Reviewed: Aug. 23, 2008

a little mushy

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Amy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Baytown, Texas, USA

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Reviewed: Aug. 1, 2008

Very good loaf!! Only change I made was to put in a very small amount of tomato juice (I'm not a fan of tomato juice)and add some worcestershire sauce. I put some dry french bread in the food processor to make the fresh bread crumbs - fresh breadcrumbs or torn up bread always better in meatloaf then those dry things you buy at the store in my opinion. Crushed saltines work well too. We all enjoyed this meatloaf alot. Will definately use this recipe again.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jun. 16, 2008

I love this recipe . I have used a similar one for years and everyone loves it. For the glaze - Instead of using ketchup, I use an 8 oz can of tomato sauce mixed with 1/4 cup of brown sugar, I use and 1-2 tbs of mustard (to your taste). I mix half into the meatloaf mixture and pour the rest on top as a glaze. I also bake in a ring pan or bundt pan for a different presentation.

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Jen

Cooking Level: Expert

Home Town: Thompson, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: May 15, 2008

Very good. We add fresh herbs such as sage and rosemary and it really helps.

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Marion323

Home Town: Los Angeles, California, USA

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Reviewed: May 12, 2008

This was an easy recipe, no fancy schmancy ingredients, just good old everyday pantry items. My husband and son loved this meatloaf. They ate almost the whole thing by themselves, there's only 2 slices left for hubby's sandwich for lunch tomorrow. I had trouble with mine falling apart even though I let it stand. I would have given this a 3 based on personal tastes (but I have my favorites here).

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 2, 2008

Next time, I'll omit the tomato juice as it was too moist/wet. Otherwise it was delicious!

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SUZIRECTANGLE

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Reviewed: Dec. 14, 2007

Years ago we found this recipe on a recipe card and decided to try it. This is the best meatloaf I've ever had and we have had many people request this recipe from us over the years. Takes a little time to prep but definately worth it.

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NGCARTER

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Reviewed: Dec. 12, 2007

I always say,I'm going to go back and rate a recipe and I never do. Well, this was the best meatloaf that I have ever had that I made it a point this time to give a review. My husband commented on this being my best meatloaf and he hopes I can duplicate it again. I made a few changes based on what I had on hand: 2 lbs of ground beef (I moved to a 9x13 pan as the 9x5 was cramped), skipped the vegetable juice, added a garlic pepper blend that I got at the wholesale club, skipped the salt & skipped the mustard. Added huge pieces of chopped onion. I also skipped adding the topping as I ran out of Ketchup. I don't think it needed it but I am sure it would taste really good. This wasn't dry as other meatloafs turn out and I was also able to cut slices easier than I usually can too. I'd make this again and again and next time try it the way it was written. Thanks so much for sharing your recipe!

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Julie

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2007

Very Good, I used bison meat instead and it turned out great.

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Nikki

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 11, 2007

We have made this several times and it always disappears fast. The first time I let it sit a bit before baking and it fell apart after I took it out of the oven. If you don't over mix it or delay baking too long, it is a great, tasty meatloaf! Oh yeah - it makes good cold meatloaf sandwiches, if there are leftovers!

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SUZANY1

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 2, 2007

My husband LOVES this recipe. No changes. I do find that I need to cook it about 30 minutes longer than the time shown in the recipe but other than that, it's perfect and extremely tasty. We make rice or couscous to go with it, and some veggies. I usually have to double it so we can have a little leftover.

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SUECOVELLBUTLER

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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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feedinanarmy

Cooking Level: Beginning

Living In: Fort Benning, Georgia, USA

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Reviewed: Jul. 24, 2007

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

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beefymac

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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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Corinna

Cooking Level: Expert

Home Town: Woodstock, Connecticut, USA

Living In: Middletown, Connecticut, USA

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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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Barbara

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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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crcowley

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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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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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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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JULIEMCI

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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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