Reviewed: Feb. 23, 2007

Didnt really care for this one. I think I will stick with my traditional meatloaf.

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AmiB

Cooking Level: Beginning

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Reviewed: Feb. 19, 2007

We made this last night and it was great. The only thing I did differently was I added the spices to the meat and let it marinate in the fridge for a few hours. I also added some Italian sausage. I forgot to add the ketchup but it still came out good. Very greasey I had to drain the grease halfway though. Next time I will try placing bread at the the bottom of the pan to soak of the grease.

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Camille

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Camp Pendleton, California, USA

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Reviewed: Jan. 23, 2007

This was so delicious! My husband & boys thought it was my best meatloaf EVER! I did not have mozzarella but I had some pesto jack. This would make yummy meatballs also. I made angel hair pasta with the sauce from the Shrimp Lemon Pepper Linguine recipe (sans shrimp)and Ceasar salad. Yummy!

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imjammin

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

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Reviewed: Jan. 20, 2007

WOW! This is the best meatloaf I have ever tasted by a long shot. It is so full of flavor. I did make some substitutions... used 1 lb of ground sirloin and 1/2 lb of ground italian sausage instead of 1.5 lb of ground beef; used quick-cooking oats instead of breadcrumbs; used 12 oz of tomato paste and 2-3 oz of tomato sauce instead of the canned tomatoes. It turned out fantastic - this is the new standard by which my family will judge meatloaf. My daughter, who "hates meat" even liked it.

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Paul & Megan

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Jan. 12, 2007

Very tasty, very savory. Because it's so moist I suggest baking the loaf uncovered for about 5-10 minutes at the end if you want it a little drier and crispier around the edges. I have also made mini meatloaves using a muffin tin and they turned out great.

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Suavehouse113

Cooking Level: Beginning

Living In: Perth, Western Australia, Australia

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Reviewed: Jan. 8, 2007

My picky husband and toddler both LOVED it. Will definately be making it again. Thanks!

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KASSIECATT

Cooking Level: Beginning

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 14, 2006

Hubby absolutely loved it. I thought it was decent... which is a really good compliment considering I despise meatloaf. The italian flavorings gave it a very nice twist.

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paintedbison

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Reviewed: Dec. 2, 2006

This was really good. I'm not a huge meatloaf fan, but tried it for something different. It was great!

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WAHNSDLR

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Versailles, Kentucky, USA

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Reviewed: Nov. 28, 2006

My husband and I hate Meatloaf, but this one is GREAT! He is always wanting me to make it.

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Julie

Cooking Level: Expert

Living In: Justin, Texas, USA

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Reviewed: Nov. 22, 2006

What a nice twist on mealoaf. The only thing I changed slightly was to use petite diced tomatoes. The next time I make this recipe it will be for spaghetti and meatballs.

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cathy a.

Cooking Level: Intermediate

Home Town: Hartford, Connecticut, USA

Living In: Mount Tabor, Vermont, USA

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Reviewed: Nov. 9, 2006

Yummy!! I only had half of the mozzerela it calls for so I added some grated parmesan to it. It was a hit for my family. My husband doesn't like meatloaf and he even said it was good.

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VANDALEAH

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Reviewed: Nov. 4, 2006

We absolutely loved this meatloaf! I did alter it somewhat. I added a little extra ketchup. I used the Italian style diced tomatoes so I decreased the Italian seasoning to 1/2 teaspoon. I used 2 tsp. minced garlic instead of the garlic salt. And since I bought a 2 cup package of cheese I used it all. I cook for two picky eaters and they were quick to clean this up and go for seconds. Thanks for the awesome recipe!

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PLAKFYTER

Cooking Level: Expert

Home Town: Rushville, Illinois, USA

Living In: Jacksonville, Illinois, USA

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Reviewed: Oct. 26, 2006

My husband and I are not fans of meatloaf, but this was delicious and easy! Tasted more like italian meatballs than a meatloaf. I reserved a bit of the cheese and tomatoes to put on top and used juice from tomatoes instead of ketchup.

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ugagirl

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Reviewed: Oct. 26, 2006

Pretty good! I used italian sausage and ground turkey. Def take the suggestion of only using one egg, especially if you're lo-carbing it and omitting the bread. Very tasty and actually was even better reheated in the oven after sitting in the fridge for a few days.

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yippee5

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Reviewed: Oct. 25, 2006

This is a great recipe - tastes like a meatball! Even my picky girls ate it and liked it very much. Used Italian seasoned bread crumbs, Italian seasoned diced tomatoes and chopped them finer, and cooked for 1 hour at 375. Drained the fat 1/2 way through. Delicious!

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cookin'goodstuff

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Reviewed: Oct. 19, 2006

This meatloaf was good, a solid "4". I read some of the comments so was aware it may end up very moist but still used 2 eggs as I figured they'd help bind it together, and I drained the tomatoes thoroughly. Also, didn't have any italian seasoning around so just used extra oregano and basil, and had garlic breadcrumbs so left out the garlic salt. I put it in the oven covered for an hour, but then drained it, and put it back in the oven uncovered for another 10 minutes and it got nice and brown on top. Was probably still a little underdone but we were too hungry at that point to wait any longer! Served with baked potates, it was a nice meal for a rainy night.

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deeny

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 15, 2006

I followed the exact recipe and this was delicious!

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ABBYandTHERESASMOMMY

Cooking Level: Expert

Living In: Sauquoit, New York, USA

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Reviewed: Oct. 4, 2006

I followed some of the other reviews and only used one egg. I also added 3 - 4 T of dried chopped onions and used Italian style diced tomatoes. I cooked for 1 hr 15 minutes at 375. My family liked it and said it was a 'keeper'.

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COESTAR

Cooking Level: Intermediate

Home Town: Ridley Park, Pennsylvania, USA

Living In: Kennett Square, Pennsylvania, USA

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Reviewed: Sep. 26, 2006

We gave this a try and it just didn't work for us. Perhaps I did something wrong, but it seemed very bland. I may try again but with more spice.

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Cookin4six

Cooking Level: Intermediate

Home Town: Whittier, California, USA

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Reviewed: Sep. 5, 2006

This is really delicious meatloaf! It was really moist and tasty. The loaf was not mushy at all, as indicated in the other reviews. If you use the exact ingredients and cook for the appropriate amount of time, then it has a perfect texture. We will definitely make this again.

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