Reviewed: Jan. 28, 2009

it was great!!!!!!!!!!!

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cohen

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

Living In: Weatherford, Texas, USA

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Reviewed: Jan. 27, 2009

Absolutely the BEST meatloaf i've ever made/had!

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Dawneta

Home Town: Vancouver, Washington, USA

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Reviewed: Jan. 22, 2009

This recipe was one of the best I've made and believe me I'm old enough to assure you that I've made plenty. I debated whether or not to try it but I certainly am glad I did. If your looking for that one good keeper of a meatloaf recipe believe me give this one a shot. I really don't like when everyone gets on there horses and say oh by the way I changed this and that and then it was wonderful but I did change the toast and crackers to crushed seasoned croutons simply because i didn't want to make toast and did not have buttery crackers but this recipe is definately wonderful.... thanks for sharing...

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Patty F

Cooking Level: Expert

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Reviewed: Jan. 16, 2009

I followed the recipe exactly, however in the last 10 min. of cooking I merely coated the top of the loaf with ketchup. It was already swimming in juice and if I had added as much tomato sauce as the recipe called for I would have had meatloaf soup. Upon first taste I thought this was fine, but certainly not the best I'd ever had. The real beauty of this recipe is in the leftovers. Because is is SO moist, leftovers are delicious - even 3 days after the fact. In fact, I'd say the longer you let it sit in your fridge the better it gets. If you like a nice crust on your meatloaf this is *not* the recipe for you but if you are looking for many days of yummy meatloaf sandwiches, try this one.

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Beth

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Reviewed: Jan. 12, 2009

This recipe was too moist, to the point it was mushy. I did not like it, and neither did my family. Maybe we just like our meatloaf firm and NOT the same texture as raw hamburger meat.

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bstarb

Cooking Level: Intermediate

Living In: Holland, Texas, USA

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Reviewed: Jan. 8, 2009

Simply perfect - followed it exactly except a little less milk. My family loved it, and my husband, who grew up on meatloaf and therfore hates it, LOVED it. Thanks for the great keeper recipe!

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mickey

Cooking Level: Intermediate

Living In: New Kensington, Pennsylvania, USA

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Reviewed: Jan. 8, 2009

Very tender, moist & flavorful.

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limey

Living In: Austin, Texas, USA

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Reviewed: Dec. 29, 2008

Followed the posted recipe, but added 1/4 cup shredded provel cheese. It received many compliments.

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HercTurkey

Cooking Level: Beginning

Home Town: High Prairie, Alberta, Canada

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Reviewed: Dec. 9, 2008

The recipe sounded great, just didn't work for us, very bland

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bubbasracecar

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Nov. 19, 2008

I tried this last night, it wasnt that great. i went by the recipe except i put it on a baking sheet. i was DONE at 40 minutes (i even turned down the oven after 20 minutes). ill keep looking, thanks

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dannysgrl1031

Cooking Level: Intermediate

Home Town: Ruston, Louisiana, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Nov. 11, 2008

I made this meatloaf tonight and everyone loved it. I didn't mention I was trying a new recipe and one by one each commented how good it was. I did not change anything. Thankyou for an easy and tasty recipe

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daylightchat

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Reviewed: Nov. 7, 2008

Amazing! I cook varied styles of meatloaf (Italian, BBQ, etc) once a month, but after tasting this, my family voted to up it to once a week... in place of the all-time favorite spaghetti! Only variation: I use 1lb ground beef and 1lb ground pork in everything that normally would call for beef to cut $$. I did so here as well, and that works fine. Thanks for sharing!

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Courtney

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Reviewed: Oct. 9, 2008

My family loved this recipe. We all thought it was the best meatloaf we'd ever had. I did make a couple changes though. Like a few others, I used garlic and onion powder instead of fresh ingredients, but then I also used Dale's Steak seasoning instead of the worcestershire and threw in some chopped roasted red peppers I got out of a jar from the grocery store. The roasted red peppers added a tangy sweetness that complimented the recipe really well.

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Jennifer

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 9, 2008

I enjoyed the final product but the original recipe could use a little tweaking. I used less tomato sauce and ketchup on the top of the loaf so it would get dried and crunchy. Also, I like to bake the loaf in a broil pan as to keep it from sitting in its own fat. The recipe is great if you tweak it to your taste.

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John

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Reviewed: Sep. 30, 2008

Great meatloaf, very moist! I think 1/4 milk is too much though. But overall I think it is the best meatloaf I've ever made too!!

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Janie

Cooking Level: Intermediate

Home Town: Bozeman, Montana, USA

Living In: Punta Gorda, Florida, USA

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Reviewed: Sep. 17, 2008

Delicious! I changed the meat to half beef and half pork and uses V8 instead of tomato sauce. Will definitely make again.

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TARKLE

Cooking Level: Expert

Home Town: New Hyde Park, New York, USA

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Reviewed: Sep. 14, 2008

It is true - it is the best meatloaf I have ever made. It is so moist and tasty! My husband normally doesn't like meatloaf, but he requests this at least once a week! Great recipe!

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Jbax

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Reviewed: Sep. 4, 2008

just for the heck of it I tried this recipe,and it was right on the money. Thank you so much for the idea. I didn't have the canned tomatoes,I used a can of italian stewed tomatoes with oregano instead. Man was that tasty.

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sam nelson

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Reviewed: Jul. 22, 2008

Wasn't great, but wasn't bad. I'll use a new recipe next time I make meatloaf

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L.Cumminger

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

This turned out great! I did make quite a few changes, although the actual recipe for the meatloaf itself was nearly same (I used Italian bread crumbs instead of crushed crackers, and eliminated milk, because it was perfectly moist without). I cooked mine in a slow cooker. Meatloaf in a slow cooker is quite easy. Line the slow cooker with 2 sheets of foil, so they cross at the base and there is extra foil hanging over the sides (you will use the foil to pull out the loaf when finished). Then you shape your meat into a loaf, place inside the slow cooker, cover with sauce and cook on high for 4 to 6 hours. The sauce I used included the other half can of tomato sauce, 1/2 cup water, about 1 T of worcestershire sauce, 2 tsp prepared mustard, and a bit of brown sugar.

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