This is the best meatloaf I have ever had. I've made it many times and I never change anything in the meatloaf itself. I do change a few things in the sauce though. I halve the brown sugar and add half a tablespoon of mustard for a single recipe (2 tablespoons for the quadruple recipe that I usually make). Everyone loves this and it stays very moist.
Edit: I now grate some onion into the mixture instead of using chopped onion. Now there are no crunchy chunks of onion. Even better this way! Also I've found that if you let it sit for a few minutes after adding the cracker crumbs, they will soak up more of the liquid and make it easier to work with. A lot of people thought the mixture was really wet and messy, but that's what makes this so good. The texture is perfect after being cooked. It isn't dry or rubbery at all. Very moist!
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