Reviewed: Aug. 2, 2009

This is excellent exactly as listed, but I have experimented with outstanding results. Try substituting ground turkey instead. Cut the vinegar out by 1/2. Instead of regular oatmeal, we've used maple/brown sugar or apple/cinnamon and the flavor is awesome. I also use 1/2 cup of italian-seasoned bread crumbs instead of regular bread crums and, if you know where to find it, 1/4 tsp of Jamaican Jerk Seasoning mixed into the loaf makes is unbelievable. None EVER goes to waste, and our 10 year old can't get enough of it! Outstanding recipe!!

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Reviewer:

Michael

Cooking Level: Expert

Home Town: Asheville, North Carolina, USA

Living In: Centreville, Virginia, USA

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Reviewed: Apr. 7, 2009

I haven't ever been much of a meatloaf person but this recipe was delicious and most likely the one we'll always use from now on. My younger children loved it which is a big plus. I used ground turkey as we usually do in meat dishes and it turned out wonderful, though the loaf shrank a bit while cooking. A lot of sauce, next time I may try to mix some into the loaf beforehand. Moist and soft yet held its shape. Also, I used some BBQ sauce to get the 3/4 cup ketchup and it was wonderful!

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hukolb

Cooking Level: Intermediate

Home Town: Springville, Utah, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Mar. 18, 2009

I mixed a little bit of the topping mixture into the meat loaf mix. I also made mini loaves instead of one big one.

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nicolekiper

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Reviewed: Aug. 23, 2008

This meatloaf was fabulous. I've been searching "THE" meatloaf recipe for me and I found it! My first try I served it at a neighborhood gathering and everyone wanted the recipe. Next time I'll probably make a little more of the sauce.

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kimble

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Reviewed: Mar. 3, 2008

This meatloaf was ok. Flavorwise it tasted fine. When mixing the meat I was a little concerned it was too mushy. After baking it firmed up a bit but was still pretty soft, and it was a little hard to figure out if it was fully cooked without using a meat thermometer. Overall, a very decent meatloaf.

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Maria

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Feb. 11, 2008

Hubby thought that this was GREAT! The only thing he asked for next time was some sort of topping (tomato based or other) on top which is just the way that he always likes his meatloaf

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Carrie S.

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Reviewed: Oct. 7, 2007

Very good meatloaf... if you like a tangy sauce on your meatloaf this is definitely the recipe for you. Next time I think I'll cut the vinegar back to 1T. and probably add 1T. of horseradish. Also, I'd like to try it w/ ground turkey instead of hamburger next time around. I'm sure this will be a great meatloaf for sandwiches!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Sep. 27, 2007

first time i ever made a meatloaf on my own - and i was very proud! turned out fantastic. and i am not even a huge meatloaf fan- boyfreind hates meatloaf,and ate it with a smile. we both enjoyed the left overs the next day too! i would even go as far as saying it was the best meatloaf i have ever had. i have been handing out this recipie to almost everyone in the family now. they are all huge meatloaf lovers.

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Erika

Cooking Level: Expert

Home Town: Allendale, New Jersey, USA

Living In: Mahwah, New Jersey, USA

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Reviewed: Jul. 9, 2007

Turned out pretty soggy and flavorless.

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cheshire137

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Reviewed: Jul. 7, 2007

Loved this recipe! I did throw some more stuff in just like my Mom does. I added 1 can of chopped green chile, 1/3 cup salsa. I used 1 whole medium sized sweet onion and a dash of worcheshire. Boyfriend loved it so much I packed him a meatloaf sandwich for lunch today topped with a pickle and pepper jack cheese. Thanks for the great recipe.

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MYMOMSTHEBESTCOOK

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Reviewed: Jun. 13, 2007

This was a nice family recipe and my husband liked it very much, but the kids did not (not unusual), they're too picky). I'm at 2500' elevation and the consistency was perfectly moist. I'm still on the hunt for the "BEST" meatloaf that my kids will actually eat.

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Karen

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2007

The flavor was very good. My only complaint was that it was a little soupy.

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Melissa Noble

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Reviewed: Apr. 1, 2007

I loved this meatloaf--FOR SURE add some horseradish to the sauce!! it was great. I had to cook it longer than the recipe indicated but it might be my oven....

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FRANCIE63

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Merriam, Kansas, USA

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Reviewed: Mar. 5, 2007

Excellent! I was a little concerned by the amount of bread/filler called for, but the final result allayed those concerns. Might have been helped by the fact that I held the assembled loaf in the fridge for two days before cooking. Nice, subtle sage presence. The tomato topping was a welcome chage from the usual. Wonder how a dash of horseradish, either in the topping or the meat mixture would work?!? Thanks!

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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 23, 2007

i made this very tasty recipe & served it with the "cafeteria macaroni & cheese" (also on this website) as comfort food on a cold winter's day. no real changes were made aside from my using 2% milk & double saucing the meatloaf by saving about 1/4 of the glaze to pour over top half way through baking. a minute or two under the broiler guarantees the sauce is cooked through & it adds a nice toasty color. great as a leftover for cold meatloaf sandwiches too. many thanks edie!

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