Reviewed: May 23, 2012

This is a really good recipe as presented. The directions are very clear. I found it somewhat bland as written, but recipes are meant to be a base, you add your personal preferences! I used bacon instead of ham and feta cheese instead of provolone! It was amazing! Thank you for the great recipe!

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Reviewer:

STACINET

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Cooking Level: Intermediate

Home Town: Orange, Texas, USA

Living In: Beaumont, Texas, USA

Reviewed: May 7, 2012

Good recipe. Turned out great. To roll it easily, just use the paper to roll it as the directions dictate. If it falls apart, just pat it back together. Make sure that the ends are sealed, just use your fingers to pat it closed. This will keep the cheese from oozing out. I put it in the fridge for an hour or so before cooking it. As others have noted, it can look pink due to the ham.

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ROYJEAN111

Cooking Level: Intermediate

Living In: Brooksville, Florida, USA

Reviewed: Apr. 9, 2012

We did not Ike this recipe It was dry and caking that sweet flavor folks expect with meat loaf

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Reviewer:

bevnorris828

Reviewed: Mar. 20, 2012

I found this to be dry, too salty, and without flavor. Can't say I'd even try again with tweaking.

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Reviewer:

Mom cooks

Cooking Level: Professional

Home Town: Indianapolis, Indiana, USA

Reviewed: Mar. 18, 2012

I decided to try this out for a change instead of making my normal meatloaf. I was kinda underwhelmed. It was a little too dry for my liking.

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SweetSaraSue

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Mar. 17, 2012

I liked but I used less crumbs. I would add barbecue sauce to the top.

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emrald5769

Cooking Level: Intermediate

Reviewed: Mar. 15, 2012

Very delicious. I used swiss and put in some picked hot peppers, so good!

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Reviewer:

Vicki

Reviewed: Mar. 13, 2012

SUPER easy and delicious! Makes great leftovers as well! I don't even like meatloaf that much, but this was quite tastey!

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katie_43_13

Cooking Level: Beginning

Reviewed: Mar. 11, 2012

I used ham cubes, muenster cheese, and the recommended thermometer. Glad I did because the inside looked "pink" from the ham. I also used the cream of mushroom soup idea. I would make this recipe again!

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Reviewer:

Holly

Cooking Level: Intermediate

Reviewed: Mar. 11, 2012

This is a great idea! One suggestion - I gave up using dried bread crumbs for meatloaf a long time ago. I use plain deli white bread soaked in milk. Super moist and delicious with meatloaf. simply cut the bread in 1-2" cubes, place in a 9x13, and soak with whole milk. After about 10 minutes, using your hands pick up the bread and squeeze the excess milk off and place the bread on a cuting board. Chop and add to the meat mixture with 2 eggs.

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