I think this recipe is perfect. I tried mixing ground pork and ground turkey to make a leaner version if this and it was GREAT!

Well, my BF'S favorite meatloaf USED to be Paula Deen's Bacon Cheeseburger Meatloaf, but now he says he likes this one even better! We both like spicy food, and we agreed that the surface crunch is what really makes this one stand out. (You should definately place the loaf on a baking rack, as this promotes a lot of grease). I did forget to buy some green onions for this, so just used 1 cup chopped regular onion, and when I reached for the nutmeg I was out of it! So I don't know what the nutmeg might have added to it, but it didn't appear to need it. This will be made many, many times!

Very tsty. I did save myself a step by not frying the vegetables. There really isn't a need to because, they are going to cook in the loaf anyways. I'm looking forward to some great meatloaf sandwiches. Thanks for a great recipe.

I never thought I'd love meatloaf so much. I used another reviewer's suggestion for a glaze - 1 cup ketchup, 1 tb brown sugar, 1 tb worcestershire.

My boyfriend and I just made this for the first time. We used tabasco and found it a little spicy and next time will try a milder pepper sauce. This is replacing our plain old boring meatloaf. We absolutely love this recipe!

Overall, a good meatloaf recipe. Had a nice "zip", but not much heat (IMHO). I read all of the reviews and added some changes of my own. Here's what I did: a) substituted red bell pepper for the green one called for (since so many reviewers warned about the "heat factor", I thought a red pepper would tame the heat as red peppers are sweeter than green ones), b) substituted ground chorizo for andouille (the andouille I found was very firm, not crumbly) and c) patted the meatloaf mixture into a loaf pan instead of a 9x13 inch pan. As far as preparation goes, there are a couple of things to note. First, my veggie mixture took WAY longer to cook down than the recipe directed (i.e. to form a thick paste). I ended up cooking the mixture over medium, then very high heat for at least 15 minutes (this was after adding the milk and katsup). I still had to drain off some of the oil after that, but otherwise seemed fine. Second, the veggie reduction does take a while to cool, so be sure to allow time for it. Finally, WATCH YOUR LOAF! Mine came out a bit burnt on top, but not too bad. Perhaps covering it with foil (at least part of the cooking time) would eliminate this? Served with au gratin potatoes on the side, but would also go well with mac & cheese (I served left-overs with mac). Thanks for sharing!

The best yet! Outstanding! My family loves it! I make double batches and freeze in the aluminum loaf pans. Pull out of freezer on my way to work, throw in oven when I get home...how much easier can it ge,

THANK YOU FOR THIS RECIPE!!! My husband's 2nd favorite dinner is dinner is meatloaf and the poor guy... he's claimed to love my last 3 pitiful attempts at it. lol This one however is now a keeper! The whole thing was just perfect, from the texture, to the flavor, and even simplicity! I followed instructions to a T except I didnt have any cumin or white pepper, so i substituted more black pepper for each, added one diced jalapeno, and for bread crumbs used crushed seasoned croutons. For the top of the loaf I glazed on a mix of ketchup, worstershire(sp?) sauce,and brown sugar when I put the loaf in, and let it carmelize. Also, I didn't open the oven door no matter how badly I wanted to! lol

Made it twice and will definitively make it again! I too, had lots of grease coming out of it so draining the meatloaf while cooking/resting makes perfect sense. Good all year round recipe.

Yum, Yum, Yum. Meatloaf is a staple in our house, and this was a awesome twist on an overplayed favorite. Not mushy, not too spicy (but definitely has a good kick - we love spicy food!) I followed the recipe almost exactly, increasing the cooking time for the vegetables just a bit and used a spicy andouille sausage. I'm a total amateur in the kitchen, so it did take me quite a bit longer to prepare this than stated, but it was well worth the effort and the directions were easy enough for me to follow. Served with "Cajun Sweet Potatoes" from allrecipes, green beans, and Banana's Foster for dessert. Got a "wow!" from everyone! Thank you for posting this, will make again and again.

This meatloaf was outstanding. The first time I made it, because my andoiulle sausage came partially cooked, it was hard to crumble. The next time I made it with Jimmy Dean Hot Sausage, much easier to crumble, and it tasted just as good! Note to review readers: make sure your veggie mix is cooked into a nice thick paste before mixing with the meat, or you will have a mushy loaf! Also, if you have little ones like we do, cut the recipe in half, and make one half with a little less spice, recipe as is is a little too spicy for kids...

This meatloaf ROCKS! Follow the recipe just as it is because it's perfect.

This was great for dinner and super great the next day fried in olive oil for sandwiches. Loved the sandwiches!!! The only change I made was to leave out the green peppers, doubled the amount of onions and used hot Italian sausage. I also used regular milk since I didn't have evaporated and I don't think it made any difference. Next time I make this I am going to make two loaves and freeze one to have on hand for sandwiches. Thanks submitter.

Truth be told, I'm a meatloaf junkie. I LOVE meatloaf. I also hate spicy food. But my cousin made this recipe for me when I visited her in Texas and I immediately asked for the recipe. This is the BEST MEATLOAF EVER. I has a heck of a kick. Too much for my cousin...she says she wouldn't make it again. I, however, have made this several times since that visit. I absoltely love it!!! In fact, I'm about to make it again for the girls at work to try out. This is GREAT STUFF!

This is THE one! Ive been searching for an awesome meatloaf recipe and here it is!! The changes I made were using all beef (we dont care for pork) and I didnt have any white pepper so I used black. Im used to using a loaf dish but forming it and placing on a baking sheet worked fabulous! Loved the texture, the spices, everything was GREAT! Plus clean up was super easy! I LOVE baking and will be making this VERY often! THANKS!