Reviewed: Oct. 29, 2009

I used a packet of taco seasoning instead of onion soup mix. We both really liked it. The loaf needs to sit and rest a few minutes; we ate it right out of the pot and it crumbled. The leftovers were easy to slice.

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VondaLee

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Reviewed: Oct. 28, 2009

Delicious! I was intrigued by this dish and it did not disappoint!

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genchild

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Reviewed: Oct. 11, 2009

My grandmother used to put sour cream in her meat loaf. I had some left over onion dip, the kind simply made with sour cream and onion soup mix. I used that in the recipe with all of the other ingredients as listed. Very good.

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Kim

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Reviewed: Jul. 29, 2009

This is my new favorite meatloaf recipe. I like how the oatmeal blends in so you don't even realize it is there once it is cooked. That way even picky eaters will love it! The onion soup mix gives it a great flavor. I topped mine with beef gravy and served with mashed potatoes.

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Cathy's Kitchen

Cooking Level: Expert

Home Town: Marilla, New York, USA

Living In: Acworth, Georgia, USA

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Reviewed: Jul. 20, 2009

I love the flavor of this meat loaf. My mom always added the onion soup mix, so this was similar to the meatloaf I grew up with. I really liked the consistency a lot. Unlike so many meatloaf recipes, this one really holds its shape and slices very nicely. Also we're not big fans of goopy sauce on top of our meatloaf and this one is nice and bare. We had it last night and again today for lunch in sandwiches. This is now the only meatloaf I'll make. It's that good :)

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Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: New Cumberland, Pennsylvania, USA

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Reviewed: May 24, 2009

I made this for my boyfriend and I and we loved it! Its so tender. I followed the recipe the way it was written. The only thing i did different was added a half cup of salsa to the mixture. I will be making this again!

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Heather

Living In: Cartersville, Georgia, USA

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Reviewed: Mar. 15, 2009

Excellent just as written.

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NNNNN

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Reviewed: Dec. 14, 2008

I am a novice cook & even I made this meat loaf delicious. It was greasier that I would have liked but I think that was my fault. Next time I'll get leaner beef. I did cook mine in the oven for 44 minutes & 44 seconds (I have a thing about numbers being the same) draining the grease as much as possible with 5:55 left. At that point I also added extra ketchup on top & let it cook for the remaining time. My wife loved it but my 16-year-old son, who is not a picky eater did not like it. The 2 adults loved it the child did not.

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Jimmy McPhink

Cooking Level: Beginning

Home Town: Jonesboro, Arkansas, USA

Living In: Paragould, Arkansas, USA

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Reviewed: Nov. 11, 2008

Great recipe just one little thing I used maple and brown sugar instant oatmeat give it a try never any left overs

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Tom Buckeye

Cooking Level: Intermediate

Home Town: Tiffin, Ohio, USA

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Reviewed: Jul. 15, 2008

Just like my mom's recipe, just exchange 1 cup leftover (stale) crushed croutons (any kind) for the 3/4 cup oatmeal. I've been looking for something that had the right proportions for years and this is it! Thanks!

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Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

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Reviewed: Feb. 12, 2008

even better tasting u add 1 small can tomato sauce and 1 can tomato soup

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LINDA

Cooking Level: Expert

Living In: Waterloo, Ontario, Canada

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Reviewed: Nov. 21, 2007

Very good meatloaf. The onion soup mix really "made" it. It was a great way to add flavor and salt with out a lot of ingredients. I used 3 eggs (holds it together better) and divided it into two loaves and baked them on a cooling rack (the kind you use to cool cookies on) that I placed on top of a foil covered cookie sheet. I always bake my meatloaf like this because it allows the fat to drain onto the foil covered cookie sheet (one with sides to keep the grease in, of course). I baked it in a 350 degree oven for about one hour. I am very thankful for this recipe...quick and delicious!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Oct. 18, 2007

This is a favorite at our house. I add worcestershire sauce and hot sauce, along with lots of dried leaf oregano and freshly ground pepper. I make mine in a bread pan and bake at 375 degs. for about 40 mins.

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PJCFolbrecht

Cooking Level: Beginning

Home Town: Iowa Falls, Iowa, USA

Living In: Brown Deer, Wisconsin, USA

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Reviewed: Oct. 15, 2007

This is one of my favorite meatloaf recipes. So easy and great for even the pickiest of eaters. I've made it in the oven and the crockpot. Makes great meatballs too! Thanks for posting it!

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TP

Cooking Level: Expert

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Reviewed: Sep. 14, 2007

Great tasting but would probably add more catsup to make it moist.

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Joan B

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Reviewed: Apr. 16, 2007

I halved the recipe and used bbq sauce instead of ketchup. It was very tender and had a good taste, however it was very crumbly. The bottom also got a bit burned, but that may have been because I shortened the cooking time and had to use the high setting at the end. Not sure I would make again in the crockpot due to crumblines, but may try in the oven.

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TARA1218

Home Town: Rochester, New York, USA

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Reviewed: Mar. 10, 2007

I made this using the ingredients but baked it instead of slow cooking. I didn't have enough time to slow cook it, otherwise I would have tried it. For some reason I only had a half an envelope of onion mix and I don't think I'll ever put more than half when making this again. It was excellent tasting and my husband said he doesn't want to try any others, just to continue making this one. So, it was a hit. Even my 1 year old ate it with her mashed potatoes.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Feb. 19, 2007

I am putting together a little cookbook for my sons, the oldest is graduating high school this year. This is one of the recipes that I am including in it. By the way, I love using the plastic slow cooker liners, they make for very easy cleanup! Thanks for an easy and tasty post.

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