Reviewed: Oct. 8, 2009

The only meatloaf recipe that my husband said didn't taste like dog food. My kids and I really enjoyed it.

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Reviewed: Sep. 7, 2009

Giving three stars because it would have been 10X better without the pork. If you don't like exotic meat mixes or if you don't like certain textures then this isn't at all for you. Flavors are there and awesome but would be better without the pork and just keep everything else.

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starlit

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Reviewed: Aug. 26, 2009

I consider this a "traditional" meatloaf recipe since it has a high fat content but it was good! My 7 yo had a second helping later after dinner was finished and he hardly EVER has seconds. I followed the recipe in terms of exact ingredient measurements except I only used 1 C. of mozarella cheese instead of 2. Also, I mixed in the cheese rather than layering it. It was still pretty greasy and I had to drain the grease off twice while it was cooking. So, I wasn't thrilled by that but the taste and texture were pretty good in the end. I served it with mashed potatoes and salad. Perfect comfort food and tasty, too!

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Christakn

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Reviewed: Jul. 28, 2009

I had somewhat high hopes for this recipe, but in the end I thought it was just okay. I made it exactly as written, using a little more (1.07 lbs.) of extra-lean (96%) ground beef, so the end result for me was hardly greasy at all, unlike other reviewers have mentioned. The 60 minute cooking time wasn't quite enough, though. I just found the taste unremarkable, and I love meats and cheeses. Perhaps more spices in the mix, or using Italian seasoned bread crumbs, would make it better. Thanks anyway.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

Followed directions exactly and I didn't care for it at all. I think the ground pork gave it a funny consistency. Husband barely touched it. Very greasy.

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jcmeade79

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Reviewed: Jun. 9, 2009

This is D-lish! I used marble cheese as thats all I had and it was wonderful. I loved the beef/pork combo. The only thing I did differently is that I flattened the meat mixture to about 1/2" thick and put the cheese on the meat then rolled it up into a log. I sealed the ends really well so the cheese wouldn't ooze out. This worked really well. THX.

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 26, 2009

I did mix the cheese in with the meat. Really unremarkable and a little greasy. Not bad, but nothing to make me really want to make it again.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Mar. 19, 2009

Good, but quite salty. I'd probably use less onion mix next time.

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Kimberly

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Reviewed: Jan. 20, 2009

This turned out great. I did omit the cheese, I wasnt sure how my family would like it with the cheese. Everyone enjoyed it.

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ESOTO

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jan. 17, 2009

Did not like the combination of cheese with pork and beef.

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Orphese

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Reviewed: Sep. 21, 2008

Yummy! So easy, since there was no chopping involved! I used a layer of provolone in between the two halves of the meatloaf and (as another reviewer suggested) topped it with italian-style diced tomatoes before baking. I added some mozzerella on top in the last ten minutes. It was delicious with mashed potatoes, and even better as meatloaf sandwiches the next day!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

This was so delicious! The meatloaf made enopugh for excellent leftovers as a sandwhich and cut up into "meatballs" with spaghetti. The only change I made was to use beef broth instead of the water. Thanks for this recipe!

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WSUDAR

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Reviewed: Aug. 26, 2008

Delicious!! I used cheddar cheese for stuffing, and had to drain some of the fat juices at the end of baking, and it turned out great! Will make again for sure...

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Mmmmm...food!

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 27, 2008

My hat is off to the chef I made this recipe yesterday for a early dinner and it was a great hit I even had a slice with my morning coffee. Thanks countrynu

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marvin a.

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Reviewed: Apr. 30, 2008

I made this for my family and they love it. Next time i make it im going to try it with out the loaf pan. It just was way to greasy. I also used mexican blend cheese. It was very good.

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Amy

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Reviewed: Mar. 17, 2008

Delicious. The key is to make sure you wash your hands and use them to thoroughly combine the ingredients.

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LillysMom

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Reviewed: Dec. 6, 2007

This meatloaf was okay. I didn't have ground beef or veal, so I used 1 lb of ground turkey and 1/2 lb. of sage sausage. I also added some BBQ sauce. I make meatloaf about twice a month so I will continue to try others on this site.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 4, 2007

This is very good! I've made it twice now. Both times I've mixed the cheese in with the meat. The first time, I used the beef & pork mixture and it was good, receiving a great reaction from my husband and son, "Please *only* make this meatloaf from now on!". The second time I used half ground sirloin and half ground turkey, plus Italian bread crumbs. I also made a "channel" in the top of the loaves (fills two pans w/ two lbs.) and added some Italian tomatoes before I baked them. Scrumptious! Other reviewers are correct - this makes a GREAT meatloaf sandwich. Also, FWIW, I didn't taste the onion soup mix much. Others may not be using two lbs. of meat to one packet??? I added in a LOT of black pepper, too.

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Reviewed: Jun. 26, 2007

I only had 1/2 lb ground pork, but no problem - there was plenty of meat in this loaf! However, 60 min definitely wasn't long enough to cook to temperature. I recommend 1:30 to 1:45 cook time. In my opinion, the center cheese layer (that which is not mixed into the meat) did not add much to the flavor of this meatloaf. Instead, it just caused the slices to break in half when plated. My husband loved it, but I'm sure he'd like it just as well without the added calories/fat of the full 2 cups of cheese.

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L. J. Renner

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 16, 2007

All voted this recipe as Great! I made some changes,adding chopped celery & capsicum and a layer of spinich before the cheese

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Kim

Cooking Level: Intermediate

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Cheesy Meatloaf

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