Reviewed: Nov. 7, 2009

I loved this recipe, it was excellent. I followed other reviewers suggestions and added Worcestershire sauce, the only thing I would do differently next time is double the sauce mixture and put some on the bottom or even mix it right into the meat. but there will definitely be a next time!

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bettimai

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Reviewed: Nov. 6, 2009

Wow! This was a great starter recipe! I did change some things: I cut up pieces of bacon and also put more on top of the loaf (amazing!), added parsley, cheddar and pepper jack cheese (in it and on top- I am a cheese lover) and used just ketchup since the brown sugar/mustard mix didn't sound very good to me. Oh, and I also used italian style bread crumbs. Luckily, I didn't add worcestershire sauce like many other people suggested because it would have made it way too juicy. I could eat this everyday! So juicy and flavorful! Thanks for sharing!

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KimBronson

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Reviewed: Nov. 3, 2009

I was quite impressed with this recipe. Im not a meatloaf fan persay, but my husband suggested it for something different and decided to give it a try. I didn't have any breadcrumbs with spice, so I added just the normal italian spices. I also did what everyone suggested and sauteed the onions and garlic and some chopped mushrooms for a little bit, but only with a tsp of butter. I was nervous about 1 cup of milk, cause I've never heard or putting milk in it, and then making blend...but it worked! Also I didn't have the worshsture sauce, so I added a few drops of hot sauce. Also with the topping I ran out of ketchup so I added bbq sauce. I thought it was awesome! Thanks for sharing this recipe...it was VERY moist, which is a nice change from my dry meatloaf!

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CINDEES

Cooking Level: Intermediate

Living In: Vernon, British Columbia, Canada

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Reviewed: Nov. 2, 2009

Pretty good recipe, I added an extra egg, omitted the milk, and added A-1 Steak Sauce to desired preference.

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DadCanCook!

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Reviewed: Nov. 2, 2009

This is a great basic recipe. I use 1 lb. ground beef and 1 1lb. ground pork. I saute mushrooms onions and garlic, and add some worchestire and a little dry mustard. A family favorite!

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SEARAE

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Reviewed: Nov. 2, 2009

OMG my family loves this meatloof. It deff cooks slower then it says but its great. Loves It.

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Rachael

Cooking Level: Intermediate

Home Town: Franklin, Vermont, USA

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Reviewed: Nov. 1, 2009

I made this meatloaf tonight and it was really, really good! Perfect traditional recipe - nothing fancy - and very quick and easy. I only gave it 4 stars since I did change the recipe a little. I had no problems with it tasting too bland or being too mushy as others had commented. I used 1/2 cup of milk instead of a full cup, added 1/4 teaspoon of garlic powder, 1 tablespoon Worcestershire sauce, used one packet of Lipton beefy onion soup mix in place of an onion (I did not add any extra salt), and instead of breadcrumbs I used 1/2 cup of crushed saltines & 1/2 cup of crushed French's fried onions. I cooked them in a greased muffin tin so that they would cook even faster (about 35-40 min) and they came out great with a great texture. A lot of reviewers said the glaze was too sweet, so I opted for Alton brown's glaze instead: 1/2 cup of ketchup, 1 teaspoon cumin, dash of worcestershire sauce, dash of hot pepper sauce, and a tablespoon of honey. Put the glaze on the meatloaf 10 minutes after it's been cooking. Very good - tangy and a little sweet, but not overpowering. I will definitely be using this recipe again when I want some quick, home-style meatloaf!

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sarahhhha

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Reviewed: Oct. 31, 2009

this was a great meatloaf. I made a few changes as follows. instead of bread crumbs, use pepridge farms herb seasoned stuffing, omit milk and add 1.5TBS worcestershire sauce-- for the sauce, use 3/4 c ketchup, 3 TBS brown sugar and 2tsp dry mustard. super recipe.. thanks for sharing it. it will be a staple in our home.

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paladin

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Reviewed: Oct. 31, 2009

I'm always trying new meatloaf recipes. This was SO GOOD! I approve! I'll definitely make this again and again!

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SL Corl

Cooking Level: Intermediate

Home Town: Bainbridge, Ohio, USA

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Reviewed: Oct. 29, 2009

This recipe is excellent! It is so flavorful and tender. ***The only thing I would change is cutting the brown sugar in half at least. It was too sweet for me for a dinner dish.*** I followed other reviewers suggestions and sauted the onions in butter and chopped garlic ,added Worcestershire sauce, and doubled the ketchup.

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Liz C.

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Reviewed: Oct. 27, 2009

This turned out very nicely for me. I liked the glaze very much, it was sweet and tangy. The meatloaf was just the right consistency. The better you mix everything together, the better the consistency of the meatloaf, in my experience. I used dry bread crumbs from the store, but didn't have enough, so I toasted a piece of white bread and crumbled that in as well. My boyfriend doesn't like the chunks of onion in his meatloaf, so I put the onion through a mini food processor to mince it finely. I'm not sure if I put enough salt in (I eyeballed it) but otherwise it was tasty. I would recommend using seasoned bread crumbs, as I believe another reviewer suggested, to add a little more flavor. I poured out the excess fat as it was cooking, as the ground beef I used was high in fat, and I think this prevented it from getting too soggy. This is a good basic meatloaf recipe, and one that I will use again. My boyfriend loved it.

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LEYLEE24

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Reviewed: Oct. 26, 2009

I didn't have 1 1/2 lbs of meat so I only used about 3/4 cup of milk, accidently forgot the onions (I won't next time) and it was still the only meatloaf my husband has eaten and ever said he liked. Until last night he wasn't a big fan, now he is. Thank you.

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A.Hayes

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Reviewed: Oct. 24, 2009

This did not hold up for me at all. It was very soggy and the meatloaf its self didn't have any flavor. I thought for sure I messed up the recipe, but I didn't! Bummer! It might be all right with less milk and some more seasoning! As written, it is pretty much the ONLY thing I have ever made that my husband wouldn't eat. The entire pan went to waste!

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Lisette

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Oct. 24, 2009

It came out so moist and was so pleasant, the hubby loved it and said I should keep this recipe for sure.

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dutchiechef

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Reviewed: Oct. 23, 2009

Very good recipe...especially for a first time meatloaf maker!! The sauce was great, all in all I will be making this again very soon.

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CJ

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Reviewed: Oct. 21, 2009

Great base recipe. I scaled up the recipe for 20 servings because we like leftovers! You'll have to scale the recipe up to 20 servings for my below changes to make sense. I used 4lbs of ground chuck and formed it in to 2 seperate loaves in a 13 X 9 baking dish and cooked for 1.5 hours at 350 then let rest for 15 minutes. Here is what I changed. I used 2 packets of onion soup mix instead of onions. I used no salt or pepper. I used no worceshire as other suggested. Instead of doubling the ketchup as other suggested I added 3/4 cup barbecue sauce. I halved the brown sugar. I subsituted bulgar wheat for half the bread crumbs. My wife said it was the best meatloaf she's eaten!

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edjew

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Reviewed: Oct. 20, 2009

This is a great basic recipe and so versatile! Since it is always so hard to eat enough veggies I incorporated one can (drained) of no salt added mixed veggies into the mix and baked as directed... fabulous! And my husband didn't even realize the extra veggies were in there! Will definitely make again.

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KUKANA1983

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Reviewed: Oct. 20, 2009

I made this for dinner tonight and it was a hit! I took the advice of some reviewers, sauteed the onions and used seasoned bread crumbs. Delicious and easy to make! I will definitely make this again.

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Eleven

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Reviewed: Oct. 20, 2009

I made this along side red garlic mashed potatoes, i mixed in some of the topping of brown sugar, mustard and ketchup in the meatloaf plus covered it with topping, even my husband liked it and he does NOT like meatloaf

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