Reviewed: May 16, 2012

good flavor it really dosent crumbled

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Reviewer:

Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: May 7, 2012

This is an excellent recipe. I use Ritz or Townhouse original flavor crackers. Here's a nice little tip for the anti-grease crowd. Line the bottom of your loaf pan with bread. (Two pieces usually does it) Place the meatloaf on top and cook per recipe. The bread soaks up the grease and peels off easily, leaving a beautifully moist yet grease free meatloaf! Bon Appetite!

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Reviewer:

MBROOKER

Reviewed: Apr. 23, 2012

Not quite as spicy as I'd like - which really surprised me with the soup mix - but great meatloaf non the less. Will probably tweak the spices a bit next time - but there are many next times to come! THANKS!

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Reviewer:

Stacey

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Cooking Level: Expert

Home Town: Bowling Green, Ohio, USA

Reviewed: Mar. 21, 2012

Wow this was the best, I did replace the sausage with ground turkey and added onion powder and oregano and used low soduim crackers. The meatloaf still was great, thank you so much. (made 2 loafs was great in sandwiches next day)

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Reviewer:

tinaking

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Hamilton, Indiana, USA

Reviewed: Mar. 21, 2012

No meatloaf needs eggs to not crumble... i dont know why people waste eggs in meatloaf... Best Meatloaf is easiest... 1 1/2 - 2 pounds lean ground beef, cup of crumbs, diced onion (videllia) diced fresh garlic, teaspoon or oregano, 1/4 teasp thyme. 2 tsp black pepper. let the crumb mix sit together over night to share flavours and moisture. mix together with the beef. mix a can of tomatoe soup with 3 tablesppon of sugar, and pout over it, heat at 350 for 1- 1 1/2 hrs depending on how browned you want it. ENJOY

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Reviewer:

StygianChef

Reviewed: Mar. 16, 2012

Made this tonight for my husband and I. I was a little nervous with the amount of milk, but it absorbed into the crackers. A fabulous meatloaf. We will be making this again. FYI - it makes two loaves.

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Reviewer:

Heidi

Reviewed: Dec. 24, 2011

This meatloaf was OUTSTANGING. LOVED the flavor. I think the Bell Pepper and celery really added to the exceptional flavor and consistency. I won't go searching for other meatloaf recipes, this one is a keeper. Thanks for sharing. GREAT recipe!

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6 users found this review helpful

Reviewer:

KTrav

Reviewed: Oct. 5, 2011

wonderful!

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Reviewer:

Cindy Lou

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

Living In: Georgetown, Texas, USA

Reviewed: Sep. 10, 2011

This meatloaf was really moist and was delicious, however next time I will add a bit more spices to it. Believe me, it was all devoured in the end either way!

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Reviewer:

Tami

Cooking Level: Intermediate

Home Town: North Richland Hills, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Aug. 2, 2011

I've only made meatloaf a couple of times many years ago based off a recipe of my grandmother's. I didn't keep the recipe and she has since passed. This came the closest to her recipe that I found. It turned out great and stayed moist and together. I had to alter it to feed 8 picky people however. I used 3 lbs of beef with 1 lb of ground pork sausage. Some weren't fans of onions, so I replaced the raw onions with about 8 baby portabella mushrooms. I also used red and green bell peppers. I mixed some butter crackers with salted crackers. To help with the size, I kept the milk the same but added 2 eggs. I still used just one dry onion soup mix. I waited to add the ketchup until the last 20 minutes. I didn't have sage so I just left it out. I ended up using 2 loaf pans. My husband was in love. He ate it hot on day 1 and ate cold meatloaf sandwiches on day 2. Everyone else ate it, even my 2 year old nephew. I served it with green bean casserole, cheddar and bacon baked potato halves and baked rolls. It was surprisingly quick to prepare and I was ecstatic with the result.

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