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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loveerin4

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Reviewed: Oct. 15, 2008

I've been making this for the last year and a half at least. It's a family favorite! I ALWAYS double the recipe. I sub 1/3 of the beef for sweet italian sausage (casings removed and just mixed in). Once in the loaf pan I cover it with a thin layer of ketchup and a layer of provalone slices or italian blend shredded cheese. I baked it loosely covered with alunimum foil for 50 mins, remove the foil and continue baking for another 15 mins or so. We LOVE this recipe!

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JDena

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Oct. 14, 2008

This took no time at all to make, and its incredibly delicious!! I like that its a little different spin to the traditional meatloaf. My whole family eats this like there's no tomorrow!!

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Dorsey

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Reviewed: Oct. 13, 2008

This turned out on the mushy side. I sliced up the meatloaf and turned them mushy side up under the broiler to get them browned. Next time I'm going to leave out the diced tomatoes and bake them into smaller loaves or muffins. I also added 1/4 cup sauteed onions to the meat mix.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 7, 2008

This meatloaf was way toooo mushy. I even took the grease out of the pan as it was cooking as one reviewer suggested. I think if you don't add the canned tomatoes, it could be much better. Not what I was looking for at all in a meatloaf dish.

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sally

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Reviewed: Sep. 30, 2008

The best meatloaf I ever ate, and I forgot to add the mozzarella!

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Jezebelina

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

We loved this meatloaf...be sure to use the least fat percent ground beef, but it was excellent!

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Allison

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Reviewed: Jun. 18, 2008

My boyfiend liked it but I just didn't care for it. Dont get me wrong, there was nothing wrong with the meatloaf, it just wasn't a wow for me.

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TAMMYT82

Home Town: Shawville, Quebec, Canada

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Reviewed: Jun. 13, 2008

Found this to be a good meatloaf, stayed moist, made great sandwiches the next day. Will probably make this one again.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 25, 2008

Didn't really like the flavor of this--definitely not the best meatloaf I have made--will not make it again.

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Bellahay

Cooking Level: Expert

Living In: Lufkin, Texas, USA

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Reviewed: May 19, 2008

I used diced tomatoes w/garlic and onion, italian bread crumbs, chopped garlic instead of garlic salt and pasta sauce. My husband loved it...better than the standard that I usually make. I didn't use a meatloaf pan, but a regular stoneware baking dish and drained it a few times during cooking. Will definitely make it again - it was good and easy!

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tonya2325

Cooking Level: Intermediate

Living In: Northborough, Massachusetts, USA

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Reviewed: May 12, 2008

This meatloaf was delicious- the best I've ever had! Along with others who left comments, I made some adjustments. I used italian-style bread crumbs, canned tomatoes with garlic & onion, chunky pasta sauce instead of ketchup and added 1tsp dried parsley and a pinch of crushed black pepper. In addition, for the last 10 minutes of bake time I spread some pasta sauce atop the meatloaf and sprinkled it with grated parmesean. Served with garlic-parmesean mashed redskins and green beans. Buon appetito!

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MYZ313

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: May 5, 2008

I tried it to see if it'd be an improvement over a traditional meatloaf, but when I tasted it, I thought there were too many flavors and the great taste of meatloaf was lost.

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Alanna

Cooking Level: Expert

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Reviewed: Mar. 30, 2008

This surprised me, it turned out so moist and tasty. Frankly I've tried lots of meatloaf recipes and they usually don't impress me that much, but I keep trying. This is one I will make again. The only thing I did differently than the printed recipe was to use the Italian-style bread crumbs.

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KevinVA

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2008

Had to use the 4 serving recipe to make it with 1lb of ground beef. It was a change from the usual meat loaf and very tasty. I will definitely make this one again!

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WYLISHA

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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Reviewed: Mar. 23, 2008

Great recipe! I made it with deer burger and it came out perfect. I didn't have to drain any fat or grease off of it. I think using lean meat, like deer is part of why it came out so well. Love the Italian twist to meat loaf!

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ajpense

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Reviewed: Mar. 13, 2008

Very, very good. I used some jarred marinara sauce instead of ketchup and diced tomatoes. Very moist and had a nice tang. I sauteed some onions and garlic and added that too.

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NYblondie

Cooking Level: Beginning

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Reviewed: Feb. 11, 2008

I normally make the brown sugar meatloaf but was in the mood for Itallian and tried this. Very moist and one of my family members said it was the best meatloaf he ever had. I also poured some tomato sauce on top and the last 20 minutes of baking topped with more shredded mozzarella cheese and fresh basil.

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