Reviewed: Aug. 27, 2009

I used this recipe as a starting point for my meatloaf. I love the meatloaf they serve at BJ's Brewery so I altered this to resemble it. I use half angus hamburger meat, and half plain ground pork. I saute the onion and garlic, but add finely chopped red and green bell pepper, celery and carrot to it as well. I also substitute the breadcrumbs with panko breading (italian seasoned if you can find it). I also throw in a heaping handful of finely grated parmesian cheese to the mix. I add a little garlic powder, salt, pepper, and oregeno to the mix too. All of these make an amazing flavored meatloaf.

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stephanierj83

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Reviewed: Aug. 6, 2009

This was a great recipe. It was very moist. I did not fix the tomatoe with sugar sauce. Instead, I added some tomatillo sauce, and it was absolutely wonderful! Thanks for sharing it!

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Sandra

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Reviewed: Jan. 28, 2008

-minus the sauce on top my non-eating meatloaf daughter had 2 helpings and said it was delicious *I will definitely be making this again*

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Joanne

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Reviewed: Nov. 13, 2007

This was the best meatloaf I've ever had!! My whole family devoured it, including the kids (and my kids are the super picky kind) !!! My alterations: I added one grated zuccini; and I shredded my carrot & zuccini VERY finely (so the kids wouldn't notice). You never knew they were in there! Also, I omited the parsley, added S&P, added onion powder, and added an extra 1/2 cup tomato sauce (1 cup total) to the loaf. That was an "oops", but it all came out so good I wouldn't change a thing. It took 45 minutes exactly to cook. Sauce: I added onion powder & S&P. My husband and I had seconds, and we RARELY do that!!!

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Gretchen

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Reviewed: Jul. 18, 2007

I tried cutting the recipe in half, since there are just 2 of us, and, as a result, it ended up being way too soggy. (I think I needed more bread crumbs.) Also, it took much longer to bake. I wasn't crazy about the flavor - I think it needs more garlic, or maybe some Italian seasoning. My husband, who's not crazy about spices, liked it though.

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Beth B.

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Jan. 15, 2007

The meatloaf is so juicy and garlicy! I think next time I'll put brown sugar instead of granulated in the topping mix.

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Mar. 1, 2006

Excellent ! A keeper ! Great also as a leftover dish mixed in with pasta.

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karenlee

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Dalworthington Gardens, Texas, USA

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Reviewed: Feb. 27, 2006

Excellent recipe! It's easy to prepare and it's very tasty! My family, especially my children simply love it!!

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Kris

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Reviewed: Jan. 23, 2006

Let me preface this by saying that I am by no means a meatloaf connoisseur and that this was my first attempt at a meatloaf. I did like this, but I have had others that I have liked better. I feel like it could've had a little more flavor. The ones that I've had in the past have used sliced and crumbled bread instead of bread crumbs, and I'm leaning toward that style a little more right now.

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RuthieBaby

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Reviewed: Jan. 22, 2006

a really good meatloaf - cant quite figure out why it is Italian - but a Hit in my home.

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Michael

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Italy, Texas, USA

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Reviewed: Jan. 10, 2006

Very moist & delicious meatloaf. The carrot was a bit different, but was very good! I put Italian style breadcrumbs instead of fresh & it tasted great!

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Jennifer S.

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Tonganoxie, Kansas, USA

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Reviewed: Jan. 7, 2006

I don't know why this got such good reviews.I've made other meatloaf recipes and this one wasn't any better really.It's edible but I sure wouldn't make a special trip to the store to make this.

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WHATAYAWANT

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 3, 2006

This was great and easy recipe. Highly recomended.

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Lissy Kathiria

Cooking Level: Intermediate

Home Town: La Romana, La Romana, Dominican Republic

Living In: Miami, Florida, USA

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Reviewed: Dec. 31, 2005

Great all american meatloaf with an italian flavor, the kids liked it!

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Alvina

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Reviewed: Dec. 29, 2005

My family and I loved this. Meatloaf is so versatile that you can pretty much add anything and it will turn out. I tweaked this recipe just a little with what I had available in the cupboards and it turned out great, very moist and with a ton of flavor. I used 1.17lbs (just happened to be what was in the ground beef package I choose) instead of the full 2 lbs and mine was done in 35 minutes. We loved it!

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Kiley

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Reviewed: Oct. 16, 2005

This meal was a huge hit with my family. They loved how much flavor it had, and how it was not too dry like most meatloaves.

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B. J.

Cooking Level: Beginning

Living In: Renton, Washington, USA

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Reviewed: Aug. 20, 2005

We didn't use as much bread as this recipe calls for but the dish was quite tasty - even my 13 year old daughter thought it was the best meatloaf she'd ever had.

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VanessaW

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Reviewed: Jun. 14, 2004

Nice and moist, but . . . there's no salt or pepper in the recipe. I divided the recipe and put salt and pepper in one half and none in the other. The unsalted loaf was insipid at best - little to no flavor at all.

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GMD3

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Reviewed: Apr. 27, 2004

Thanks for the recipe! I was on a mission to find a meatloaf recipe with almost exactly these ingredients - so happy the search is over and I have this one forever in my collection. I change carrots for diced green pepper and leave out the parsley, final dish cooked absolutely perfect all the way through, flavor was enhanced by tomato garlic gravy - yum yum! This was my 1st of what will be many Italian meatloaves! Thanks again!

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