The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 9, 2003
I NEVER liked meatloaf until I made this. I use more breadcrumbs, and substitute ground pork instead of the sausage. This is now a family favorite! GREAT RECIPE! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 27, 2002
Excellent flavor, a good new "twist" on meatloaf.
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Cooking Level: Intermediate

Living In: Walla Walla, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 15, 2002
Absolutely fool-proof!!! I have cooked this recipe on three occasions to the letter, with the exception of the sausauge -- I used italian sausage; it's always turned out perfectly. It hasn't failed to be a hit, even with those who are not meatloaf lovers! Highly recommended
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 28, 2002
very flavorful... but perhaps a TINY bit too hot... would decrease intensity just a little next time... but definitely a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 15, 2002
I used pork instead of the andouille sausage (was going to make a boring meatloaf until I ran across this recipe). This is absolutely the best meatloaf recipe I have ever made!! I love the spicy seasoning and can't imagine going back to 'normal' meatloaf. Thanks so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 11, 2002
This recipe is all the good things that other reviewers said. Only difference I made: had only 2% milk, ordinary sausage - used what I had but otherwise followed recipe exactly. This will replace my regular (good) recipe. Thanks.
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Cooking Level: Expert

Living In: Milton, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 31, 2002
Was very excited to try this but won't give it a 5-star rating. Loved the flavors and spice but thought it TOO GREASY, too bread crumby and too mushy even after standing for 5 min out of the oven (we like our meatloaf more 'meaty' - add less/no bread crumbs!). I am sure this will be delicious when cold. Recommend this set for at least 15 min and not the suggested 5 minutes. It was still way too mushy. As it achieved room temp it was perfect consistency. Surprisingly, no one raved about it and everyone at our Halloween dinner party ate other things that were offered; we practically had a full loaf left!
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Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 15, 2002
I must say that I was a bit skeptical about a meatloaf that was baked in a 13x9 inch pan. It was more like a meatcake than meatloaf. But what absolute terrific flavor! I couldn't find andouille so I substituted hot pork sausage and it tasted great but I am going to keep searching for andouille because Emerill always talks about it so it must be great. I think that next time I am going to bake it in a loaf pan though, the sides and a bit of the underside were burnt which was a bit of a turn off. Make this with some mashed potatoes and crusty roll and you will be the star of the evening!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 3, 2002
If only my mother could have made meatloaf this good. Requested over and overy by the family.
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Cooking Level: Expert

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 22, 2002
"Now dat's-a-spicey-meatloaf". It was wonderful even though I had to make a low salt version of it! I used all ground beef instead of the andouille sausage. (dang) I omitted the salt. I used cracker meal instead of dried bread crumbs. (lower salt) and only used 1 teaspoon instead of tablespoon of worcestershire. And it was STILL the best meatloaf we have ever had! Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 19, 2002
I made this for my husband, who is a meatloaf expert, and he LOVED it. Very moist, very spicy and flavorful, and great for leftovers as it makes a lot. Served it with mashed potatoes and crescent rolls... a great dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 29, 2002
This has to be the best tasting meatloaf I have ever had. Will defineatly use this recipe many more times.
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Cooking Level: Intermediate

Home Town: Bremerton, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 20, 2002
This is fantastic! I've tried other recipes for Cajun Meatloaf, but this is the best yet. Spicy, but didn't need to sleep with a pack of antacids next to bed. I followed the recipe to the tee & did not find it soggy or mushy. On the contrary, texture was perfect; making for great sandwiches the following two days! Highly recommend to all that generally hate meatloaf (such as I).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 11, 2002
This is a GREAT recipe. I can't believe how good it is. I make a pretty good ordinary meatloaf but this is extrordinary. I will make this again and again. Thanks for a terrific recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 17, 2002
fantastic recepie, everyone loves it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 21, 2002
I made this the other night & it was so good! The texture turned out fine for me, was not mushy like someone else stated. I made it just like it said to, but wasn't sure about the sausage, so I bought regular ground sausage & it worked great. It is pretty spicy, but the three of us loved it! This will be a regular in our house now I'm sure.
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Cooking Level: Expert

Home Town: Mobile, Alabama, USA
Living In: Spanish Fort, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 19, 2002
A little background: My mom is an amazing cook, but her normal meatloaf contains cheese, which my husband hates. I found this tasty recipe, which we absolutely love. I passed the recipe on to my mother, who served it to the rest of my family. My grandmother lovingly attempted to compliment her, "This makes your meatloaf taste like s**t!"
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 17, 2002
This is the best meatloaf I've ever made. Very tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 14, 2002
I love this recipe and I love any type of meatloaf. My family hates it. I thought maybe they would like this one, they didn't. Hard crowd to please. I loved it! Thanks for sharing it with me.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 9, 2002
Finally - FINALLY - a recipe for meatloaf that isn't bland and boring and convered with a sickly sweet sauce. This one is flavorful and delicious, and if you follow the recipe carefully it has a nice texture. I couldn't find andouille in my area so I had to substitute hot Italian sausage. My children love this. My 1 year old ate 3 helpings! I'll make this one often.
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Cooking Level: Expert

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