Reviewed: Nov. 15, 2009

This was my first dish I cooked for my husband. I am not sure if he really enjoyed the dish or if he was just being nice, but i loved it! -newlywed-

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LBishop87

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Reviewed: Aug. 15, 2009

this was okay...but it didnt hold together well and didnt have very much flavor so i added alot more spices and sauce.

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cookkassi

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Reviewed: Jun. 21, 2009

Great tasting meatloaf...

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Dave

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Reviewed: Jun. 15, 2009

Not only is this meatloaf beyond yummy, but it's unbelievably easy!! I have made several different ones, and found this to be the best - great taste, consistency, and you can top it with whatever you like. We do ketchup, barbecue sauce, or a salsa and corn topping. Yummy!

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Beth

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 1, 2009

I made this for dinner tonight and it was pretty good. I made them in muffin tins because I was doing Meatloaf cupcakes for April Fools day. I did use plain bread crumbs instead of saltines. Thanks!

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 25, 2009

My family would be happy to eat this everyday and that's saying alot since my son doesn't like many of the things i cook for dinner. He begs me for this. It is everyones favorite. I did change a few things: I use Ritz crackers instead of saltines and also add a pkg of dry onion soup mix and some chopped green pepper. My husband is used to his granny and mothers home made down south cooking and usually my meals are good but don't compare, except this one. He says it "tastes like somebody's mama cooked it" lol.

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MzIt

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Reviewed: Mar. 16, 2009

This is the best meatloaf I have ever made! Really moist and delicious. This will now be my staple meatloaf recipe. Thanks!

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stay@homemom84

Cooking Level: Intermediate

Living In: Forsyth, Georgia, USA

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Reviewed: Feb. 15, 2009

I just finished dinner, and had to rate this right away because it was so good! For the loaf part, I did my own thing with spices and additions, although I omitted the water because I thought it sounded kind of weird. What makes this recipe so great is the idea of making the loaf in a larger pan so the grease can run off, leaving a nice crispy outside. I'd recommend giving the pan a spray with Pam, though. I also put on a glaze made of about one part grape jelly and one part ketchup, with a few dashes of tabasco in it.(Sounds kind of weird, but take a look at the recipe called buffet meatballs) I put it on before baking, and then about half way through. It was sweet, a little spicy, and got nicely glazed. I thought it was a nice addition. I highly recommend this recipe!

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CookinGal

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

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Reviewed: Jan. 25, 2009

perfect meatloaf recipe AS IS! the 9x13 pan keeps all the grease away from the meatloaf and makes it a little crispy, yet juicey in the middle! Great addition of steak sauce vs ketchup versions. Even my picky eaters who won't eat soggy meatloaf, loved this. Thanks for sharing and I will definitely make this again.

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utah

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Reviewed: Jan. 22, 2009

I just cooked this meatloaf tonight and it was great. I have tried other meatloaf recipes but this one blew the rest of them out of the water. It was the best!

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c_surin80

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Reviewed: Oct. 19, 2008

This was a awsome recipe our family would even give it a more then 5 star, we would even add more then 1 tbsp maybe 2 for flavor but this was great.

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sweet_angelgirl79

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Reviewed: Apr. 16, 2008

This was very yummy and quick to make. I didn't use a whole thing of crackers, I used less than half and used both worschesire sauce and a bit of A-1 steak sauce. I can't for the life of me remember where I read to have a less soggy and mushy meatloaf to use a bigger pan instead so that the juice it makes has room to spread and not drown the loaf and I've found this to make it even better! Might have an issue of First for Women. Will use this again! Thanks for sharing!

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Jess

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 27, 2007

I have made this meatloaf numerous times. It is a good, classic recipe. I have added my own different spices each time to change it up a bit. One thing that I would suggest though is to use a lot less water. The first time I made it I used the full amount and it come out a bit on the runny side.

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MUZIKANDWINE

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Reviewed: Nov. 7, 2007

This was awesome!!! I made it for a family get together and it was a hit. NO LEFTOVERS that night!!!

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Holiza

Cooking Level: Expert

Home Town: Fredericton, New Brunswick, Canada

Living In: Woodstock, Ontario, Canada

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Reviewed: Oct. 8, 2007

This recipe was very good. I used a whole onion, garlic seasoning and also a splash of ketchup and mustard to give it a little more flavor.

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Mish

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2007

This meatloaf was fantastic! Since you add crackers instead of italian style bread crumbs, I added various seasonings to the mix such as garlic powder, nutmeg, mrs. dash table blend, and some minced garlic. Cooked for exactly one hour and was perfect! Will definitely file this recipe for further use! Leftovers will work great on sandwiches for my husband for lunch!

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Colleen

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Reviewed: Sep. 19, 2007

I was looking for a savory, not sweet meatloaf for our family dinner. I came across this one and tried it. I wish I could add half a star because my husband would rate it a 4 and yet I really thought it was not that great...hence the 3 stars. Boring flavor. I'll try the salsa ones next time.

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Jul. 31, 2007

Love it! This is one of those recipes that is timeless and always great for the family. It makes so much in such a little time. Unlike other meatloafs I have tried, this meatloaf is tasty and very juicy.

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Heather

Cooking Level: Intermediate

Living In: Moody, Texas, USA

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Reviewed: Jul. 22, 2007

I had to make some changes to this one. Good base recipe, but I put in about half again as much onion, cut the water to 1/2 cup, put in a total of 1 and 3/4 sleeves of Saltines, and made a topping that I brushed on top of the meatloaf. I mixed ketchup, bbq, and worsteshire sauce together and then brushed it over top three times - before baking, 15 minutes into baking, and then at 45 mins of baking. A VERY tasty addition. Thanks for this recipe - the four of us ate the entire meatloaf! Next time I think I will also season the meat itself more - possibly some Emeril seasonings.

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Amanda

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Living In: Onawa, Iowa, USA

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Reviewed: May 16, 2007

This was good, but too many crackers. Tasted more like crackers than meatloaf. I added a watered down steak sauce to the top and it added flavor. I also added more onion and egg. I will make this again, but will tweek it quite a bit.

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Toe

Cooking Level: Expert

Home Town: Marlette, Michigan, USA

Living In: Lakewood, Colorado, USA

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Yummy Meatloaf

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