Reviewed: Apr. 3, 2013

I made this exactly as stated in the recipe. I found the texture odd (too many bread crumbs?) and the taste to be bland.

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Reviewer:

Phil112

Reviewed: Feb. 28, 2013

My husband and I really enjoyed this. I have a meatloaf recipe that I've been making for years that my family loves, so I don't normally try other meatloaf recipes, but this was super tasty and will make it into our dinner rotations. I used 21/4 lbs of ground beef and increased the other ingredients a tad.

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Reviewer:

boyz5

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: North Kingstown, Rhode Island, USA

Reviewed: Feb. 25, 2013

Hubby really liked this meatloaf. I liked the tang that the sour cream added. I used a meat thermometer to determine when it was cooked through. It took about 1 hour 15 minutes for mine, not 45 minutes. Easy to put together and a yummy result!

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Reviewer:

Lynne Garrison

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Ridgecrest, California, USA

Reviewed: Feb. 23, 2013

I used extra lean ground beef and tore two slices of fresh whole grain bread into small pieces instead of using the crumbs. I also flattened it out more in a larger pan. Otherwise I didn't change anything--just made sure to use Lea and Perrins worcestershire sauce and Breakstone sour cream. The family loved it, and it made great leftovers for sandwiches! Made about 8 servings. Holds together beautifully and quick to prepare. Will keep this in the rotation as an alternative to the more traditional recipe! Thanks, Lindsay (and Eileen)!

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Reviewer:

Reviewed: Feb. 22, 2013

Did this with Elk and Venison, very easy and very good.

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Reviewer:

rickelkhunter35

Cooking Level: Intermediate

Living In: Klamath Falls, Oregon, USA

Reviewed: Feb. 19, 2013

I made it just like the recipe stated and my family absolutely loved it! My daughter had a friend over that had four servings. It was a hit!

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Reviewer:

MichErinTut

Reviewed: Feb. 14, 2013

It was really good. Quick and easy with only 7 ingredients. I didn't change anything except for adding a layer of 3 parts ketchup to 1 part yellow mustard on top, and I only had Kraft parmesan cheese rather than grated.

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Reviewer:

ROYHOBBS

Reviewed: Jan. 22, 2013

It was such an easy recipe to follow and so quick to put together. I did make a few small changes but I think the recipe as written would be good too. I read some of the other suggestions so I used 1/2 cup sour cream and 1/2 ranch dressing. I think the ranch gave it a nice added flavor. I also used 1/4 cup less of the bread crumbs because I thought it might turn out too dry. After baking though, I think the full amount would have been fine. It has a really good flavor and it'll make great sandwiches because it isn't crumbly at all. I'll definately make this again!

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Reviewer:

Bonnie

Reviewed: Dec. 18, 2012

I have been making this meatloaf for years. I have recently started adding BBQ sauce mixed with ketchup to the top of this and the family loves it.

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Reviewer:

LFields829

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

Reviewed: Dec. 13, 2012

Delish! I just made and per the author's suggestion, I substituted onion dip for part of the sour cream (1/3 c dip, 2/3 sour cream). I used full fat dip and sour cream. I think low fat and fat free dips taste bad when used for cooking. Maybe that's my personal taste preference. My cooking results have been more unpredictable with the fat free stuff. I am definitely adding this to my "go to" recipe list!

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