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.
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