The Best Meatloaf

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Most Helpful Positive Review

Oct 11, 2006

This was a tasty and moist meatloaf that the whole family loved. I too used stuffing mix instead of bread crumbs. One note on that: If you use stuffing mix, decrease the amount of salt you put in the recipe. The stuffing mix is already loaded with salt and will make the meatloaf too salty tasting.

—GRACESCAPE

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Most Helpful Critical Review

Oct 22, 2009

Five stars alone just for the addition of the steak sauce (I used A-1) which was a unique and quite tasty addition, but unfortunately it was not enough to carry the meatloaf. This needs a lot of help, but definitely has potential - but with all the tweaking I feel is necessary it wouldn't be the same recipe. This needs a whole lot more than just steak sauce! For the bread crumbs I used crushed, herb-seasoned stuffing mix. I also added fresh parsley, sage, thyme and a healthy dose of Chicago Steak Seasoning. Once mixed it was drier than I would have preferred, so I gave it a couple shots of ketchup which was just fine since I felt it could use a little tomato flavor to balance the A-1 anyway. Rather than baking this in a loaf pan I just shaped and baked it on a foil-lined cookie sheet and it was perfectly done in an hour (160 degrees). Once sliced and eaten hubs and I both agree that while it was flavorful (why wouldn't it be with all the stuff I added to it?) it could have used less bread crumbs and maybe even another egg for a meatier flavor and firmer texture. On its own, however, this recipe is merely a basic, starting point to a potentially great finish.

—naples34102

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661 Ratings

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Jul 15, 2008

This really is the best meatloaf! It's not bland like most meatloaf recipes. I used a very lean meat ground meat, it was so moist! Good-bye dry meat loaf! I raised the servings to 8, added two full eggs rather than the 1 1/3, used the Bold & Spicy A-1 sauce to give it extra zing..Mmmm, breadcrumbs I had in the freezer that I had made from whole- wheat bread, toasted, broken up, and put it a Cusinart blender that has super sharp blades. Left out the green peppers as I did not have any, didn't miss them, though I am sure you could add what you like and it would remain awesome providing the liquid level of this recipe is kept in balance with items added.

—MLWiese

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Jan 12, 2007

My family LOVED this recipe and I will make it again. I used canned italian bread crumbs and A-1. Have made it twice and it's been great both times. For those who had problems with crumbling, a little extra egg will do the trick. This meatloaf freezes well too. I sliced mine before freezing it to make for easier reheating and serving. BTW, this goes great with Allie's Delicious Macaroni and Cheese (also from this site) as they both cook at the same temp. and have complimentary flavors. Thanks for a great recipe!

—T. Provence

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Feb 26, 2007

I hate meatloaf, but I really liked this way. Followed the recipe except I didn't put green peppers in it, since I don't like them...turned out great!!

—Lissa30

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Mar 27, 2007

Finally. A meatloaf that tastes like a meatloaf is supposed to. I have tried a bunch of recipes, and none were quite right (none were even close to my mom's). This was the one. I did read reviews and noted that if you use all A1, it's kind of strong, so I did the A1 in the meatloaf and brushed the top with a bbq sauce I had instead. Perfect. Was very happy. Went to 2-1/2 pounds of meat/2 eggs and it needed to cook longer - did one hour as called for, then upped the temp to 375 for another 15-20 minutes. Didn't dry it at all.

—ctmom

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Jun 14, 2007

I have never liked meatloaf but my dad wanted meatloaf for supper , so I figured I would try this one because it actually sounded good, with the onions and green peppers. It came out fantastic, I actually added bacon to the top of the loaf before baking, and it gave it a wonderful flavor ! Very yummy, has changed my view of meatloaf!

—ajsmom0513

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Oct 10, 2011

This is the meatloaf I was raised on. Only thing Mom did differently was omit the salt. This is a solid meatloaf that won't fall apart when you go to cut it and it makes great meatloaf sandwiches. When I make this now, I add garlic powder and sometimes a teaspoon or so of italian seasoning. This is also good to make an open faced meatloaf sandwich with mashed potatoes and a good brown gravy. Total comfort food.

—Sarah Jo

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Nutrition

Calories
286 kcal
14%

Carbohydrates
9.5 g
3%

Cholesterol
105 mg
35%

Fat
17.9 g
28%

Fiber
0.9 g
4%

Protein
20.9 g
42%

Sodium
805 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

The Best Meatloaf

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 286
Calories from Fat: 161

% Daily Value *
Total Fat 17.9g 28 %
Saturated Fat 7g 35 %
Cholesterol 105mg 35 %
Sodium 805mg 32 %
Potassium 332mg 9 %
Total Carbohydrates 9.5g 3 %
Dietary Fiber 0.9g 4 %
Protein 20.9g 42 %
** Sugars 2.5g
Vitamin A 5 %
Vitamin C 22 %
Calcium 7 %
Iron 26 %
** Thiamin 6 %
Niacin 63 %
Vitamin B6 17 %
Magnesium 8 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.