Reviewed: Feb. 10, 2012

This was an awesome recipe. I was concerned because I did not have any eggs. So with a little research I found that some have used potato flakes or potato flour as a substitute in meatloaf. The ratio is 1 tablespoon per egg. I put in potato flakes: 1 1/2 tbs and it turned out great.

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3 users found this review helpful

Reviewer:

Suzy homemaker HA

Reviewed: Feb. 7, 2012

My husband loved this meatloaf. My advice is to also watch the video because he gives you some extra tips on how to make it moist and tender. But whoever said there is alot of chopping involved is right. But meatloaf is easy to prepare ahead of time. While your chopping, chop extra and freeze it so that next time you will have it chopped already.

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17 users found this review helpful

Reviewer:

Petey

Reviewed: Feb. 3, 2012

This recipe is really good and a good way to sneak in some veggies. I didn't have celery, so used green pepper and omitted the mushrooms because of lack thereof, but would definitely add them next time. the main difference was I put them in muffin tins (the big ones, not the little cupcake ones) and they were wonderful. Cooked it at 350 for 30-35min TOTAL. Very flavorful and moist.

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10 users found this review helpful

Reviewer:

patla06

Reviewed: Feb. 1, 2012

Made this meatloaf for family dinner of 20. Everyone loved it! I did cut the brown sugar by half to make the glaze less sweet. Baked it at 350 for 1.5 hours.

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7 users found this review helpful

Reviewer:

Liz M

Reviewed: Jan. 21, 2012

I did not have all the vegetables so used what I had available at the time (carrots, celery & onion). I did use a food processor & think the finely chopped veg.s (even just the few I used) positively added to the flavor and moisture. I don't think the fine chopping can be achieved by hand. I watched the video & noted forming the loaf in a dish rather than I had been accustomed to using a bread loaf pan. I doubt I'll ever use a loaf pan again for meatloaf. I liked how this cooked in a larger casserole dish. I gave this 4 stars only because the sauce was too "mustardy" taste. We like a sweeter sauce so I just added more ketchup & brown sugar.

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17 users found this review helpful

Reviewer:

DrKKF

Reviewed: Jan. 20, 2012

Similar to another reviewer the ingredients didn't agree with me. The uncooked onion and green pepper upset my stomach. Other than that, or the next day it was quite good.

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3 users found this review helpful

Reviewer:

Angus

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 18, 2012

I loved this recipe!! The meatloaf was so juicy and moist and bursting with flavor! I served it with garlic mashed potatoes and steamed veggies....SO YUMMY.

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12 users found this review helpful

Reviewer:

Nazima

Reviewed: Jan. 16, 2012

I did have to cook it for double the time suggested but it was delicious!

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4 users found this review helpful

Reviewer:

N. Huffer

Cooking Level: Intermediate

Home Town: Hartford, South Dakota, USA

Living In: Alexandria, Virginia, USA

Reviewed: Jan. 11, 2012

Excellent meatloaf! MAkes lots and very tasty. Only found it took about another 15 minutes to cook than called for.

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3 users found this review helpful

Reviewer:

Linda

Cooking Level: Intermediate

Living In: Melfort, Saskatchewan, Canada

Reviewed: Jan. 10, 2012

Classic Meatloaf Haiku: "So close to five stars! We weren't fond of the glaze. Otherwise, awesome!" Absolutely adored this meatloaf, but the glaze was just a tad on the sweet side. I halved the recipe for 1 lb. beef, omitted mushrooms (didn't have any, but I just increased the other veggies - pureed veggies in meatloaf = brilliant!!) and baked mine at 350 for an hour. Seriously moist, magnificent meatloaf that I'll gladly make again, but I'd reduce, or drop the brown sugar all together next time.

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13 users found this review helpful