree that this is only for people who don't like a kick to their food, because I'm usually one of the first ones to say something is too bland, and I thought this was really good. While I do *prefer* a meatloaf with, say, a Mexican flair, this was one of the better "basic" meatloaves I've ever had. Herbs/spices aren't the only things that make food good, and this had something else that made it good though I don't know what. Maybe it was the oats, and I think part of the trick is to get it *just* done so that it's nice and moist.

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Erimess

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2005

Thanks Boo! I used this years ago, and after dieting for a few years, it came up missing.. I think one similiar to it was on the old oatmeal boxes... loved it! I have been searching for this recipe, made it last nite, and we loved it! Thank you so much! The only tip I have is be sure you let it set before serving it so it will have a chance to firm up. It is wonderful!!

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BLGPTS

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Reviewed: Jun. 28, 2005

My husband loves meatloaf and raved about this recipe.

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TABPOMKARFEL

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Reviewed: Jun. 7, 2005

Easy to fix, basic meatloaf, but way too bland. This needs a lot more flavor.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: May 19, 2005

This was a good base, I think. I added some garlic, and mustard and ketchup, and it was still a little bland. Ended up smothering in ketchup to eat. Usually I use a meatloaf seasoning packet from the store with cheese crackers. Not much flavor will have to tweak this one some more.

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LUCKMCNALLY

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Reviewed: Feb. 16, 2005

This recipe was very good. I loved it because it was tender, very tasty and held together well. I did not have rolled oats and used bread crumbs. I don't know what the difference would be since I have never used rolled oats in meatloaf before. We served ours with Rosemary Baby Red Potatoes and a Caesar Salad. Wonderful meal. Great comfort food. We only have meatloaf a few times a year, but I will make this again.

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Luv2cook

Cooking Level: Professional

Home Town: Richfield, Minnesota, USA

Living In: Rogers, Minnesota, USA

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Reviewed: Feb. 8, 2005

My family prefers a pretty "basic" meatloaf and then topped with plain brown gravy, so after reading the reviews on this one I decided to give it a try. I have to say it was a hit!! I did make a few modifications, I added some garlic, worsterchire (spelling?) sauce and used a package of onion soup mix instead of the chopped onion and salt. I saved it in my recipe box and will for sure make it again. Thanx

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Helene

Cooking Level: Expert

Home Town: East Northport, New York, USA

Living In: Crossville, Tennessee, USA

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Reviewed: Jan. 14, 2005

Like many of the reviewers said, this is a good STARTING point for a good meatloaf, but as a stand-alone recipe it would only be good to serve to people who are VERY picky eaters and don't like vegetables or any seasonings in their food. And if you have to make a huge effort to change a recipe, it becomes another entirely different recipe. I would just change the name to "basic meatloaf" to let people know how the meatloaf actually turns out, which is very plain (and unexciting to folks who like their food with a kick).

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MAGIC8BALLTX

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Reviewed: Dec. 22, 2004

I put mashed potatoes all around it and I put kraft singles cheese on top!! My Sisters and Parents love it!!! My dad doesn't even like meatloaf!!

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Bekka C

Cooking Level: Expert

Living In: Fremont, Wisconsin, USA

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Reviewed: Nov. 5, 2004

My boyfriend and I both loved this recipe! I've made it twice so far and the second time I used a blend of red wine and tomato sauce instead of tomato juice, which I would recommend. I also added a few shakes of hot sauce. The next time I make it I will probably try adding some garlic. A 1/2 cup of onion might also be good.

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KARYBEAR

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Reviewed: Oct. 20, 2004

Pretty good meatloaf. Has a soft texture, but the slices hold together well. I used v-8 in place of the tomato juice and added a tiny bit of chopped celery, but think the recipe does need a bit of a boost. Probably should have used a pack of onion soup mix, etc. I did need to cook mine quite a bit longer than recipe.

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PIXIE_BIT

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Reviewed: Oct. 18, 2004

I really liked this recipe. I used 1/2 lb italian sausage with 1 lb of beef. I also added some worcestershire sauce. The rest stayed the same. I loved it and it was really easy.

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MANDAPANDA616

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Menomonie, Wisconsin, USA

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Reviewed: Oct. 16, 2004

A winner in our family! I forgot to get the tomato juice when shopping, so I just substituted 3/4 C ketchup and 1/4 C water. Seemed to work well! Also used egg substitute, but think the oatmeal didn't bind as well with the meat because of the "real" egg.

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AYMEZEE

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2004

This is a good, basic, relatively low cal, family fare meatloaf, which suits my our needs. I used 90% lean beef and there was no grease to drain off at all. This meatloaf retained its shape after cutting. This recipe works well if you have a lot of different tastes in your family. I topped my serving with salsa because I like spicier food, but I could also use chili sauce. My husband chose ketchup, but also likes barbeque sauce. This is not too spicy for the kids either. My personal favorite meatloaf is the Brown Sugar Meatloaf from this site but the rest of my family didn't care for that. This one made everyone happy.

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