This is a very delicious, basic recipe. I would have given it 5 stars, but I made a few alterations which prevented it from being on the bland side. I added about a tablespoon or so of Worcestershire sauce (I just eyeballed it), used Italian seasoned breadcrumbs instead of plain, sautéed the onion with a few cloves of freshly minced garlic, added some fresh chopped parsley into the meatloaf, and I added about a tablespoon of BBQ sauce to the glaze just to give it a little more dimension. And for my tastes, I used a teaspoon each of salt and pepper (if anyone wondered how much should be recommended). Don't forget to double the sauce! **Also, here's a helpful tip on how to cook it. Free-form the loaves, and place them on a cookie cooling rack. Line a large cookie sheet/baking pan with foil, and place the cooling rack on top of the baking pan. This will allow the fat/drippings from the meatloaf to fall onto the bottom of the pan, so any draining/soaking will not be necessary.** The original recipe yields a pretty good meatloaf, very moist and with the right proportions...but the modifications made it even better! It was my first time making it, and I even made my grandma proud. :)
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This is a very delicious, basic recipe. I would have given it 5 stars, but I made a few...