The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 16, 2009
I have made this recipe twice now and it has turned out great!
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Cooking Level: Expert

Living In: Bedford Heights, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 16, 2009
This is by far the best meatloaf I've ever had! Only change is that I use 1 c. bread crumbs in place of the bread. Just as good with ground turkey!
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 5, 2009
This is a great meatloaf! I used 93/7 lean ground beef and formed the loaf using a loaf pan but turned it out on a cooling grid placed in a baking sheet so while the meatloaf baked, excess fat drained off. It was great! The sweet glaze was really tasty but I do think I will cut back on the brown sugar in it next time. Oh, and I used beef base in place of bouillon because I do not like the ingredients in bouillon. Definitely a keeper! :)
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Cooking Level: Expert

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 4, 2009
So good! Just the right combination of ingredients and the glaze was just perfect. The only thing I did different was to serve it with a sauce made of tomato soup, 2 tablespoons of the drippings, and ¼ cup of water. You just heat it through and serve it on top of the meatloaf and mashed potatoes. It is an old family tradition I can’t do without. Thanks for a great recipe!
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Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 25, 2009
This was EXCELLENT meatloaf...a keeper for sure. I did not add bullion (didn't have) and I used bread crumbs...mixed everthing else first and then added enough bread crumbs for proper wetness. I also added green & orange peppers...just about 1/3 of each. Really good. Note: I purchased one of the perforated meatloaf pans (mine was Wilton from Walmart but I'm sure other brands have similar) and I can not believe the difference it makes in meatloaves. Seperates the grease so your loaf is not swimming/cooking in grease. Worth the $8. I also doubled the sauce 'cause we like things saucy 'round here (the meatloaf too!) :-)
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Cooking Level: Beginning

Home Town: Glenolden, Pennsylvania, USA
Living In: Middletown, Delaware, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 22, 2009
This recipe was really only ok. I followed exactly with only one exception: I used 1 C bread crumbs instead of the bread slices. The ketchup mix for the sauce was way too sweet for a meatloaf, in my opinion. My husband and I could barely stomach it. I may re-try this recipe with half the brown sugar called for and tomato paste or a can of tomato sauce instead of ketchup. There's quite enough sugar as it is in 1/2 C of ketchup that you don't need so much sugar.
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Ray
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 20, 2009
I have been making this recipe for a year now and I'm finally going to review it. First let me tell you the changes I made. I double the sauce, and add just a little bit extra than called for into the mixture, and put the rest on top when it is time to do so. I also end up cooking this for about 10 min longer, as my meat is still sometimes pink. This is BY FAR the best meatloaf recipe I have come across. My family just raves and raves about it! The glaze on it gives it the perfect flavor when having cold meatloaf sandwiches the next day. Just add a bit of ketchup! Thanks so much for the perfect meatloaf recipe. I really don't want to try anything else, this one is it for me!
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Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 19, 2009
The Best I have ever eaten!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 19, 2009
We really enjoyed this meatloaf. I'll add it to my recipe box for consistent use...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 18, 2009
Great recipe!! Boyfriend couldn't get enough. Definetely making this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 14, 2009
I've completely stopped making meatloaf the way my mom always did. This recipe is soooo tasty! I use it all the time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 7, 2009
Great. Made recipe with slight modifications to rave reviews. I omitted the egg due to allergies, used Italian bread crumbs and pork/beef mixture. Served with a side of garlic cheese mashed potatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 6, 2009
I loved this recipe. I did some slight modifications which brought it to a strong 5 star recipe. I did not have any lemon juice, so I sprinkled some dry lemon zest seasoning in the mix, added mustard instead of mustard powder, finely chopped 1/2 green and 1/2 orange bell pepper to add veggies, and doubled the sauce amount inside and out. Very very delicious!! Will use this recipe every time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 30, 2008
My husband, kids and a visiting kid all ate this up. My only changes were tomato paste instead of ketchup, no lemon juice (because I didnt have any), and bread crumbs instead of bread. The tomato/brown sugar combo was a nice sweet/savory combination. I will definitely make again. Thanks
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 20, 2008
My first time doing a made from scratch meatloaf..It was easy and may i add YUMMY!! My husband loved it and he's asking for more...I wouldn't change a thing about this recipe!!!!!!!!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 18, 2008
I've been making this for around a year-once I found this recipe I stopped trying any other meatloafs. It's so delicious! My husband, children, and friends who have eaten it all love it. I double the sauce so that we have plenty to slather on top, and sometimes use a mixture of ground beef and ground turkey. I use regular mustard instead of the powder, breadcrumbs instead of bread, and leave out the beef bullion. I also usually double the recipe (and then quadruple the glaze) so that I can put some in the freezer. It freezes well, just put some plastic wrap over the meatloaf, not just foil or the sauce eats through the foil. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 15, 2008
This was the absolute BEST meatloaf I've ever had. I increased the quantities to feed about 8 of us, and it was gone quickly. Everyone had seconds, and thirds...I can't wait to make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 11, 2008
This was great! The only changes I made were to add a little Montreal Steak Seasoning to the mixture and I used oatmeal instead of the bread because we were out of bread. Fed my family of five and they all gave it rave reviews. Will definitely be making again.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Winter Garden, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 7, 2008
My family loves this recipes, we've been using it for years now. It's all great!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 6, 2008
This is the best meat loaf I have ever had. I use 1 lb meatloaf mix and 1 lb ground turkey.
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Sue

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