Reviewed: Jan. 3, 2006

I followed some of the other reviewers suggestions and used shredded cheese. I also added a little more italian seasoning. I cut back on the sugar, and used a mix of bbq sauce and ketchup for the topping. Tasted great. My 15 year old daughter, who claims not to like meatloaf, liked it. It's always helpful to read the reviews for ideas! Thanks everyone :)

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Jeffrey

Cooking Level: Intermediate

Home Town: Mosinee, Wisconsin, USA

Living In: Zeeland, Michigan, USA

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Reviewed: Dec. 12, 2005

Until now, my husband despised meatloaf. With this recipe, I have converted him to a meatloaf lover. I made it for dinner, and he had it for breakfast and lunch the next day. I substituted breadcrumbs for the crackers, reduced the amount of sausage and brown sugar as other reviewers suggested, and doubled the amount of sauce I made. I put 1/2 the sauce on top of the recipe and simmered the rest to use as a dipping sauce. I also left off topping it with Parmesan. This recipe goes into the "make often" recipe file.

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ANNAJAM

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Palm City, Florida, USA

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Reviewed: Nov. 22, 2005

This recipe was awesome! I've shared it with friends, they've made it and we all agree that this recipe will replace our old ones. The only changed I'd recommend is to double the Italian seasoning, and if you like hot, use hot sausage, I used Jimmy Dean regular. Will make again, and again.

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recipefinder

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Reviewed: Nov. 20, 2005

This came out very moist despite not being covered in the oven, and the sauce was delectable. I threw out my old meatloaf recipe and replaced it with this one. A raving hit with the whole family and an absolute winner all around.

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May S.

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 9, 2005

I love this recipe! I took other members' advice to cut back on the sugar and I used 1 and 1/3 pounds of beef and 2/3 lb of sausage to cut down on the sausage taste just a bit. I also used onion powder rather than fresh onion. This meat loaf is very moist and flavorful. Thanks!

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Lillie Stahl

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Reviewed: Nov. 9, 2005

This meat loaf rocks! I did add bell peper and garlic but they turn out perfect. My friends all loved it , said it was the best they ever had.

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VEGASWILDFLOWER

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Reviewed: Nov. 7, 2005

These meatloafs were a hit with my family. I am giving it 4 stars because I modified the receipe. I added green peppers, I omitted the parmesan cheese on the top of the meatloaf and used shredded cheedar cheese at the last few minutes of baking. The big change I made was instead of ketchup, I used Open Pit barbecue sauce. Will definately make again.

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Christine B

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Reviewed: Oct. 26, 2005

This was very good. I gave it four stars because it was a little bland. I prefer things with extra spice and flavor. I will make it again.

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RaeLynne

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Reviewed: Sep. 27, 2005

This was edible. I used 1/2 lb. ground pork sausage like another rater suggested. It had a very unique taste. I think a pound would have been overwhelming. Although the texture was great, I gave it 3 stars because I didn’t care for the sweet ketchup taste and the parmesan cheese sprinkled top made it look UGLY. Next time I make this I’ll keep the sausage, add in some diced red peppers, and definitely omit the parmesan on top as well as the brown sugar, it was just too sweet. Thanks anyway.

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honeygraham

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Reviewed: Sep. 18, 2005

We loved these--especially the sauce. A few changes: I sauted the onions in olive oil before mixing in with the meat mixture, just enough to soften them up. Also, I used all lean beef. I put slices of bacon on top to add flavor and keep them moist. Great!

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TAMARABB

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 17, 2005

WOW! I loved this recipe! So easy and my daughter had a friend over and they are both picky eaters, they loved this recipe and ate it all up!! They loved having their own little meatloaf. My husband couldn't wait to eat it he said the house sure smelled wonderful! Of course he loved it too. Very yummy! This one is a keeper!

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L.M. Thorne

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Sep. 8, 2005

I made this today. It looks great and taste great. I followed other peoples advice and only used 1/4 of the brown sugar. I also used all ground beef instead of pork. You will not be disappointed with this recipe. Two thumbs up. Thanks.

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Mojo1258

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Reviewed: Aug. 27, 2005

Wonderful! My husband really enjoyed this meal! Thanks for such a great recipe!

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DEESWEET55

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Reviewed: Aug. 24, 2005

I hate meat loaf but this was excellent. My fiance has begged me to make it for two years now so I tried this one. Says it was better than his moms. On that note I had to try it. Excellent! Next time I will wait half way through cooking before I put cheese on top of each one.

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Chef Boyar Ha Ha

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Bedford, Texas, USA

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Reviewed: Aug. 23, 2005

Really really good!!! After reading some of the reviews I decided to also double the worchestershire sauce and saute the onions in butter and use half the brown sugar. My entire family agreed this was a superb meat loaf and I can't wait to make it again.

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BEVERLYLOVE

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Reviewed: Aug. 14, 2005

I have been looking for a different meat loaf recipe. When I saw all of the good reviews on this one, I thought I would give it a try. Instead of using garlic salt, I chopped up four cloves of garlic. I sauteed the onion in a teaspoon of butter adding the garlic at the end to soften the onion. I added about a 1/4 to 1/2 cup of ketchup, as well increasing the worcesterhire sauce to a tablespoon. Using a reggiano type of parmesan always adds a better flavor. Instead of the little loaves, I divided this recipe in half using one half for a 'bread loaf size' meat loaf (feeds three to four), with the other half made into meat balls for tomorrow's spaghetti sauce. I baked both at 325 for 45 minutes to an hour. Placing the meat balls in the sauce to sit over night in the refrigerator made this dish a delight to remember. Hope all of you enjoy this. This is one of the finest recipes for meat loaf I have tried. Hugs!

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CUTECAROLETX

Cooking Level: Intermediate

Home Town: Upper Saddle River, New Jersey, USA

Living In: Plano, Texas, USA

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Reviewed: Aug. 5, 2005

After 55 yrs of marriage and being able to only boil water and buy TV dinners I was forced into attempting to cook due my wife being laid up with a bad foot. This recipe looked interesting so I decided to try it. It was great. I did follow some suggestions from other reviews and reduce the brown sugar. I froze part of the servings for another good meal.

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Bob T

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Reviewed: Jul. 27, 2005

My husband and I loved this. I will make it again but will use half the brown sugar. The sauce was just a little too sweet for us, but the meatloaf was fabulous.

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TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

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Reviewed: Jul. 26, 2005

WONDERFUL!! I make this recipe all the time, but I substitute lean ground beef, or even turkey breast. I also found it too greasy otherwise. I also double the sauce recipe. One night I turned these into meatballs, using just the meatloaf portion of the recipe, with a few minor seasoning tweaks. I bake them in the oven, then pour over a jar of spaghetti sauce. What a wonderful, versatile recipe.

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LPEICHEL

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Reviewed: Jul. 15, 2005

I made this exactly as the recipe stated and it turned out well. Even my picky 4 year old son ate 3 bites of it! It is sweet (which is great for the kids), and it was certainly a nice change from the meatloaf I normally make.

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