Reviewed: Nov. 4, 2007

This recipe is so good! The only thing I do differently is add two eggs and some worcesthire sauce! Other than that, I did't change a thing!

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BABYGIRL30S

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Oct. 29, 2007

Used apricot-pineapple preserves and added some green onion. I can't stand meatloaf but this was not too bad, except that it did not cook evenly - outsides were too done, middle was still pink. Hubby thought it was pretty good but he didn't like it as leftovers so some got thrown away.

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irelandwhispers

Cooking Level: Beginning

Living In: Littleton, Colorado, USA

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Reviewed: Oct. 25, 2007

excellent recipe... we both loved it and were reaching for seconds.

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Sini

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Reviewed: Oct. 22, 2007

Good idea for meatloaf topping! I adjusted a little - used oatmeal instead of bread crumbs and used fresh pineapple instead of the preserves. And I cut down on the brown sugar a bit, it's plenty sweet. Great recipe!

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DawnG

Cooking Level: Intermediate

Home Town: Bristol, Virginia, USA

Living In: Southlake, Texas, USA

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Reviewed: Oct. 15, 2007

This is very good! I changed a couple of things (because of lack of supplies), but I really liked it this way. In the meatloaf, we used crushed croutons instead of breadcrumbs. In the sauce we used Rich and Sassy BBQ instead of ketchup and apricot preserves instead of the pineapple. Yum, Thanks!

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Udas22

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2007

This is an excellent recipe that my wife and I have included in our meal cycle. It goes really well with Steve's Garlic Home Fries as well. I would recommend making more sauce. The pineapple preserves can not be found easily, but they really work well if you use them!

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Joe and Sharon

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 30, 2007

My whole family loves this recipe. Rarely are there any leftovers. My son calls it, "Really good meat." The only adjustment I make to the recipe is adding a 6 oz can of tomato sauce to the meat mixture. Yummy!

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K.D. Baum

Cooking Level: Intermediate

Living In: La Grande, Oregon, USA

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Reviewed: Sep. 25, 2007

Excellent meatloaf! I made the following changes: I added some green pepper and onion to the meat mixture, substituted crushed pineapple for the pineapple preserves for the topping, and doubled the ingredients for the topping.

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goodrecipes

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Reviewed: Sep. 22, 2007

WOW!!! This was amazing... My children who hate Meatloaf, said this was amazing more than once during dinner. The only things I changed or added, crushed pineapple drained in place of the perserves....

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Kari

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Reviewed: Sep. 13, 2007

This meatloaf is really good. I was worried since some of the reviews said the meat was bland so I added chopped onions. The GLAZE is AWESOME! I would even recommend putting more so you don't take a bite without it!!! Will definitely make this again and again!

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mgjplj

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Reviewed: Sep. 12, 2007

I don't understand why everyone adored this recipe, for one it does not tell you to drain the fat OFTEN throughout the baking. I found the loaf needed the full 50 minutes and the glaze just slid off the top with the fat, maybe add the glaze in the last 5 minutes rather than the last 20. The meatloaf itself had very little flavor and I added mustard powder, basil and oregano yet it was still bland. I should have stuck to my mothers old recipe.

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Megancake

Cooking Level: Intermediate

Home Town: Cornwall, Connecticut, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 2, 2007

decent meal - certainly nothing to go crazy over as others have stated, the meat itself is not well seasoned so would make significant changes - adding worcestire, onions, ketchup, peppers, bread crumbs, italian seasonings etc. but the topping is what makes this a recipe worth keeping.

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kimgae

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Reviewed: Aug. 22, 2007

This is the BEST meatloaf recipe ever!!! Delish!!!

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hamiltonmama

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 21, 2007

I love this meatloaf, but the directions- bake for 30-50 minutes! Huge window. Bake it for 30 mins, pull it out **and soak up the grease with a few paper towels because it will pool on top of your loaf**. Then add the topping mixture afetr you've poked in a few holes and bake for another 20 minutes.

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MARLEESMOM

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 3, 2007

Very good and very easy meatloaf. This is one meatloaf that never fails me and always comes out perfect!! I add some crushed pepper and some garlic to the meat mixture. Yummy! I've had many people ask me for this recipe after eating it. I also use apricot preserves on the top rather than the pineapple because that's all I initially had in the house. Since it came out so good the first time, I didn't want to change a thing! That's all I continue to use. To reviewers who don't understand why the recipe doesn't state to drain the fat often throughout the cooking...I don't have that problem at all. Maybe they should try a leaner cut of ground beef for their recipe.

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ChicagoRN2

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Springboro, Ohio, USA

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Reviewed: Jul. 13, 2007

I like this recipe, but my boyfriend doesn't. It's too sweet for his taste. I'm going to try to substitute the ketchup for some Heinz sweet chilli sauce the next time.

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iamacat7

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 13, 2007

Very Nice! I used fresh, chopped pineapple quickly microwaved-excellent!

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Susanne M.C.

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Reviewed: Jun. 11, 2007

I added some minced onion and green pepper to the meatloaf but the glaze was delicious!! It took me forever to find the pineapple preserves but it was worth the effort of finding it.

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too hot in the kitchen

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2007

My family normally doesn't like meatloaf but my husband loves this andit is his favorite meal. My 17 year old daughter will even eat it. I made one modification, and changed jam to Apricot.

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