Reviewed: Aug. 1, 2007

This was my second attempt at meatloaf and it greatly redeemed me! I took the advice of others and added minced garlic, worchestershire sauce, and some milk. The loaf was very moist and my husband was impressed with the ketchup/brown sugar glaze!! (I omitted the mustard) I'll def. make this again (and may try the sauce on some chicken.

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5 users found this review helpful

Reviewer:

feedinanarmy

Cooking Level: Beginning

Living In: Virginia Beach, Virginia, USA

Reviewed: Jul. 24, 2007

This had a good flavor. I would make it again.

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2 users found this review helpful

Reviewer:

beefymac

Reviewed: Jun. 13, 2007

My husband said this was the best meatloaf he's ever had. We loved the tanginess of the dijion mustard, hot pepper and tomato juice. Definately a keeper!

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3 users found this review helpful

Reviewer:

Corinna

Cooking Level: Expert

Home Town: Woodstock, Connecticut, USA

Living In: Middletown, Connecticut, USA

Reviewed: Jan. 30, 2007

This recipe is FANTASTIC!! I love the Tomato Juice rather than ketchup or steak sauce. Everyone loved it and I have never had someone rave over my meatloaf before! Thanks!

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2 users found this review helpful

Reviewer:

Barbara

Reviewed: Jan. 22, 2007

Very flavorful, but came out a bit mushy, even after an extra 20 minutes in the oven. My husband said it reminded him of canned dog food - not very appetizing! It firmed up after being refrigerated, but still a tad muchy when re-heated. Perhaps I did something wrong. But the flavor was great!

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2 users found this review helpful

Reviewer:

crcowley

Reviewed: Jan. 10, 2007

Good flavor even though it had difficulty "setting up" after the 10-min hold time. Maybe dry bread crumbs will pull it together a bit more firmly (rather than fresh crumbs).

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2 users found this review helpful

Reviewer:

luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

Reviewed: Jan. 2, 2007

I have tried many many meatloaf recipes in the past and this is the favorite by far! Definitely a keeper! I used dijon mustard instead of prepared mustard and added chopped onions and green peppers. YUM!!!!

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2 users found this review helpful

Reviewer:

JULIEMCI

Reviewed: Dec. 4, 2006

I tripled this recipe to make for an event I catered last evening. It got nothing but positive responses from the diners. I cooked in on long jelly roll pans and used 85/15 ground beef. I have added it to my catering recipe book.

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5 users found this review helpful