Reviewed: May 12, 2006

This might be of interest to families with wheat and milk allergies. Otherwise, forget it. There are better choices.

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5 users found this review helpful

Reviewer:

Reviewed: Apr. 4, 2006

very good....I used gimme lean meat substitute and it worked great. I also shredded carrots and cucumbers to add a little more veggies, and I precooked the onions. Family loved it!

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2 users found this review helpful

Reviewer:

teekay

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: League City, Texas, USA

Reviewed: Feb. 16, 2006

This recipe is a keeper. Flavorful in everyway! I added a lil corn and green beans, and whallah....presto "the Meat Loaf" has been born. Thanks so much.

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1 user found this review helpful

Reviewer:

Fmisfit

Reviewed: Jan. 29, 2006

Very good. My husband & I have never been big fans of meatloaf, but this will be a regular at our house.

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4 users found this review helpful

Reviewer:

NICOLEOT

Reviewed: Nov. 12, 2005

Moist and tasty! A few easy substitutes: 1 small can tomato sauce in place of tomatoe juice. Add garlic powder or granulated garlic. Use 2 slices of crumbled bread in place of rolled oats. Make sure onions are chopped fine or they don't cook through. Top with ketchup before baking. A family favorite!

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75 users found this review helpful

Reviewer:

JC Perez

Cooking Level: Expert

Home Town: Carmel, California, USA

Living In: Santa Clara, California, USA

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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16 users found this review helpful

Reviewer:

Alyssa

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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7 users found this review helpful

Reviewer:

LESLIEANNA83

Cooking Level: Intermediate

Home Town: Washington, Kansas, USA

Living In: Weeping Water, Nebraska, USA

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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5 users found this review helpful

Reviewer:

DeBonna

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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15 users found this review helpful

Reviewer:

GULIA619

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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4 users found this review helpful