Reviewed: Apr. 28, 2009

Yummo!! This was fantastic. I made a few minor changes, only because I didn't have all the ingredients and it still turned out wonderfully. I omitted the egg (didn't have any in the house, used 1/2 cup sour cream, substituted onion powder in place of the soup mix, and used 1/2 cup grated mozzarella. This recipe is fantastic!!!

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LOVETOCOOK30

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Reviewed: Apr. 23, 2009

I have never made a meatloaf that I enjoyed until I made this one last night. I use 1# lean ground and 1/2 # ground pork.

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NWgrandma

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

I've never cooked a meatloaf before and this recipe was perfect. My girlfriend was jealous that I did so well on the first try. In actuality, this recipe was just so simple and perfect

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AzuleNY

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Reviewed: Apr. 13, 2009

Something didn't work for me in this recipe. The meatloaf was very moist, but my husband didn't care for it too much. I thought it was ok, but nothing special

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LITTLEBEAR03

Cooking Level: Intermediate

Living In: Southington, Connecticut, USA

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Reviewed: Apr. 7, 2009

I found this meatloaf to be a little wet... it didn't have much texture to it. And flavor-wise, there is definitely something missing. I'll be looking for another recipe to try and not make this one again.

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Apr. 5, 2009

This was really good. It tasted more like a roast than meatloaf but worth making.

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Michelle

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Reviewed: Apr. 3, 2009

Just not my preference. It tasted very thick and needed something to break up the ingredients like green peppers or something.

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BigTuna31

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Reviewed: Mar. 19, 2009

Great recipe! The meatloaf stayed together very nicely and I baked it on a cookie sheet. I'll definitely be making this again.

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littlebear514

Cooking Level: Beginning

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Reviewed: Mar. 11, 2009

Better than I expected, especially with onion soup mix. Nice and moist, and no one suspected sour cream(!).

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CharlotteW

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Reviewed: Mar. 10, 2009

Mmmm.... I made this meatloaf exactly as written and loved it! I saw a lot of neat ideas and variations however, I recommend trying it at least once as written, I really don't think any changes are necessary, its really, really good!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Mar. 9, 2009

This meatloaf was awesome. I used a combination of veal, pork and ground beef. It was even better the next day as leftovers.

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NGG426

Home Town: Chicago, Illinois, USA

Living In: Algonquin, Illinois, USA

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Reviewed: Mar. 7, 2009

Hats off to Eileen for this excellent, easy recipe. I have made a couple of modifications that may be of interest. 1/2 ground beef and 1/2 ground pork or chicken. I use plain bread crumbs, and add 1 TBSP Italian Seasoning. After it is in the loaf pan, I "frost" it with Ketchup, and lay strips of bacon over the top. After baking 45 minutes, I take the foil off and bake it for another 45. This meatloaf is a guaranteed hit no matter who I serve it to. I serve it with either baked yam, baked potato, mashed potatoes and gravy, and a green veggie (green beans go well).

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SEGUE815

Cooking Level: Expert

Home Town: Paso Robles, California, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 26, 2009

Prepared the loaf just as recipe calls for - no adjustments, and it turned out excellent. My husband nearly hates anything too out of the ordinary and this is a fine, traditional meatloaf recipe with just the right "extras" for me. For the two of us, it's the best traditional meatloaf I ever ate.

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Love2Cook

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

This was the best meatloaf i've made! My 5 and 3 yr. old had seconds. I only made a few minor adjustments. After reading another review, I used 1/2 c. sour cream, 1/2 c. ranch dressing, 3/4 c. bread crumbs, 1/2 a pkg. soup mix, and a splash of A-1. Stayed together well. Will definately make again.

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Sasha F.

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

This was really good. We really enjoyed the sauce. Many reviews thought it was too sweat,, we did not feel that way. The only exception I made was I added green peppers.

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Andrea

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Reviewed: Feb. 11, 2009

Followed recipe exactly except for using reduced sodium soup mix instead of regular. Was too salty so next time I'll use only half a packet. After removing lid of loaf pan, for last 10-15 minutes of cooking, I drained the grease but there was only maybe a teaspoon. Tasty and very moist.

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HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

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Reviewed: Feb. 2, 2009

Thanks for great recipe. I had one like this but with just dry soup mix, then I lost it...glad I did this one is a keeper. The only change I made was to use swiss cheese (what I had on hand. My grandkids LOVED this. Makes great leftover sandwiches make extra!

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MaMaw's Girls

Cooking Level: Expert

Living In: Joplin, Missouri, USA

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Reviewed: Jan. 29, 2009

I was a little skeptical about making this recipe, I am new to the whole cooking and baking housewife role. Making this was so easy though, the only difference that I had was I did not use the sour cream I used half a can of tomato soup in the mix and then when i took off the foil I pour the rest of the soup ontop of the loaf, which turned out fabulous! Also instead of the brad crumbs I used multi-grain club crackers. When all said and done my husband could not stop complimenting me on the meal.

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MelMel2585

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Reviewed: Jan. 26, 2009

This was very good. I used a french onion dip instead of sour cream. You could taste that in the meatloaf, so next time I will use sour cream. This is a keeper.

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Jeni

Cooking Level: Intermediate

Living In: Washington Court House, Ohio, USA

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Reviewed: Jan. 23, 2009

Meatloaf isn't meatloaf without ketchup. Slap the ketchup-based glaze from "Glazed meatloaf II" onto this recipe, and you will be very VERY satisfied.

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GOCUBSGO

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Eileen's Meatloaf

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