Reviewed: Oct. 17, 2012

This is our favorite meatloaf!! Loved the pureed vegetables. It has great flavor and is sooooo moist! I wouldn't change anything.

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3 users found this review helpful

Reviewer:

baslhicks

Cooking Level: Expert

Home Town: Evansville, Indiana, USA

Reviewed: Sep. 29, 2012

Frankly, I missed the soft crumbly meat and texture of onions, bell peppers and celery. This was just okay for me. The texture is firm. With 2 pounds of meat and 2 cups of matzo that expands it makes a very large meatloaf. It is sort of like a French country pate. It did make great sandwiches spiced up with condements. Would be great as a sandwich buffet item.

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0 users found this review helpful

Reviewer:

Palmjumper

Cooking Level: Expert

Living In: Palm Springs, California, USA

Reviewed: Aug. 8, 2012

I have made all kinds of different meatloaves, from thankgiving style turkey to plain and simple. I think this may be my new fav. I halved the recipe, using organic grass-fed beef, organic bread crumbs, I still used 2 carrots, halved all other ingredients kept everything else the same.It's def. a keeper!

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7 users found this review helpful

Reviewer:

winkmarino ; )

Reviewed: Jan. 25, 2012

Loved it! The puree is a great way to hide veggies from the kids..... I added bell pepper and garlic to the puree and used V8 instead of ketchup. Thank you for the recipe!

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22 users found this review helpful