Reviewed: Nov. 9, 2009

ugh i was really looking forward to this meat loaf. but after SIX hours in the crock pot it was not fully cooked!! very very disappointing... so i put it in the over @ 400 for 30 min. it was o.k...i think putting it in the oven didn't give it the melt-in-your-mouth taste. i might give it another shot next time....

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domino805

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Reviewed: Nov. 9, 2009

I gave this 4 stars because my family does not like brown sugar in the topping! I made the topping without the brown sugar and it was amazing. I made the loaf just as the directions state and it was so juicy and moist.

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Carrie

Cooking Level: Intermediate

Home Town: Hartsville, South Carolina, USA

Living In: Hope Mills, North Carolina, USA

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Reviewed: Nov. 7, 2009

I, too, baked this in the oven at 350 for about 65 minutes. I used the oven because I hadn't really read the directions until it was too late. I will try it in the crockpot next time though. I used Egg Beaters to replace the eggs and fat-free bread crumbs. Instead of the sage I used Greek Seasoning. Next time I think I'll reduce the brown sugar in the topping to 1 tablespoon as it was rather sweet. What gave it the 5 stars was the taste and texture. Perfect cutting meatloaf that stayed together just right. I can't wait to make meatloaf sandwiches tomorrow :)

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 6, 2009

This was moist and flavorful. There was only 1 slice leftover. I followed the directions exactly but next time I will cut the sage back to 1/4 tsp. I like sage but felt that a 1/2 tsp. was too sage-y. I would make this again.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

Delicious!! Very flavorful and juicy. At first I used a probe with my slow cooker, but it reached 160 degrees F way before the meat was actually cooked. I suggest setting your slow cooker on low and just leaving it for 6 hours instead of using a meat probe for this.

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Karin

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Reviewed: Nov. 4, 2009

very good - i just baked it in the oven at 350 for an hour - so moist! definitely a keeper thanks!!

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IndyGirl

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

Pretty Tasty recipe. I wouldn't say it was the best I've ever had, but it was good and super easy to prepare! I would strongly recommend lining the bottom of the crockpot with foil so the loaf doesn't stick to the pot and makes cleanup a breeze!

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love_everyday264

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Nov. 3, 2009

I'll give it 5 because my husband and I don't like meatloaf and we like this one.

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bakermama

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Reviewed: Nov. 2, 2009

I thought this was flavorful meatloaf! It reminded me of Bob Evans just slightly. I used Big Al's BBQ Sauce instead of the ketchup/brown sugar topping. Next time I'll try it with a mushroom gravy type sauce instead!

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micsulli

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Nov. 1, 2009

I added some sweet italian sausage to the meat mixture, and adjusted the sauce to have a little extra on top. The family loved it and there was only a small slice left for me.

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desiree

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Reviewed: Oct. 29, 2009

Wow, this meatloaf came out so moist. I did have to double all the ingredients because I had 3lbs of meat and it did take a little longer but well worth the wait.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Oct. 27, 2009

I followed this recipe exactly but cooked it in the oven in a loaf pan at 350 degrees for 60 minutes. The meatloaf was moist and the sauce was delicious. Even my 3 year old loved it! Thank you for a great meatloaf recipe!

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oliviaruby

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Reviewed: Oct. 27, 2009

Since I only had 1 pound of ground beef, reduced the milk to 1/2 Cup and substituted Ritz crackers, crushed, for breadcrumbs, since that's what I had. This is VERY quick to make, but looked pretty unappetizing. DH said it was REALLY good.

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Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Oct. 26, 2009

Turned out very moist and super easy to throw together, which is just my style. I did leave out the brown sugar and added a bit of thyme to the meat mixture.

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Lovin'Louie

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

I did double the sauce recipe but like some others found it way too sweet. I had to add extra ketchup and ground mustard to take away some of the sweetness. Next time I will use less sugar but overall this is the best meatloaf recipe I have found.

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Bev

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Reviewed: Oct. 24, 2009

This was a very tasty recipe. I rated it a four because I felt it was too moist. My husband liked it better heated over the next day because it was drier. I went exactly by the recipe and the flavor was great.

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Pasnby

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Reviewed: Oct. 23, 2009

My grandson who doesn't eat anything loved this meatloaf and ate 2 helpings.

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nana

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Reviewed: Oct. 23, 2009

This the best meatloaf recipe that I've ever tasted. So nice and juicy and melt in your mouth tastiness. Only thing is I crisscross tin foil in the bottom of slow cooker and spray with Pam then put meatloaf mixture on top. It makes for easy lifting of meatloaf from the slow cooker.

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