Reviewed: Nov. 8, 2009

This turned out really well. Followed the recipe closely- substituted corn bread mix for the actual thing, as someone suggested. We'll be eating leftovers for another couple of days. :O)

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Raffello

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Reviewed: Oct. 12, 2009

This was the best meatloaf! I didn't use the ground pork, only ground beef. We loved it.

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myvallie

Home Town: Orange, New Jersey, USA

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Reviewed: Sep. 22, 2009

It seemed bland to me. I ended up putting bbq sauce on it for flavor. It had a kick to it but without the flavor I was expecting

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Tweemer

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Reviewed: Jun. 3, 2009

To keep the grease from saturating the meat loaf, take a piece of aluminum foil and fold it into a 6x9 rectangle, punch a bunch of holes in it with a fork and place that on a cooling rack. Put meatloaf on top of the foil..keeps the grease away

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alexsa

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Reviewed: May 17, 2009

This is a wonderful recipe. I use my stoneware muffin pans and make little meat "muffins". It cuts the cook time in half and are perfect sized portions for children.

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Maryi Mauney

Cooking Level: Intermediate

Home Town: Denison, Texas, USA

Living In: Fort Belvoir, Virginia, USA

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Reviewed: Mar. 29, 2009

Maybe i'm just not a meatloaf person. I wasn't that crazy about this one. The flavor was ok but it didn't have the kick I was hoping for.

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CJMORENO11

Cooking Level: Intermediate

Home Town: Tipton, Oklahoma, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 8, 2009

OMG! What a great new way to do meatloaf!!! I've been doing the same old, same old and then I found this one. I just used ground beef because that's what I had on hand and it was still great and I add salas on top! YUMMY!!!

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Arielle

Cooking Level: Intermediate

Living In: Newbury Park, California, USA

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Reviewed: Jan. 28, 2009

Aww shucks! This one wasn't a winner for us. My boys described it as tasting "weird".

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OhSoLittleMouse

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 22, 2009

This is the best cornbread I have ever had. DH requested a spicy cornbread and this completely suited our Texas tastes. I baked fresh cornbread and used it. I think the right-out-of-the-oven cornbread helped keep this super moist. Next time I will probably add an additional jalepeno or two just because we could have had it a little more spicy. This doubled very nicely, too.

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kathryn

Cooking Level: Expert

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Reviewed: Jan. 11, 2009

Loved it. Spicy and tasty but not too hot. My husband loved it and I will defintely make it again. I did alter one small thing. Instead of using fresh jalapeno peppers I used the canned "pickled" kind from the mexican section of the grocer that come with carrots and onions. Just chopped up about a quarter of the can of the onions, carrots and jalapenos and threw them in. Wasnt too spicy and snuck in some extra vegetables.

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jennifer

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Reviewed: Jan. 9, 2009

This is my favorite meatloaf recipe of all time! It is something different and inventive, fun for the taste buds! I didn't have any ground pork so I used 2 lbs ground beef, and the only cheese I had was cheddar, but it turned out fantastic! My husband and I practically fought over the leftovers.

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STORYSM27

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Reviewed: Jan. 7, 2009

I liked this meatloaf, but did not find the flavors different enough than regular meatloaf as I have made it in the past to warrant the trouble of making it again. My husband and I agreed we could not taste the jalapeno flavor. Thank you for sharing.

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Isabel

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Reviewed: Jan. 6, 2009

Great! Very moist meatloaf; I substituted dry cornbread mix for the crumbled cornbread. This dish went great with my homemade extra thick potato soup and cornbread =)Next time I might try mixing some mild salsa or stewed diced tomatoes in since this doesn't have a sauce...

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amberln

Cooking Level: Intermediate

Home Town: Hinckley, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 27, 2008

I took previous advice and used cornbread mix, made them in cupcake tins and husband took to lunch and warmed them up at work! They were great!

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wendy

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Livingston, Texas, USA

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Reviewed: Dec. 24, 2008

Our only change from the original recipe was replacing the cornbread with cornbread mix. My wife thought this was the best meatlof she ever had. I know we will be making this one again and experimenting with it to get it just so.

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fredethyl

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Reviewed: Dec. 22, 2008

This recipe sounds great--but what in the world is the picture?? Looks like two lumps of--I don't know what it looks like. Does nothing for the recipe.

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DoubleSix

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Reviewed: Dec. 22, 2008

This recipe's fine.

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melanie

Cooking Level: Beginning

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Reviewed: Dec. 22, 2008

very good I made mine into 1/4 lb patties & baked them they are fantastic single servings.freeze and eat when ever u want to enjoy meatloaf and dont have time to cook.

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Rose

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Reviewed: Dec. 22, 2008

Prefer my own recipe using bread crumbs and no pork. Gee! Imagine the recipe calls for pork and there is grease. Of course, there is grease with the pork. I only use ground beef, and no more than 7% fat, 4% when I can get it. No grease at all. This recipe definitely needs some kind of sauce on top in my opinion.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Dec. 3, 2008

UPDATE: I made this recipe last night and instead of adding french onion soup mix as i usally do i added 2 taco seasoning packets and doritos and ommitted the sour cream. It was my best meatloaf yet!

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deedeeg

Cooking Level: Expert

Home Town: Amherstdale, West Virginia, USA

Living In: Columbus, Ohio, USA

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Dad's Down Home Cornbread and Jalapeno Meatloaf

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