Reviewed: Jan. 6, 2009

We found this to be fairly bland, and too moist

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Debbie

Cooking Level: Intermediate

Home Town: Red Deer, Alberta, Canada

Living In: Olds, Alberta, Canada

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Reviewed: Jan. 6, 2009

Wow! Thank you - GREAT meatloaf. I'm not sure why some reviewers said this was too soupy or wet .. I put the tomatoes into a colander, drained them well (even sqeezed them a bit with the back of a spoon) and reserved the liquid because, frankly, this meatloaf seemed really stiff when I put it together. I added back in 1/4 C of the juice instead of the ketchup and used a bit more to baste the meatloaf during the last 1/2 hour. Really good! It did take almost 2 hours to bake as a single loaf - so I'll break it into 2 loaves next time - and there will be a next time. Thanks again! (note - I also had the basil/oregano/garlic tomatoes, so left out the basil and oregano and used the italian seasoning and garlic salt, but will use them next time)

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Sue Logsdon

Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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Reviewed: Jan. 6, 2009

We liked this. It's a great change from the old dry meatloaf we all grew up on. I would cut back on the cheese a bit. It's VERY moist so it was hard to tell if it was done. But I used a meat thermometer to check and then baked it for about 15 min more. Was still really moist and tasty.

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blgardner

Cooking Level: Intermediate

Living In: Ossian, Indiana, USA

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Reviewed: Jan. 6, 2009

So ridiculously good it is unbelievable. I've always turned away from meatloaf because of what I've tasted before it was dry, bland, odd tasting, or more often, a combination of all three. But this recipe, incredible. I used ground turkey and two fresh tomatoes I diced up (because that's what I had) in place of the ground beef and canned tomatoes. It came out moist and flavorful, but I didn't find the spices overpowering as some posters noted. My whole family loved this. Thanks!

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Amy F.

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

I made this last night and my husband went crazy for it!!! I did change one thing. I did not add the ketchup and it came out very moist. I think with the ketchup or any sauce it would be too soupy. I added just a touch of the cheese to the top and let it brown the last 10 min of cooking. My husband said he does not want any other meatloaf again :) Jo

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aeyla64

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Reviewed: Jan. 6, 2009

Wonderful recipe that my whole family loved. I was looking forward to the meatloaf sandwiches the following day but, my family whiped it out in one sitting and asked me to make it again the next night. Oh... I did substitute diced for crushed b/c thats what I had on hand and it still turned out amazing.

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Jan. 6, 2009

OMG! This recipe is awesome!! I tried it with 1 lb Italian Turkey sausage and 1 lb ground deer meat. Also added some chopped onion and celery as other reviewers suggested. This is definitely the best meatloaf and a wonderful way to use deer meat.

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ljc

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Reviewed: Jan. 5, 2009

This was really good. Not as fab as I thought it would and took much longer to cook than described. The only things I changed was that I added 1/2 a tube of Jimmy Dean Sausage and used fresh garlic and not garlic powder. It took One hour and 45 mins to cook! I had to drain the grease from the loaf 4 times.. very greasy. I didn't have any bread crumbs on had so I mashed up a cup of low fat saltines. My husband said it was the best meatloaf he had ever had! Maybe just a twist on the taste buds for me. I'm so used to making my moms basic recipe. Oh.. I forgot. I also added chopped onion and green pepper. What is a meatloaf without them! I will try it again. Thank you for a really good recipe.

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Carman

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Elgin, Illinois, USA

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Reviewed: Jan. 5, 2009

This meatloaf was very mushy inside! I cooked it for 65 minutes, thermometer said it was 170 degrees, but it was so mushy I stuck it back in the oven for another 12 minutes. Still way too mushy! Definately not the consistency i'm used to in a meatloaf. Anyway, flavor was okay, nothing great. Maybe it will taste better as leftovers tomorrow.

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Tammi

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Reviewed: Jan. 5, 2009

Tried this recipe today and it was delicious. I did as other reviewers had suggested and used Italian bread crumbs, and spagetti sauce instead of ketchup. I didn't have mozzarella on hand so I used parmesan. After 45 min. of cooking I removed the foil and painted the meatloaf with some of the spagetti sauce for the last 15 min. of cooking. My husband doesn't eat groung beef, he tried the meat loaf and guess what, He went back for seconds. This is a keeper.

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healthycooker

Cooking Level: Expert

Living In: Phenix City, Alabama, USA

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Reviewed: Jan. 5, 2009

WOW! This is a superb recipe! Have never eaten a meatloaf more enjoyable. Thank you!

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NanaMitzi

Cooking Level: Expert

Living In: Joplin, Missouri, USA

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Reviewed: Jan. 5, 2009

Based on other reviews and my personal instinct, I cut the spice amounts by more than half. Other than that, I followed the recipe. The flavor was fine, nothing amazing, but the consistency of the loaf really turned me off. Way too mushy and wet. Plus, the diced tomatoes made it look like there were bits of raw meat throughout. I'll try other meat loaf recipes rather than make this one again.

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RAUCKO

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Reviewed: Jan. 4, 2009

This was good meatloaf. I expect it to be even better tomorrow. I added a little Lawry's to the meat and used the drained juice from the tomatoes to make a tomato gravy. We liked it a lot.

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grace

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Reviewed: Jan. 4, 2009

You know me. I'm the woman whose meatloaf used to clear a room! The announcement of "Tonight's meatloaf night" always elicited the response of, "I have plans tonight." "I'm eating at my friends house!" "Meatloaf! AGAIN!" Tonight I made THIS meatloaf and they were begging me for more! "When are we having this again?" "Tomorrow?" This was absolutely the best meatloaf I've ever tasted! I also used spaghetti sauce instead of ketchup, Italian breadcrumbs and instead of garlic salt, I used minced garlic. I also didn't use the basil, or oregano since I used diced tomatoes with garlic, basil and oregano and my spaghetti sauce had garlic and onions in it. I did, however use the Italian seasoning and that was perfect! I also added Parmesan cheese, baked it for 1 hr and 20 minutes and the last 20 minutes of cooking time, I removed the foil and sprinkled some leftover moz cheese on the top. SUPREMO!!! And it didn't need onions, BTW. Just fine, moist and tasty without them. Thanks for this recipe! It's definately replacing to old, dry boring one I used to use!

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Dragonflyte

Cooking Level: Beginning

Home Town: Bloomsburg, Pennsylvania, USA

Living In: Montrose, Pennsylvania, USA

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Reviewed: Jan. 4, 2009

This was good but my version is better. I use tomato sauce with garlic because I thing it holds together better than with tomatoes. I use 3/4 the can and then add the rest on top of the meatloaf. For those that said it was missing something.....it is! ONIONS.....You can't have meatloaf without adding onions! Thus only 4 stars.

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TSMILLER20

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Reviewed: Jan. 4, 2009

I love this. I have used oatmeal instead of the bread crumbs and a pinch of red pepper flakes, ok more than a pinch because I like a kick to my food. I always get compliments from the family which doesn't happen often.

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sadie2

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Reviewed: Jan. 4, 2009

I no longer make the standard meatloaf, my husband and I prefer this one so much more! Its wonderful!

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MrsSgtL

Cooking Level: Expert

Living In: Red Wing, Minnesota, USA

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Reviewed: Jan. 4, 2009

This meatloaf recipe is great! The Italian style versus the American Meatloaf! I do tweak it one tiny bit. Instead of the diced tomato in the meatloaf, I use a can of tomato soup with about 1/2 cup of water and spoon over the meatloaf when it's about 3/4 done. It makes the most delicous gravy! When doing this, you need to form the loaf and cook it in a casserole dish that can accomodate the gravy around the loaf.

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Linda

Cooking Level: Expert

Living In: Westwood, Massachusetts, USA

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Reviewed: Dec. 13, 2008

One of my favorite meatloaf recipes.

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LIZK65

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 1, 2008

Fantastic! This is the best Meatloaf I have ever tasted and it was so easy to make! I did add onions to the mixture and i used seasoned tomatos. Everyone was very pleased.

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