Meatloaf California Recipe

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Most Helpful Positive Review

Jan 19, 2006

too much pepper? are you crazy?? this is the best meatloaf!! quite tasty. the only change I made is that I reduced the brown sugar to 2 Tablespoons instead of 1/4 cup- the first time I did made it exactly and found it a bit too sweet, last night I made it again but with the reduced amount of brown sugar- and it was perfect! I want to thank you for sharing this recipe!! it is the now the meatloaf by which all other meatloafs will be measured.

—mikita

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Most Helpful Critical Review

Feb 01, 2006

Sorry. Have to disagree with a lot of reviewers. This was overspiced and way too sweet for us. We live in Tex Mex country and love our spice, but this entire blend of dried herbs thrown in was too overpowering. We will stick with our tried and true recipe that is more tomato and onion based.

—PODGER1

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48 Ratings

Feb 18, 2007

Well... I ended up making this meatloaf at the last minute and changed quite a bit due to what I had in my kitchen and It was still a hit!!! First off, I doubled the recipe because I had 2.lbs of ground beef, I didn't have any bell pepper or celery, Here are my Substitutions: ~2 eggs for eggbeaters ~1/4 cup soy sauce for 1/4 worcestershire ~Dried basil/parsley/oregano/ for meatload seasoning mix ~garlic powder for garlic salt ADDED: ~1 beef boullion cube 1tbsp of liquid smoke to loaf. For sauce: I also reduced the brown sugar to 2tbsp I also doubled the sauce and glazed twice while baking and was perfect. Because it was a 2.lb loaf I baked at 375 for 1hr 15-30min. It turned out very good and didn't fall apart. I want to try this next time with ground turkey...Yummy!!!

—GmniDrm

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Feb 22, 2008

Edible. Might have given this 3 stars on taste and texture as it was spicy and moist but the presentation was unimpressive - looked like baked dog food and the recipe required a whole lot more prep than the finished product warranted.

—serenada

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Jul 09, 2009

it was good but very spicy and the taste of all those dried herbs was overpowering. I won't make it again this way.

—Alina

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Jun 15, 2010

Made the meatloaf itself, but without the glaze on top. (Served it with tomato gravy instead) Needed another egg to hold it together better, but had a fabulous flavor that my entire family enjoyed. Will make this again.

—radiogal

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Oct 30, 2008

Mmmmm, I just finished off the leftovers for lunch. Very good, even my picky daughter liked it. I thought my son would love it but he was upset by the veggies showing so I will chop them smaller in the food processor next time. I also only had one egg and doubled the recipe but loved it even though it fell apart! I did cut the sugar in half and used half yellow mustard instead of all brown just for kid appeal. Thanks!

—Jen64

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Jul 14, 2007

Best meatloaf I've ever had!!!

—funkysoul777

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Nutrition

Calories
247 kcal
12%

Carbohydrates
24.3 g
8%

Cholesterol
87 mg
29%

Fat
10.7 g
16%

Fiber
3.4 g
14%

Protein
13.9 g
28%

Sodium
788 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Meatloaf California

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 247
Calories from Fat: 96

% Daily Value *
Total Fat 10.7g 16 %
** Saturated Fat 3.8g 19 %
Cholesterol 87mg 29 %
Sodium 788mg 32 %
Potassium 371mg 10 %
Total Carbohydrates 24.3g 8 %
Dietary Fiber 3.4g 14 %
Protein 13.9g 28 %
Sugars 12.7g
** Vitamin A 11 %
** Vitamin C 22 %
Calcium 10 %
Iron 32 %
** Thiamin 13 %
** Niacin 41 %
** Vitamin B6 17 %
Magnesium 16 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.