Reviewed: Apr. 3, 2010

Really good recipe, I have passed it on to many friends and they all love it. I followed the advice of other reviewers and half of the soup right into my meat mixture, and add a hal package of dry oinion soup mix. Mixing the soup right into the meat is just faster and less mess.

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Reviewer:

beckylu19

Reviewed: Sep. 16, 2009

Very good meatloaf. My whole family enjoyed it.

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10 users found this review helpful

Reviewer:

TEXASTRACE

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: May 7, 2009

This came out really good! I substituted the seasoned bread crumbs with panko and 2 tsp italian seasoning, omitted the salt, used italian turkey sausage and added a Lipton's onion soup mix as another reviewer suggested. I also didn't have any green pepper but added chopped green beans instead which added a nice crunch. Came out really tasty and will definitely make again.

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Reviewer:

aichan

Reviewed: Jan. 15, 2009

I don't usually like meatloaf but was requested to make it. I found this and read thru the reviews and modified as follows: I used beef because that’s what I had. I also added fresh mushrooms inside and out. I used minced garlic and mixed the seasoned bread crumbs with spicy fish batter. I spread the meat out on plastic wrap leaving the edges a little higher and spread the soup on and then the fresh mushrooms. I lifted the plastic wrap as I rolled the meat up and sealed the ends as I went to keep the soup in. I had no mess! I put it in the pan with the seam down. I cooked it in a glass covered oval because it didn’t fit in my loaf pan. When I got it out to put the soup on and more fresh mushrooms I used a syringe to suck out the grease that had drained to the bottom. I making it today with cream of celery instead.

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Reviewer:

Amy

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Cooking Level: Intermediate

Home Town: Middleport, New York, USA

Living In: South Gibson, Pennsylvania, USA

Reviewed: Nov. 23, 2008

Try this neat trick that I accidently realized while trying to figure how I was going to roll the meat over the soup mix. I had the meat shaped into the loaf and I cut a "wedge" of meat off the top and made a "well" in the meat and poured the soup into it and with the meat I cut off I shaped it to cover the wedge I had made and placed over the soup mix and it was easy to lift and handle as if it had nothing to spill. It worked like a charm and the meatloaf was excellent. I also added a packet of onion soup mix to the meat because I read that it was a tad bland. This is the best meatloaf I had ever tasted and it's the first meatloaf I didn't have to make a gravy for. This will be my new recipe for meatloaf and will definitely make many more times. Thanks for posting this great recipe. R.G.

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9 users found this review helpful

Reviewer:

Rosa G

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 25, 2008

THis is the best meatloaf I have ever tasted and it will become part of our regular dinner entrees in the future. My boyfriend loved it and is actually excited about eating leftovers today! (For once) I did have to bake for about 15 minutes longer to cook through the middle, but ovens vary.

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7 users found this review helpful

Reviewer:

Kelly

Cooking Level: Beginning

Home Town: Pearland, Texas, USA

Reviewed: Sep. 12, 2008

Not a fan. Neither was my husband. It was undercooked by about an hour with the cook time and pretty much a pile of mushroom mush and grease.

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8 users found this review helpful

Reviewer:

allyash84

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Reviewed: Jun. 16, 2008

I made this meatloaf using reduced sodium mushroom soup, ground turkey (also tried with beef, but I like turkey), and a ground sausage that was labeled "Sweet Italian," though now I don't know the brand. Anyway, it was delicious! My only problem was that I added too much diced peppers and onions, so instead of roll it out I followed the advice of another reviewer and instead put half the meat mixture, then half the soup, then the other half of the meat. I did pour the rest on top halfway through. Because I made it that way instead, it wasn't sealed and the soup primarily ran out of the center - but it tasted so great, I didn't care. Also, I didn't feel the sausage ever overpowered the rest of the flavors. I have made this several times in this way because it's faster than rolling it, and it's also really good with sliced fresh mushrooms in the middle and on top.

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Reviewer:

Jamie C.

Cooking Level: Intermediate

Home Town: Englewood, Florida, USA

Living In: Lafayette, Colorado, USA

Reviewed: Jan. 13, 2008

Delicious! The soup makes it very moist throughout. I would agree with some other users however in that next time I may use a low sodium variety. I also used ground turkey instead of pork just because that is what was in the freezer. Next time would also like to try putting hunks of mushroom in the middle as well.

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Reviewer:

bcc

Reviewed: Nov. 13, 2007

Not my favorite. The meatloaf was too dense. I cooked for extra time after reading reviews and it still wasn't enough. I also didn't like the skin that formed on top from the soup.

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7 users found this review helpful