Reviewed: Apr. 25, 2012

The amount of breadcrumbs was excessive... I've never had a beef meatloaf that wasn't oozing some fat or grease. The breadcrumbs must have absorbed all of the fat! It tasted too bready as well. If I try this again, I'd cut the breadcrumbs by at least half. And it needs lots of ketchup!

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Reviewer:

greenchoopy

Reviewed: Apr. 1, 2012

decided to try this as a new twist on the usual turkey meatloaf. i love the addition of spinach, and my kids even enjoyed it. there were so many flavors that i think none really stuck out, but it was good overall. i will generally stick with our plain meatloaf recipe (or the veggie meatloaf cups recipe on this site - AMAZING!) but this will be nice for a change of pace every now and then. thanks!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Feb. 28, 2012

Yea, I've made this like 10 times now and my husband surprised me by saying that this was one of his favorite meals! I've done a few slight variations...backed off the onion soup mix a smidge and sometimes did mozz cheese in substitution for the sour craem since I was out of it. OH! But I say sour cream and actually mean plain greek yogurt...they are one in the same to me as far as taste goes, but WAY better for you. Don't do fat free yogurt, it must have fat.

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Reviewer:

Kari

Reviewed: Feb. 22, 2012

I am a HUGE meat loaf fan already, but this recipe is by far the greatest meat loaf I have ever made. Didn't have sour cream so I subbed in greek yogurt, and it was still amazing. Served with roasted brussel sprout and fingerling potatoes. Rave review!

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Reviewer:

M.A.Sanderson

Reviewed: Feb. 5, 2012

My family loved this meatloaf! I used venison and it was delicious.

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Reviewer:

Libby

Reviewed: Oct. 20, 2011

I made this for the first time and let me just say, this was the best meat loaf I have ever made. I followed this recipe to the T and it was very moist and had great flavor. My whole family loved it, even my 12 year old who is a very picky eater. Thanks so much for sharing this delicious recipe.

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Reviewer:

Mrs.PB cookie

Reviewed: Oct. 17, 2011

So moist at first that we didn't like it much but upon finishing dinner, I wrapped up leftovers and meatloaf looked better and tasted much better after sitting uncovered for some minutes. Next time I will either uncover halfway through the hour of cooking or let meatloaf sit for at least 10 mins before serving to dry it out a little more. Thanks so much for the recipe, can be very versatile- I added my favorite herbs & spices and also added one half cup of mozzarella cheese to top off meatloaf last 10 mins of baking! Yummm!

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Reviewer:

BonAppetitBaby

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Oct. 6, 2011

This will now be my standing meatloaf recipe. Perfect! Not a lot of juice comes out during cooking - I was afraid it would be dry - not at all!!! Moist, delicious! Thank you!

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Reviewer:

rachel78

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 17, 2011

Finally, a meat loaf that we like! I used a little more meat (roughly 2lbs. total), slightly less sour cream (whatever was left in the container), 1 TBsp. each Dijon & Worcestershire sauce, half the onion soup mix, skipped the Parm, 1/2 cup each Italian & Asiago-Artichoke dressings, roughly a cup of rolled oats & 1 cup of frozen, thawed spinach. I also opted to add 1 TBsp. of Italian seasoning. Moist and delicious! We served this with "Blue Cheese Fried Potatoes" from AR.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: May 2, 2011

This was really good! I used a pound of 80/20 and a pound of 90/10 (the store didn't have 85/15). As others said, used two cups of spinach. I did use the whole onion soup packet, and 1/2 cup of breadcrumbs and 1 cup oatmeal. It was just a LITTLE crumbly; next time I would increase the sour cream and/or Italian dressing to compensate for the additional 1/2 pound of meat. Thanks for the recipe!

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