Reviewed: Nov. 1, 2009

I've made this meatloaf many times and it is the best meatloaf ever! I follow the recipe as is and usually make mashed potatoes and green beans. My family loves it including toddler.

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brownie13

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Reviewed: Oct. 21, 2009

tasted amazing but it fell apart easily

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Squish

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Reviewed: Sep. 14, 2009

The best meatloaf recipe ever! After reading some of the other reviews, I made some minor changes. I added half a green pepper, finely chopped and along with the onion sauteed them adding 1 teaspoon of chopped garlic just before removing from the heat. I reduced the mustard to 1 teaspoon and replaced the bread with half a cup of oats. I don't like sweet glaze for my meatloaf so I just used ketchup and it turn out wonderful. The meatloaf was so moist and flavorful. Love it!

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angelgirl05

Home Town: Houston, Texas, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Apr. 15, 2009

I can't say enough about this recipe...my family loves it (even my 3 and 5 yr. olds). They think their Mommy is a great cook. Thanks Mary!!

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Pdgall

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

I love this! I have tried all different types of meatloaf recipes (made quite a few up myself) but this one is by far the best. The meatloaf is so moist and you can't overcook it, I have tried. I had it in for over 4 hours while I was making a run and lost track of time and it was even better.

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kessi46901

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Reviewed: Jan. 26, 2009

Great, almost like my Mom's

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Tampa Apprentice Cook

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Reviewed: Jan. 10, 2009

This was alright but nothing spectacular. I don't like the 2 hour cooking time on this though. Not sure whether I'll use this one again or not.

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MINNIE000

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 5, 2009

I made and served this meatloaf to the family and everyone raved about how delicious and tasty it was. One of the best meatloaves I've made. I usually make larger quantities and freeze 1/2 of the meals (where freezable)and found that there was too much bread called for and used only 3/4 of the bread when 'doubling' the recipe. Otherwise and easy and tasty hit.

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Chef98

Cooking Level: Professional

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Reviewed: Dec. 24, 2008

This was a very good meatloaf, but a little too sweet for me and my son. My husband loved it and said it was the best. I will definitely make this again, but will probably cut down the sugar and mustard.

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N8SMOM

Cooking Level: Expert

Living In: Huber Heights, Ohio, USA

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Reviewed: Dec. 18, 2008

WOW WOW WOW! This was sooo amazing and moist...I used Italian bread crumbs instead, and I minced some garlic and threw it in there...we had it for leftovers the next day too (Its only my boyfriend and I), he loved this he said it was the most amazing meatloaf he ever had. Haha I recommend this recipe to everyone! Make it! You wont be disappointed!

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Azra

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Dec. 18, 2008

Good recipe. I tried cooking potatoes in pan as someone else had suggested and I didn't notice any better flavor to them. I will definetly make this meatloaf again but increase the amount of glaze. It just barely covers the meatloaf and is really yummy. Reminds me of a good cocktail meatball.

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Trisha

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

Thanks Mary! This meatloaf was awesome. I substituted the bread for oats and maybe next time just use 1 tbsp. of mustard in the loaf not two. To make it kid friendly for my house, might leave out the onions next time. Overall, very tasty!

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Stephanie

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Reviewed: Nov. 30, 2008

I finally found a meatloaf recipe that's a keeper!!! I have been looking for the perfect meatloaf recipe for years and this is it. So flavorful and yet so simple.

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Erin

Cooking Level: Expert

Living In: Webster City, Iowa, USA

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Reviewed: Nov. 4, 2008

Wonderful! Moist, good flavor, great topping. I cooked it on a rack instead of in a loaf pan, and used whole grain bread. I'm glad I have leftovers for sandwiches :)

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Fossa

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Reviewed: Oct. 6, 2008

although my family didnt like this too much I thought it was very good

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jess lynne

Cooking Level: Expert

Home Town: Orwigsburg, Pennsylvania, USA

Living In: Pottsville, Pennsylvania, USA

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Reviewed: Oct. 3, 2008

LOVE UT!!!!

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Just Norma

Cooking Level: Beginning

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Reviewed: Oct. 1, 2008

Wow, this turned out great! I made the recipe a

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lissa3967

Cooking Level: Intermediate

Home Town: Placentia, California, USA

Living In: Arlington, Texas, USA

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Reviewed: Sep. 17, 2008

If you like a little extra sweetness, use a combination of ground beef and ground maple sausage and honey mustard instead of just yellow mustard. Like some other reviewers, I didn't need to leave it in the oven for two hours.

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Lily

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Reviewed: Jul. 14, 2008

This was great meatloaf and will make great leftover sandwhiches. Next time I'll cut back on the brown sugar for the top and chop up the bread a little bit more fine, but other than that it was GREAT!

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mypini

Cooking Level: Intermediate

Home Town: Eagle Lake, Florida, USA

Living In: Phelan, California, USA

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Reviewed: Jul. 11, 2008

I am making this for dinner tonight! I used all ingredients except for the milk and I also added some green pepper, garlic and parmesan cheese. I fried a bit in a skillet to try it (this is way different than my recipe) and it was fantastic! (even without the topping) I will update after dinner!

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