I thought this was just okay - and I do love meatloaf in general.
I think the preparation directions were a little hard to do successfully. The 8x8-inch square was easy to roll up, but the soup kept squishing out. I had to settle for getting it slightly sealed, and I placed it seam-side down in the loaf pan. Maybe I need to be more experienced - as a rookie cook, I'd never quite done this before.
Like the previous reviewer, I used 93/7 ground beef to get less fat in the meatloaf.
Cooked exactly as described, the outside was fairly well-done, but the inside was pretty uncooked. I notice that a number of other reviewers had the same problem. Perhaps I need to make adjustments for high-elevation cooking (I now live at over 6000 ft.). In my case, I just left the loaf in the cooling oven for quite a while, which helped finish the middle a bit.
It was a little nice to have the beef/pork combination, with a few crunchy bell pepper and onion chunks in it. But I thought the soup on top seemed kind of "unfinished", for lack of a better word, plus it made the dish pretty salty.
If I were to make this again, I'd definitely cook it a lot longer and I'd look for a low- or even no-salt soup.
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