Reviewed: Feb. 23, 2008

This is definitely a VERY tasty recipe! I used lean ground turkey instead of beef and it still came out very moist. My husband is allergic to onions so I used onion powder instead of fresh onions and it worked well. I also added salt and pepper to the meat mixture. I will double the glaze next time b/c it is so good!

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MIRANDAUR

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Reviewed: Feb. 22, 2008

Good tasting recipe. I used 1 1/2 lbs ground chuck and 1/2 lb sausage and plain yellow mustard. Husband ate three pieces and daughter who doesn't like meatloaf ate a whole piece, also. Will make again but will cut down on lemon juice in meat mixture. I also tried the bread in bottom of the pan as it sounded like a great idea - I will never do that again. It was just a soggy mess on the bottom of the meatloaf. It did come off easy and didn't change the taste at all but it's a step that I just don't think was worth it.

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luvfoodie

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 21, 2008

I usually hate meatloaf, but this is BY FAR the best recipe for meatloaf that I have ever tried. Everyone I've served it to loves it! The glaze is a great finishing touch - I will never bother with the canned stuff again!

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STERLINGS02

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Reviewed: Feb. 20, 2008

I forgot to add the minced onions. I substituted italian bread crumbs for the bread and added garlic and a healthy squirt of ketchup to my meat mixture. I also added a couple of tablespoons of milk to get the consistency I wanted to form the loaf. My family loved it and it heated up nicely for lunch today too!

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NOTQUITEMARTHA

Cooking Level: Expert

Living In: Davis, California, USA

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Reviewed: Feb. 19, 2008

It was good but nothing spectacular. I only used 1.33 pounds of meat as I'm only cooking for 2 and that was plenty. I also used 2 slices of fresh sourdough bread. Otherwise I followed the exact recipe.

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Amajan

Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

Living In: La Mesa, California, USA

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Reviewed: Feb. 19, 2008

Easy and delicious. We all loved this meatloaf. I now have this recipe on rotation. Thanks.

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SUSANLEAF

Cooking Level: Expert

Living In: Kelowna, British Columbia, Canada

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Reviewed: Feb. 19, 2008

This is the best meatloaf recipe-the glaze really makes it stand out! It's better than the one that's been passed down in my family (sorry Mom!). I did double the glaze also, and their were no leftovers! I serve it with mashed potatoes and peas, sooo good!

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blue-eyes

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 19, 2008

My family loved this recipe, the lemon juice added an extra taste to the glaze. This is an added favorite at our house. I also used oatmeal instead of the bread.

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Sherri

Cooking Level: Expert

Living In: Petal, Mississippi, USA

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Reviewed: Feb. 18, 2008

This was great! It definately was a sweet glaze--I can see how some wouldn't be fond of this--but my family loved it. I followed the recipe nearly exactly, except omitted one tablespoon of lemon juice in the actual meat at the suggestion of some previous posts. My family all enjoyed this meal, and it's definately one that I will make again. As suggested, I also doubled the glaze recipe, with great results. I ended with it under the broiler for a few minutes until it was all bubbly. Definately a keeper.

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khunsicker

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2008

It is good but personally I need a pinch of regular or onion salt. It was a little bland without it for my taste. With that, it was very good.

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lenihan5

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Reviewed: Feb. 15, 2008

We don't eat meatloaf often and I usually make the Lipton soup meatloaf recipe but wanted to make something different. We loved this recipe! I didn't have bread or dry mustard but as another person suggested, used the rolled oats and regular mustard. I wasn't sure if I was supposed to use old fashioned or quick cooking. Had old fashioned on hand so I used that and it seemed to work OK! Doubled the sauce as someone suggested. It might have been a little overkill so I may not double it next time. Will make again!

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LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 12, 2008

For a meatloaf, this was really yummy! I substituted the bread with 3/4 cup oats which added a nice nutty flavor to the dish. Great flavor, a bit sweet.

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CMag

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Reviewed: Feb. 11, 2008

I've made this three times and realllly like it! My guy devours it and says it's the best meatloaf he's ever had. The last time I made it I added a couple slices of bread in the bottom of the pan before adding the loaf, this soaked up a lot of the fat and helped keep the meatloaf together. When making without bread at the bottom, it fell apart while slicing, but still tasted good!

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PregnantAndHungry

Cooking Level: Beginning

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Reviewed: Feb. 11, 2008

Absolutely Fantastic!!! This is the first time I ever made meatloaf. I definitely doubled the sauce recipe, b/c both my husband and I like extra sauce. The only thing i changed was I hard boiled 3 eggs and put them in the middle of the loaf before backing. Can't wait to make it again :D!!!!

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JUJ

Cooking Level: Intermediate

Home Town: Burke, Virginia, USA

Living In: El Paso, Texas, USA

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Reviewed: Feb. 8, 2008

Excellent ravings from all the family. Plus I love meatloaf sandwiches the next day!

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~chele

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Feb. 4, 2008

fantastic -i followed recipe but added cheddar cheese in the middle-the sauce is fantastic,very moist meatloaf-will make again!!

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charlene

Cooking Level: Expert

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Reviewed: Feb. 2, 2008

One of the best meatloaf recipes, I've tried...even my son 9who doesn't like meatloaf) liked it and asked for seconds!! I added 1 lb sausage to the hamburger, and it turned out very good. Also, I didn't have any dry mustard, so used just a touch of yellow mustard for the sauce....had to double the sauce to use for dipping! btw the glaze sauce also makes a good dipping sauce for chicken and pork chops

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Karen

Cooking Level: Intermediate

Home Town: Camp Springs, Maryland, USA

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Reviewed: Jan. 31, 2008

My husband loves meatloaf and I am slowly becoming a fan. I made this recipe and it was very good. I substituted 1 cup italian bread crumbs for the bread. I also used 1/2 ground pork and 1/2 lean ground beef to cut the fat a bit. Instead of the crumbled beef bouillon, I used 1 tsp of beef bouillon granules. Next time I think I will add more onion (and I am not a huge onion fan) and maybe some garlic to give it a little more flavor. The meatloaf was very moist and not at all greasy (I didn't have any fat to drain off when I got to that step). Will definitely try again!

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Katie

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Jan. 30, 2008

My boyfriend and I loved this recipe! I only made a few changes: first I used a package of original flavor suffing mix instead of the bread slices, and I also added 1 additional egg, and some minced garlic, and red and green bell peppers. The glaz for the meatloaf is sooo tasty! This was the best meatloaf I have made so far. I definitely will be making this again.

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Carpediem816

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 30, 2008

YUMMY! My whole family, including my 3yo son and 7 yo daughter, loved it. Thank you. The sauce has such great flavor.

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PEGGY221

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