Glazed Meatloaf II

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Most Helpful Positive Review

Jun 11, 2010

HELPFUL TIPS AFTER READING ALL THE REVIEWS: The idea of putting 2 pieces of bread on the bottom of the pan before cooking to soak up the grease is GOD SEND! Works like a charm, and you can remove it when you slice everyone their piece. BUT I also take it out at the 1hr mark and drain the excess liquid. I double the sauce, but only to drizzle on top of everyone's slice since my kids&husband like to slather their meatloaf w/ketchup. When I do double the topping, I add 1T lemon juice OR 1T balsamic vinegar for yummiest topping! Substitute bread for 3/4C oats & use green onions instead of onions if you've got picky eaters. Sometimes I dice green peppers too for more flavor. If you haven't tried "Honey Roasted Red Potatoes" I'd recommend trying them along side, and you're sure to be everyone's best friend. All my picky eaters tell me I'm the greatest cook ever due to everyone's great reviews! This meatloaf was liked by everyone over the two other top rated ones on this site! I also make them in muffin cups and just baked at 375 for 30 min.

—Chef Joy

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Most Helpful Critical Review

Aug 30, 2010

I think this meatloaf was pretty good. It did seem to be a little dry when cooked according to these directions. I think if I attempted to make it again I would double the amount of glaze. Not the best meatloaf that I have ever had, but it is worth a try.

—milosmom

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781 Ratings

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Nov 02, 2007

Yum!! This recipe makes an excellent meatloaf. My son and husband love meatloaf, so I've been trying various recipes to see which one they like the best. After tasting this for dinner last night, they both said don't try any more, this one is the best! As for substitutions, I added 3/4 c. of oats in place of the bread, and used balsamic vinegar in place of the lemon juice. Next time I will try the lemon juice, but the vinegar worked fine and I happened to be out of lemons. Oh, one great tip that I got from another reviewer is to line the bottom of your 9x5 pan with bread slices when making a meatloaf. The bread soaks up all the fat and then you just throw the bread away. Works great!

—Diana S.

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Apr 23, 2006

My family was craving meat so I desided to make them meatloaf. I didnt have any beef bouillon so I added a pinch of garlic powder to add flavor. I also didnt have bread so I substituted that for a cup of oats. Dry mustard was traded in for yellow mustard. I've hated meatloaf for as long as I can remember but what I made last night was excellent. The glaze made all the difference, it was amazing. After reading the reviews I made a double batch of glaze and it covered the loaf beautifully. Definatly a keeper!

—Tiffany Rose

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Jun 20, 2008

This is a great meatloaf and my family loves it as much as I do. What I changed is I don't wait until the end to put the glaze on top. What I do is preheat the oven to 325 and put the meatloaf in w/o the glaze for 10 minutes, then i glaze it and insert a oven safe thermometer and cook the meatloaf to 155. Comes out perfect everytime. I also use just plain unseasoned breadcrumbs instead of whole slices of bread shredded. Also I forgot to add that I do not cook it in a loaf pan. I form the loaf in the pan then take it out and put it on a baking sheet lined with parchment paper. Keeps the meatloaf from collecting all the fat runoff.

—amilanosr

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Dec 14, 2003

Delicious! I just made this after trying, without great satisfaction, 3 other meatloaf recipes. This is moist, but not greasy at all! The lemon added a wonderful touch without being overpowering at all. I love the topping, and have made other glazes like it, but never thought to add lemon juice. My husband normally will grin and bear meatloaf night. Not this time. He loved it so much that there aren't any leftovers for a meatloaf sandwich in my lunch tomorrow! I highly recommend this great recipe!!! The only thing I did differently is add 1/4 cup French's Fried Onions crumbled up into it because I don't like chopping onions.

—Savannahbride

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Jul 09, 2007

Amazing! I have made this so many times. I use 7 grain bread (which my hubby hates) and he doesn't even notice. To save time I also make them in muffin cups and cook them at 375 for 30 minutes. I always serve them with mashed potatoes... isn't that how meatloaf is always served?? Enjoy!

—SYDLY

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Oct 05, 2006

This was very good! I soaked the bread in milk first before adding to the meat! I also added garlic. If you are using a convection oven, you can cook for 50 mins and then put the topping on for 10 mins! Very moist and very good!

—pavonee

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Nutrition

Calories
318 kcal
16%

Carbohydrates
18.9 g
6%

Cholesterol
93 mg
31%

Fat
16.8 g
26%

Fiber
0.4 g
2%

Protein
22.4 g
45%

Sodium
398 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Glazed Meatloaf II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 318
Calories from Fat: 151

% Daily Value *
Total Fat 16.8g 26 %
** Saturated Fat 6.4g 32 %
** Cholesterol 93mg 31 %
Sodium 398mg 16 %
** Potassium 297mg 8 %
Total Carbohydrates 18.9g 6 %
Dietary Fiber 0.4g 2 %
Protein 22.4g 45 %
** Sugars 13.2g
Vitamin A 3 %
Vitamin C 10 %
Calcium 5 %
Iron 24 %
** Thiamin 9 %
** Niacin 65 %
** Vitamin B6 14 %
** Magnesium 8 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.