Because of the short ingredient list, I chose this recipe for my first attempt at making meatloaf and have now made it twice. I followed the recipe faithfully the first time with the only changes being that I used plain almond milk instead of cow milk, Italian seasoned dried bread crumbs, and increased cooking time to be about 1 hour and 25/30 minutes until the meat thermometer read 160 degrees F. The meatloaf turned out really good, pulling lots of compliments from my family. However, we all agreed that the sweetness of the topping was a bit much for our taste and that there wasn’t enough of it (which was probably a good thing since it was too sweet). The meat itself tasted good and was the perfect texture. The second time I made it, I used some of the suggestions from other reviewers.
Meat mixture: Used Italian seasoned dried bread crumbs (again) sautéed the onions with garlic, and added 1 tbsp of Worcestershire sauce (low sodium).
Topping: Doubled the ingredients to make more topping but reduced brown sugar by about half.
The recipe is mostly unchanged, however, because the original is just sooo tasty! My family said they loved it and want it again!
2 users found this review helpful
Mar. 6, 2014