This is now our absolute favorite meatloaf recipe. The only changes that I have made is I puree my own pineapple (fresh or canned-it just depends on what I have on hand) instead of using preserves. I also cook it longer than the recipes says. I shape it into a mini loaf and it takes almost an hour in my convection oven to be cooked all the way through.

Easy , delicious and the kids even liked it. I made a few adjustments, I added some chopped red pepper,and some liquid smoke but i do not think i would do that again i found the tast over powering.

this was a nice twist on a classic meatloaf, the sauce is so good i don't make meatloaf without it now, i also make a little extra for dipping.

Ive been making this recipe for quite some time now and if you cannot find the pineapple preserves, a great substitue is pineapple dessert topping near all the hot fudge etc.

We love meatloaf and this one was no exception. The pineapple preserves give it a nice kick.

This review is for the sauce only, since I made my usual turkey/tofu meatloaf. The sauce was excellent! I used canned crushed pineapple and it came out perfect--not too sweet. Will be using this sauce from now on instead of just plain old ketchup.

I had to substitute orange marmalade for the pineapple preserves, since my grocery store didn't have the pineapple, but I assume the sweetness was fairly comparable. It was too sweet for us, although perfectly serviceable as meatloaf. I just don't think I would make it again.

Tasty!!!

This is an absolute favorite and often requested at our house!

We absolutely loved this recipe. I couldn't find pineapple preserves, but we used apricot - delicious! I doubled the sauce to pour over the meatloaf and a wild rice mixture we served alongside the meatloaf. Fabulous! Thanks.

MMMMMMMMM - what a yummy, yummy change from meatloaf made with dry onion soup mix topped with ketchup! I had to substitute canned crushed pineapple with about 1 tablespoon of my grandma's homemade guava jelly for the pineapple preserves because I didn't have time to stop by the store. Oh, and I added a splash of vinegar because it was a bit on the sweet side and I tell you it had my husband and I licking our plates. I can't wait to eat the leftovers for lunch tomorrow! I'm really not sure if my kids will like this (they hate change) but I'll certainly make it this way when it's just me and the hubby from now on!!!

YUMMY!! I didn't have any pineapple preserves so substituted tomato/jalapeno preserves I had on hand. What a kicker. I will definately try this again, and use the pineapple preserves. So quick to make too. Thanks for sharing the recipe.

Oh my, this was so great. Didn't have plain bread crumbs so used seasoned. Used more Wochestershire and garlic powder than called for. Couldn't find pineapple preserves so used peach. YUM! The meatloaf is so good you really do not need to sauce.

This review is only for the Tantalizing topping on this meatloaf. I make my regular meatloaf, I do make a good meatloaf and add this topping towards the end of the baking time. I followed the recipe for the topping exactly the 1st time and found it too sweet. Next time I added only 1 TBLS of brown sugar and added 1 tsp of ground mustard to the ketchup and pineapple ice cream topping (can not find pineapple preserves). Plenty sweet. Not everyone cares for the topping (they can scrape it off) but, my youngest grandangel loves his meatloaf made this way. So now I make my meatloaf for him and the others can adapt. Thanks for a great topping suggestion.

I'm not sure if it was the canned crushed pineapple, but it was way too tangy and it didn't taste right. I won't be making this again!

Delicious. I made one change. I added a chopped onion because I couldn't imagine a meat loaf without onion. I was tempted to spice it up even more just because that's the way we like our food, but I thought perhaps it was purposefully lacking in spices because it would be a better complement to the glaze. Two things I will do differently next time. I will leave out the onions because I don't think they added that much to the end effect. And I will double the glaze recipe . . . half to pour on the top during cooking as the recipe calls for, and half to use to pour over the meat loaf at the table. I don't think this recipe will take the place of a regular meat loaf in our house, but it is a delightful change.

Loved it....and so did my family (my kids are very hard to please) The only thing I did different is used apricot preserves because I could not find pineapple preserves in the grocery store, but when I do, I will try it!!!