Reviewed: May 29, 2009

best meatloaf I have ever had!!

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Reviewed: May 20, 2009

This is my go to meatloaf recipe and my family loves it. Last time I made it in a mini loaf pan for individual servings and it worked great.

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Meghann

Cooking Level: Expert

Home Town: Roseville, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: May 20, 2009

The glaze is wonderful but the meat itself it too meaty...needs more flavor. But I have to say this is the only meatloaf I ever scarfed down and it was pretty good. Until this dish, I've always hate meatloaf. I will try and spice up the meat mixture a little more next time though.

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: May 13, 2009

This is the BEST meatloaf ever!!! It's very easy and the sauce is soo yummy. My husband is away at work alot!!!, so when he comes home he loves it when I make the meatloaf, best yet, he can have it the next day too. Then he's triplely excited, he gets to see me and the kids, have yummy meatloaf for dinner and meatloaf sandwiches the next day. Aaahh how good is that, ha ha!

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Trish Mc

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Reviewed: Apr. 25, 2009

being a not-bad cook, my head sometimes get a bit too big for my toque & i bypass the instructions completely, figuring that i'm genius enough to put the ingredients together properly and have it turn out perfectly. well, i had i read through the instructions like a normal person, i would NOT have put the glaze ingredients into the loaf itself ... but i didn't, so i did (although i cut the sugar in half, thinking that that was a bit too much sweetness for a meatloaf...and i used a half-cup or so of bread crumbs since i had no bread). anyhow, after an hour it turned out great: it was savory and sweet and since i have a cool bread loaf-shaped pan equipped with a draining contraption on the bottom, all the excess liquid seeped out, so it wasn't gross and mushy. i also broiled it for the last 5, 6 minutes so the top got lightly browned and crispy. it wasn't the best meatloaf everrr, but with a bit of tweaking, worth the four stars.

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kneady

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Apr. 23, 2009

This was our first time making meat loaf. This recipe was fantastic! It was so easy to make, and even tasted good as leftovers. We doubled the glaze because it was so delicious! Thanks for this one

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mdzemske

Living In: Chicopee, Massachusetts, USA

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Reviewed: Apr. 19, 2009

This is my second time making the meatloaf and it was by request from both my husband and my mom. Moist, juicey and a gorgeous sweet and sour glaze. I added a touch of worchestershire sauce for an extra kick though. yummy with mashed potatos and broccoli.

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Cheryl

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

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Reviewed: Apr. 15, 2009

Made a few modifications to this recipe to make it vegan. Swapped the ground beef for soy crumblers, egg for egg replacer, and beef bouillon for a vegan substitute. I'm not sure if it was the substitutions or if I just didn't do something correctly, but it didn't hold together in slices outside of the pan. Despite ending up in a pile on the plate, rather than as a slice of a loaf, it was still very, very good.

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ShakeragStreet

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Reviewed: Apr. 6, 2009

I made this meatloaf at home first, then I made it for a dinner we had at the church. It really went over well, they really did like it. I don't like most meatloafs, but this is a good recipe

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nay nay

Cooking Level: Expert

Home Town: Athens, Tennessee, USA

Living In: Soddy Daisy, Tennessee, USA

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Reviewed: Mar. 26, 2009

So good. I added some crushed crackers to everything and it was great.

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miss spice

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Mar. 24, 2009

My hubby loves his mom's meatloaf and hates when I even attempt meatloaf because it's never as good at his mom's...but this time, my little boy asked for meatloaf for dinner, so I found this recipe and made it, and both my little boy and the "big boy" loved it! I did make a change though - I sauteed the onions prior to mixing them into the loaf, and I also added 1 carrot (I made a 1/2 recipe though, so 2 carrots for the full recipe), shredded and sauteed (with the onions). The only reason I added the carrot was to sneak in some extra nutrition/fiber and to stretch the pound of ground beef a little further. It was a big hit!

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Kristi P

Cooking Level: Expert

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Reviewed: Mar. 22, 2009

The lemon juice and mustard powder give this a really great taste. It's not your usual boring meatloaf; it's great meatloaf!

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69camarogirl

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Reviewed: Mar. 22, 2009

Mmmmmmm....this was the BEST meatloaf I have ever had. I didn't follow the recipe exactly, here's the changes I made to mine: followed other reviewers and split the amount of lemon juice with balsamic vinegar, added a lot of garlic powder to the meat mixture (we really love garlic at our house), a splash of Worcestershire sauce, diced up some red peppers for colour and flavour, dried parsley and a little bit of chili sauce (the sweet kind). I also doubled the sauce because I like my meatloaf saucy! This was amazing, and I will be making it my staple meatloaf recipe from now on. Thanks for the awesome recipe! :D

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Nissa

Cooking Level: Expert

Living In: Ancaster, Ontario, Canada

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Reviewed: Mar. 20, 2009

I'm of an age where I just couldn't use an actual recipe for meatloaf but I DID follow the glaze recipe and it was wonderful. I also threw some beef boullion into the mix which may have enhanced the flavor too. I'm sure I'll make this again.

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Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 18, 2009

I didnt change a thing and it was WONDERFUL!!!

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AmiA

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Reviewed: Mar. 12, 2009

I've never seen my husband eat so much meatloaf at one sitting! We both really enjoyed the sweet BBQ-sauce-style glaze. I followed previous reviewers' suggestions to use half lemon juice and half balsamic vinegar in the glaze, and to double the glaze. I used crushed crackers in place of the bread with good results. This will be my main meatloaf recipe from now on!

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Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

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Reviewed: Mar. 5, 2009

This is a great meatloaf recipe. I have made it several times. I found Chipotle cubes in the dry soup section and use one of those instead of the beef bullion cube. Adds a nice touch of spice.

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HillaryB

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Avondale, Arizona, USA

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Reviewed: Mar. 2, 2009

Too sweet- only my sweet tooth daughter who hates meatloaf loved it. Might be ok with less sugar and bread crumbs instead of torn bread

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cha

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Reviewed: Mar. 1, 2009

My husband loved this recipe!!! I did make a few changes that I think make it even better...I used 1 1/2 lbs. lean ground beef and 1/2 ground pork...there was barely any grease at the bottom of the pan...I made bread crumbs instead of just tearing the bread...I threw in a bunch of garlic into the meat...and I used Splenda brown sugar (make sure to check the equivalency on the back of the bag) for the glaze...Yum!!!!

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foodie

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Reviewed: Feb. 28, 2009

I have tried several meatloaf recipes and have never really been a big fan of meatloaf because it's just kinda blah. This is not blah and is now the only meatloaf recipe I use. I don't make any modifications and it turns out great every time!

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