Reviewed: May 22, 2012

I used homemade marinara in this recipe and Stove Top Savory Herb stuffing. I chose to make one big loaf out of this recipe in my Perfect Meatloaf pan. My meat loaf was done in an hour-twenty minutes. I served this with extra marinara on the side. My family LOVED this meat loaf--my husband ate what everyone else did not. NO leftovers. He did suggest that I add a half pound of ground pork next time and then it would be the "perfect" meat loaf for meat loaf sandwiches. As is, no complaints here.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 13, 2011

I didn't make the as "make-ahead" meat loaves. I baked and ate them the same day I made them. The kids really liked these, but my husband and I were on the fence. They were a little on the dry side and a little too much like a huge meatball, instead of a moist meatloaf. I actually think that making these into small meatballs and cooking them in a slow cooker in the sauce would be a better idea.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Apr. 22, 2011

Meh. These were "allright." Neither my hubs or I were all that impressed (sorry!). Surprisingly, I felt these were terribly bland. My hubs' complaint was twofold - too much green pepper and more than one serving per loaf (this recipe yielded 6 mini loaves, but each one was at LEAST two servings worth). I think scaling this down a bit and omitting the bell pepper would have worked much better for us. A lb. of ground beef will EASILY yield 4 larger loaves or 6-8 smaller (single serving) ones. With sides, there was just too much food for two people to eat! NOTE: If you have string cheese on hand, use it (it works great!). Cut each stick in half. You'll only need 3 sticks total(assuming you follow this recipe exact). If you make 4 loaves, use 2 sticks or if you make smaller loaves, just cut each into thirds. Served with mashed potatoes, green beans and garlic butter crescents, this was "OK" meal. Thanks anyways, Campbells! :-)

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Reviewer:

Chef Mickey (aka Mickey)

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Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Mar. 23, 2011

This is a wonderful meatloaf recipe. My entire family enjoyed it, even my daughter who doesn't like meatloaf. Will definately make again.

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Reviewer:

SUSANSHEPPARD

Reviewed: Mar. 22, 2011

I actually messed up and left the sauce out of the meat mixture. Since I had already formed the "meatloaves", I just poured the sauce over the top of them. DELICIOUS! Served with pasta.

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Reviewer:

nicolecaroline1023

Cooking Level: Intermediate

Reviewed: Feb. 25, 2011

OH MY GOODNESS! This was delicious! My two year old son & husband gobbled this right up! :)

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Reviewer:

jodimelancholy

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Largo, Florida, USA

Reviewed: Aug. 4, 2010

We made these into meatballs. Good tasting and easy...nothing spectacular.

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Reviewer:

PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Jul. 12, 2010

This turned out to be a hit. It's a wonderful recipe for little ones who can be picky eaters, and you can modify the recipe to sneak some veggies in for them. My husband also called this the best meatloaf he's ever had...and he's a tough customer. I did make some important changes: I used a whole container of tomato sauce, rather than just 2/3 - to make it extra moist. I also used 1 extra egg. For more flavor kick and nutrition, I added chopped brocolli, and a1/2 cup of chopped garlic, as well as minced garlic. Also great served with some hot sauce for the grown ups.

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