Reviewed: Nov. 4, 2009

This is top shelf....I've been using this recipe for about 5 years now and will not use anything else...no reason too. Just love it and always double the recipe but I think I will have to triple it..not a problem..Jolo thanks for sharing.

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Eyes

Cooking Level: Expert

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Reviewed: Oct. 29, 2009

This IS the best meatloaf I ever made, and I have been cooking for 50 yrs. The sweet sour sauce was amazing...just to die for! My husband hates meatloaf, but went for this one in a big way.

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Jeanne

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Reviewed: Oct. 26, 2009

Really yummy and tangy sauce. I substitued ground turkey for the beef and made a nice sesame ginger rice side to go with this and everyone loved it!

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Corinne

Cooking Level: Intermediate

Home Town: Wilmington, Massachusetts, USA

Living In: Concord, New Hampshire, USA

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Reviewed: Oct. 26, 2009

very good recipe, everyone loves it and its so easy to make. I use ground turkey instead of ground beef because its healtier and it seems to mix together with the other ingredients easier.

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Darkrose

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 18, 2009

My family loves this recipe. I do NOT cook it in the micro. I just think that sounds HORRID! But baking it at 350* for a while is perfect. I do add a few more things that we like, spice and such. I add a dash of this and a dash of that into the topping b/c we like those things. But the onion soup mix makes it SO easy. And I use the whole thing. Usually I use a half # of beef and a whole # of turkey. This makes it hearty, yet a little healthier for my family. I love to pot the oven on broil for just a few seconds at the end, and get the ends all crispy and brown. YUM YUM. My stepson always says, "I know, I know, you get the butts!" LOL If I "slave" over that stove, I DESERVE THE GOOD PARTS! HaHa!! Anyhow, it's so flippin' easy and good. Try it!!!

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ShawnaRae

Cooking Level: Intermediate

Home Town: Mission Valley, Texas, USA

Living In: Goliad, Texas, USA

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Reviewed: Oct. 4, 2009

Excellent Meatloaf!! Very flavorful, the whole family enjoyed. I added 1/2 lb. of ground pork and substituted 1 small chopped onion for the dehydrated onions.

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suebesewing

Cooking Level: Expert

Home Town: Woodstock, Illinois, USA

Living In: Andover, Minnesota, USA

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Reviewed: Sep. 28, 2009

I make this every time I make meatloaf now. Often I use this as a guest recipe. TIP - putting French's onions on top makes it perfect.

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SINGINGCHEF

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

I made this for the first time this evening and it was a big hit. I used tomato soup in plac of the tomato sauce and it worked out just fine. Even my ever-so-pickey 7 year old son ate it and enjoyed it!

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kate

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Reviewed: Sep. 11, 2009

I think this is one of the best meatloafs I have EVER had! I took other posters advice and did it on a roasting pan so it wasn't greasy AT ALL and I made the divit in the top of the meatloaf with a spoon so the sauce stayed on top (such a good idea!).. I also added a touch of garlic and wine seasoning from the melting pot (one of my favorites I add to just about everything) to the meatloaf and a little bit of worchestershire sauce to the meatloaf and sauce... I doubled the recipe and we have enough for dinner tomorrow.. I can not WAIT to eat it again tomorrow!!!

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nhance

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Reviewed: Aug. 10, 2009

I made this last night and my picky husband gave it two thumbs up (and he usually doesn't like my meatloaf)! I followed the advice of another poster and drained the fat before adding the sauce - that was necessary. Also, I added diced onion and bell pepper, and used jar marinara sauce instead of tomato sauce. Even my 3-year-old ate this (and she usually skips meat).

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RT

Cooking Level: Expert

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Reviewed: Aug. 4, 2009

My entire family loves it! Best Meatloaf ever made!

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mommyoftwo

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Reviewed: Jun. 5, 2009

I added a bit of worcesershire, 1/2 c sauteed onions and green bell pepper. The sauce was outstanding, my fav. on any meatloaf to date. Also, for more texture bake the meatloaf on a roasting pan, not in the loaf pan, that has slots that allow it to drain the fat. It gives you those really good end pieces. Also, good tip about forming the swell to hold the sauce.

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LAMAR4444

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Reviewed: Jun. 2, 2009

This was absolutely fabulous. My very picky daughter even had THIRDS! Thank you so much for sharing this recipe. I'll be making this one on a regular basis.

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AirForceChick

Cooking Level: Intermediate

Living In: Lorain, Ohio, USA

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Reviewed: Jun. 1, 2009

I've been making this recipe for years now and it never fails me. My husband and kids love it! I wouldn't change anything about it. Somethings are better left alone....this is one of them. =D

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TXGirl_Michelle

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Reviewed: May 7, 2009

This was really good! A great alternative to regular meatloaf. My super picky son even liked, so it HAS to be good! I paired it with the broccoli and rice stir fry I also found on this site. I can't wait to use the sauce recipe for a meatball appetizer as well.

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Amy

Cooking Level: Intermediate

Home Town: Childress, Texas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: May 6, 2009

I made this for my family tonight as the recipe said to except i used cracker crumbs instead of the bread crums only because i did not have the bread crumbs, It turned out perfect even my pickey husband who hates meat loaf loved it even had secounds.. I will make this again for sure soon..

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sherrie_24

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Reviewed: May 3, 2009

This by far is the best meatloaf!I use subsitute Splenda for the sugar.

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CHEYNNEAUTUMN

Cooking Level: Expert

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Reviewed: Apr. 28, 2009

I thought this was good. I don't know how some people could double the sauce and have it all fit in the pan though. I chose not to double the sauce and thought it was plenty! Very simple to make, I will put this in my rotation.

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