Italian Meatloaf Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 2, 2014
Great Recipe. If you're only two people it's a big meatloaf. So, I weigh out the whole recipe divide into four pieces, cook one and freeze the others for future use.
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Reviewed: Jan. 8, 2014
Absolutely fabulous. No sundried tomatoes? Use Rotel, just be sure to thoroughly drain the can using the can lid to squeeze any excess liquid within the tomatoes. I love this recipe and so did my husband. We actually don't use ground beef here, but we used 93% 7% ground turkey and it was phenomenal. We also didn't have the provolone cheese, which was okay, because it was splendid. A must try recipe!!!!!
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Reviewed: Dec. 15, 2013
Delicious.
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Photo by Intrepid

Cooking Level: Intermediate

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Photo by SunnyDaysNora
Reviewed: Sep. 27, 2013
As written this is a decent recipe, but with a few simple changes it's great! I added 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp rosemary, 1 tsp oregano, and 1/2 tsp red pepper flakes. I like my meatloaf with a bit of a glaze on top, so I brushed with ketchup mixed with Italian seasoning. Next time I will omit ketchup from meat mixture entirely and only use it in the topping. My only real complaint is with the texture- very crumbly. Next time, I will omit the bread crumbs and replace with bread and milk. Sounds like a lot of changes, but really the original recipe is pretty much intact. The provolone, fresh basil, and sun-dried tomatoes are right on the mark and I'll definitely be repeating this one!
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Cooking Level: Expert

Home Town: Paso Robles, California, USA


 
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