Reviewed: Apr. 9, 2007

This was a good recipe. My wife and kids love it. I like the brown sugar mixture. Very easy to make

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Deborum

Cooking Level: Beginning

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 4, 2007

Magnificent! I did not have brown sugar so I substituted turbinado sugar and molasses. Over all it was just fantastic.

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WoodlandWillie

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Reviewed: Mar. 22, 2007

Yum! A hit! The only changes I made were splitting the ketchup/sugar mixture in half to put on top and bottom (as suggested) AND I used oatmeal instead of saltines. Will make again!

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Nikki Zern

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Reviewed: Feb. 25, 2007

excellent! Ok, I'm not a major meatloaf person, but this was so good! My husband asked me what I had on top of the meatloaf and he said that made it. I didn't have regular mustard, just a dijorn, but I think it came out pretty good. Guess next time I'll have to try it with the regular mustard to see if there is a difference.

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rebecca

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Reviewed: Jan. 11, 2007

Best meatloaf ever! We loved it! I made a bit extra of the glaze because I did what a previous reviewer suggested and placed potatoes around it. Everything came out delicious! I highly recommend!

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crystalpartier

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Reviewed: Dec. 4, 2006

This was EXCELLENT. I don't even like meatloaf and I loved this. My huband ate it up....2 big helpings. I didn't cook it for 2 hours, I have a VERY hot oven, so I only cooked it for a little over an hour. If I had gone 2 hours, it would have been dry. I also waited 30 minutes, then put the glaze on, to reduce burning. I used Splenda brown sugar blend to reduce calories, and it was great. Highly recommend this one.

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alexsmom

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 1, 2006

The only thing I dislike was that the glaze on the top was burning and I had to take it out 30 mins early and next time I should cut the bread into smaller cubes. But other then that it was really good just need to fix some small things but this recipe I will try again.

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Diana

Cooking Level: Expert

Home Town: Tigard, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Oct. 24, 2006

My husband loved this! Best meatloaf that I have made by far. I substituted 1/2 c of oatmeal instead of bread crumbs and it turned out great.

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TLM

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Reviewed: Oct. 19, 2006

Awesome meatloaf!! I am not really a meatloaf fan, but I made it for my fiance and he LOVED it!! He said it was the best meatloaf he has ever had AND he didnt even use ketchup, and my fiance Looooooves Ketchup on everything especially meatloaf, but not on this kind....Thank you so much!! Yummy YUm!!

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Tami

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Reviewed: Oct. 8, 2006

I thought this recipe was excellent, very moist and full of flavor,I especially liked the topping of brown sugar,ketchup and mustard,a real keeper......

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Bill88

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Reviewed: Sep. 26, 2006

My father-in-law has turned 92 he says its the best meatloaf he has ever tasted. My husband and I both loved it too. Just used oats in place of the bread. Thank you for the brown sugar idea. I think thats the kicker!!!!!!

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Debbie L

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Reviewed: Sep. 21, 2006

This was soooo tasty. I really liked the glaze on top. I would reduce a bit of the onions to make the meatloaf more kid friendly. A definite addition to my recipe box.

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Christine O.

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Reviewed: Sep. 20, 2006

Sooo good! I used the store packaged meatloaf mixture (equal parts ground beef, veal, and pork) instead of all ground beef. For everything else I followed the recipe exactly. The 2 hour baking time threw me at first (since every other recipe I've ever used has been 1 hour) but it was perfect. It came out moist and delish instead of the charred meatbrick I'd been imagining. It does have a slightly orange-ish color (from the mustard/ketchup), which I suppose could be somewhat disconcerting for people.

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Julia

Cooking Level: Expert

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Reviewed: Sep. 12, 2006

This recipe works great converted into hamburgers and smothered in the original glaze.

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secret

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Reviewed: Aug. 15, 2006

I used some ground chicken in my meatloaf, combined with very lean ground sirloin. I made it all up doubling the recipe, divided in thirds, stored two in the freezer for an easy dinner down the road, and cooked one up. Family really raved about it. Baked potatoes right along side. Served with some fruit, too. Will make this again and again, since it's a no-brainer. Delicious topping!

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catholic soup queen

Cooking Level: Expert

Home Town: Palos Verdes Peninsula, California, USA

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Reviewed: Aug. 12, 2006

The best meatloaf recipe so far! THANK YOU MARY! It was moist, savory, mildly sweet and slightly tangy. This recipe is a keeper.

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Cheryl

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Reviewed: Jul. 12, 2006

This is the best meatloaf ever! My children love it. It stays together so well that I put it in a large roasting pan and cook quartered potatos around it.The potatos cook in the sauces that run from the meatloaf. DELICIOUS!! Thanks Mary!

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Brenjh77

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Reviewed: Apr. 3, 2006

I absolutely love this meatloaf. It is by far the best I have ever had. I don't think the glaze needs to be doubled it was just enough for me and I LOVE it and so did everyone else.

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FeLiCiA

Cooking Level: Intermediate

Home Town: Lakeland, Florida, USA

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Reviewed: Oct. 14, 2005

GREAT RECIPE I ADDED MUSHROOMS,USED SIX SLICES OF POTATO BREAD, ONE LARGE GREEN PEPPER, AND 1/4 TSP OF WORCESTERSHIRE SAUCE, DOUBLE THE SAUCE THE FAMILY LOVES IT...

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