Reviewed: May 10, 2009

Very nice. I did shred some carrots and broccoli stems into the mixture, but otherwise followed the recipe exactly and finally figured out why people at something as odd-looking (IMHO) as meatloaf -- it's good!

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PEANUTPUTTER

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: May 4, 2009

I used this as a base recipe, wrapped my meatloaf around two string cheese (cheddar) sticks that I'd frozen, brushed a layer of ketchup over top and laid several thick sliced applewood smoked bacon on top. The best meatloaf you'll EVER eat!

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Sheily

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 25, 2009

I must admit, I was a bit skeptical because of the amount of ingredients used. This meatloaf was fantastic!! You must use the panko crumbs. I also added a small amount of fresh onion and one clove of garlic instead of the powder. I also added "Sylvia's Hot Sizzlin' Spice" (about a 1/2 tsp.) for a little extra "zip". The consistency was perfect. Not only is this recipe a keeper, I made another batch and made hamburgers out of it. The recipe made 6 good sized burgers. Wrap and freeze!!! Thanks Jackie.

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RoseAnn

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Reviewed: Apr. 21, 2009

My husband was pretty unsure about this recipe, but both of us were very pleased with out it turned out. I've made this several times, my husband requests it almost weekly now. I've been adding minced celery, green and red peppers, onion and garlic. Depending on how many veggies I make, I add one more egg and more bread crumbs. This is definitely one of our family favorites.

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Wendy

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 13, 2009

This was my first attempt at making meatloaf. I was making it for 2 and scaled down the recipe. Instead of a loaf I made them in single deep ramekins. I made it for my boyfriend. We both thought it was awesome. I used fresh onion and added some fresh chopped basil for some spice.

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 3, 2009

I think this would be pretty good meatloaf, if I had not changed the recipe. I got away from the original recipe and used 1/3 ketchup, 1/3 Cattlemens Classic BBQ and 1/3 Worchestershire Sauce. I also used Italian bread crumbs. The texture was good, but I think the taste was a little too spicy and overpowering. I think next time I would just stick to the catsup and regular bread crumbs.

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Le Artiste

Cooking Level: Intermediate

Living In: Winkelman, Arizona, USA

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Reviewed: Mar. 31, 2009

I give this a 4 star, because I had to change it a bit. It only called for 1 pound of meatloaf, but I used 2 lbs and it turned out perfect. I had to use regular bread crumbs, because that is what I had. I followed someone's advice buy using half ketchup and half W. sauce.

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Rena

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Reviewed: Mar. 23, 2009

My husband loves meatloaf. After making this last night he told me to stop the decade-long search for the right recipe because I have finally found it! I used bbq sauce instead of ketchup and made my own breadcrumbs (2 slices of bread in the food processor = 1 cup of crumbs). I can't vouch for how greasy this dish would be if cooked the traditional way because I elevate my meatloaf on a rack in the baking pan so the fat drips off. Sometimes drier recipes can tend to be very dry doing this, but this one was not. A note: if you try this method, make sure to use at least 90/10 ground beef, as lower fat varieties will be too dry.

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MamaK

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

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Reviewed: Mar. 10, 2009

I have always attempted to recreate my mom's meatloaf with little success. It was either too mushy or too dry. This recipe is the closest match to my mom's. It was perfectly moist. I did however make some alterations for personal preference. I used minced onion and garlic in place of the powders and eliminated the salt. I also added 1/2 tsp. of worchestershire and 6-7 dashes of tobasco for some extra kick (the two ingredients mom always used). This recipe is a great base recipe for your own interpretation.

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kb1

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Reviewed: Mar. 10, 2009

I am not a lover of meatloaf but this recipe was wonderful. I think the panko breadcrumbs made a world of difference. This was a light and flavorful recipe which I will make again and again. To me most meatloaf tastes like hamburger, boring, boring, boring, but not this. I did add some fresh garlic and onion, otherwise I followed the recipe exactly. Thanks for sharing Jackie!

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SOLOMONAJ

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Mar. 9, 2009

Panko really is the best. I "discovered" it last year and haven't looked back. You shouldn't either. Just compare the ingredients between panko and standard bread crumbs. Blech! This meatloaf turned out delicious. Did add bbq sauce, onion, and celery. Also used fresh garlic. Yummy!

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Julie

Cooking Level: Intermediate

Living In: Owosso, Michigan, USA

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Reviewed: Mar. 5, 2009

I used italian breadcrumbs instead of the japanese ones, added 1/4 tsp of worstershire sauce, and about 1/4 cup of BBQ sauce and it turned out great...My family loved it!

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Monkeybutter

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Reviewed: Feb. 8, 2009

Very good recipe!!!!

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Diane Marie

Cooking Level: Intermediate

Home Town: Aston, Pennsylvania, USA

Living In: Winter Haven, Florida, USA

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Reviewed: Feb. 5, 2009

really easy! made it last night and was delicious. i added chopped onion, and instead of all ketchup, i made it kind of a burger meatloaf and did 2 parts ketchup, a little mustard and 1 part mayo. also added worschester sauce. yummy!!

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rocki

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Reviewed: Feb. 3, 2009

I used half the amount of seasonings suggested and it was still a little to much. I think next time I will reduce it a little more but I WILL use this recipe again!

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EDever

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Reviewed: Jan. 28, 2009

I put some chipotle sauce instead of the ketchup and it was fantastic. A great recipe to play with.

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LDUMMANN

Cooking Level: Expert

Home Town: Stillwater, Minnesota, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 24, 2008

This was one of the best meatloaf recipes I've tried. The panko is a great improvement over bread crumbs, giving the meatloaf a lighter texture. I cut back a little on the garlic powder as I thought a full tablespoon would be overpowering, but now I don't think it was necessary.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: Dec. 19, 2008

An easy quick prep tasty meatloaf- it was a wet prep so I was worried when molding it into its loaf, but it worked out great. My husbands only complaint was that there weren't any onion chuncks (since the recipe doesn't call for it) so maybe next time I'll add that! Yum

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stemple

Cooking Level: Intermediate

Home Town: North Vancouver, British Columbia, Canada

Living In: Kirkland, Washington, USA

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Reviewed: Dec. 8, 2008

No complaints in my household! My 8 yr old even loved it! I did follow the advice of others and used a bit more Panko than called for and did half and half the ketchup with some sweet vidalia onion bbq sauce! Also, I added some chopped onion to the mixture and italian spices. It was fantastic! A new family favorite!

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Sharon

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Dec. 2, 2008

This was a nice meal. The texture was great, it held together and didn't fall apart and wasn't mealy or bready. I was a little apprehensive using all that garlic and onion powder 1 T each seemed like a lot, so I used about 2 tsp of each instead. Next time, I will use the full amount. I did add another 1/4 ketchup. Overall, a nice meatloaf, basic and simple, and nothing for picky eaters to complain about either! Great for kids, maybe a bit bland for grown up tastes. Thanks.

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