Reviewed: Nov. 11, 2009

Was not the best meatloaf I've ever made. Was very bland.

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odetobeauty

Cooking Level: Beginning

Home Town: Dover, Pennsylvania, USA

Living In: Chandler, Arizona, USA

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Reviewed: Nov. 11, 2009

Very tasty meat loaf, easy to make and reheated well too!

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createdjoy

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Reviewed: Nov. 10, 2009

Really good recipe.

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troubles

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Reviewed: Nov. 6, 2009

PERFECT!!!!!!!!!!!! I used 1 1/2 cups italian breadcumbs instead of the bread and crackers... but followed everything else exactly. It was sooooooooooo good, we LOVED it. I think the secret's the sourcream! Delicous!!!! Thank you!

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smilele96

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Reviewed: Nov. 3, 2009

I absolutely love this recipe! It is the best meatloaf ever. Thank you for sharing this! Even my picky eating kids love this! (and that's saying something since my daughter hates hamburger meat!) Serve with mashed potatoes and everyone is happy! not to mention the meatloaf sandwiches the next day. Try this, you won't regret it.

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gregg

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Reviewed: Nov. 2, 2009

Sorry, but I thought this was not remarkable in any way. Just kind of bland. Didn't even care for the leftovers. Just not enough of a flavor punch. I wouldn't make it again.

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Diane

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Reviewed: Oct. 30, 2009

Very tasty, easy to make. I made it in a small roasting pan instead of a loaf pan, put the ground beef on top of some bread (I read some where that the bread absorbs the grease). The meatloaf had a great flavor. I'll definitely make it again.

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EVELYNE

Cooking Level: Expert

Home Town: Hollis, New York, USA

Living In: Elk Grove Village, Illinois, USA

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Reviewed: Oct. 27, 2009

This IS the best meatloaf I've ever had. The only change I made was to substitute 1 cup of italian bread crumbs for the toast and crackers. It is excellent!

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floyd

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Reviewed: Oct. 22, 2009

I made this as the recipe read tonight. I felt that the sour cream did not need to be used and to much bread. Thanks for sharing....I'm always looking for new recipes to try.

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Liz

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Reviewed: Oct. 20, 2009

This recipe was just o.k. I've had a meatloaf recipe from the back of a box of Quaker Oatmeal for 40 yrs. & I guess I'll just stick with that. Do enjoy trying all the different recipes though.

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sandstorm

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

Thanks for sharing the recipe. It's not the best I've ever made but it was good. A little complex compared to my standard meatloaf recipe.

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StacieJayne

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 18, 2009

This recipe was very good but not the best i've ever eaten. I followed the recipe to the T, but maybe i did something wrong. But thanks for sharing i do enjoy trying different recipes.

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chic

Cooking Level: Intermediate

Home Town: Bedford, Pennsylvania, USA

Living In: Cumberland, Maryland, USA

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Reviewed: Oct. 17, 2009

A very tasty meatloaf thoroughly enjoyed by all the family. I baked for 40 mins then removed loaf from tin onto foil tray. Mixed 1/2tsp dry mustard, 1 tbs brown sugar, 1/4 cup tomato sauce and 1/2 tsp curry powder - glazed the loaf and baked at 180deg C for another 30 mins. Thanks for sharing it tracy, is in the 'keeper' file.

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windwalker

Cooking Level: Intermediate

Living In: Hobart, Tasmania, Australia

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Reviewed: Oct. 17, 2009

This meatloaf recipe was ok. I have had much better...followed the recipe to a tee, and it turned out mushy, not firm. Maybe add more bread or a package of stovetop stuffing to it? Hopefully it makes better leftovers than a first-serving meal.

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shellidawn

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Reviewed: Oct. 17, 2009

sorry but I just didn't think this meatloaf was all that. I made it following exact directions. It needs more of something, maybe more salt or a kick to it. Don't think I'll try it again.

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suezeeq12

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Reviewed: Oct. 16, 2009

This is a VERY good meatloaf recipe - stayed very moist and was not too dense - I was a little concerned about that with all of the ingredients, but very well balanced. This one is definitely one to try. EDIT: Wow - you know how dry and icky meatloaf gets when you reheat the leftovers - NO PROBLEMS WITH THIS ONE! After having it for lunch, it almost makes me want to make it, then throw it in the fridge just for the leftovers! Even better than just cooked!!!

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lafemme

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

This really was the best meatloaf I've ever eaten, and I never cared for meatloaf before. I did make a few alterations. I omitted the milk and used Italian Seasoned Breadcrumbs instead of bread. For the topping, I added parmesan cheese and a little brown sugar. Mouthwatering!

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Mindi

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Reviewed: Sep. 25, 2009

A bit on the bland side but not bad if you are not looking for an overpowering dish. My meatloaf kind of feel apart. I used crumbled italian bread and probably would of had a denser meatloaf if I used a denser breadcrumb such as a country style bread or dinner roll. I will try it this way next time to see if I am more successful. Also, don't add any milk, it will work against you.

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RAISIN1

Cooking Level: Expert

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Reviewed: Sep. 22, 2009

This meatloaf was good, the consistency was great, good sandwiches the next day, definitely satisfied the meatloaf craving I had. However, I have managed to make it better in previous meatloaf renditions. I did like the toasted crumbled bread, and will use in the future, usually I use breadcrumbs or crackers.

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