Reviewed: Nov. 1, 2012

This meatloaf is amazingly tasty. It only lasted a couple of days around here, lol. I definitely recommend it as-is...no need to alter the recipe.

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Reviewer:

kimmy13

Reviewed: Sep. 12, 2012

Ok, first I have to say that in the 6yrs that I have been out of my parents house I have attempted to make meatloaf quite a few times and always ended up disappointed with the results. I'm a pretty decent cook and can make all kinds of complicated and ethnic dishes, however mastering a GOOD meatloaf has really been the bane of my culinary existence ... until now! I made this SUPER easy recipe last night, with few changes, and my bf and I loved it (he usually dislikes my meatloaf as much, if not more, than I do lol)!! This will definitely, definitely be my meatloaf recipe for now on. The simplicity of it is ridiculously amazing and it turned out fantastically moist and flavorful. Here are the changes I made: Used about 1.5lbs of ground meat since that's what I had, replaced the water with about 3/4c milk and about 1/4c of the jarred pasta sauce, used dried minced onions rather than fresh, as well as some dried minced bell peppers. Made a free form loaf and cooked exactly as directed, which was the perfect amount of time. If i could give this 10 stars, I would! Thanks to the original poster, great recipe!! :)

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Reviewer:

ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 28, 2012

As is, this wasn't for us. I think this recipe has potential with some tweaking. On the plus side, it is a sturdy meat loaf. No falling apart here.

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21 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 6, 2012

With a couple of tweaks, this was pretty good. I used the food processor to turn the stuffing into bread crumbs as I felt it would deliver better consistency throughout the loaf and therefore give it a better texture. It did. And I nixed the marinara sauce, using instead a can of Manwich sauce. The Manwich sauce is a standard for me with meatloaf because of the wonderful tangy flavor it lends to the dish. (You can make your own Manwich sauce with ketchup, chili powder and diced bell pepper--heat in sauce pan long enough to soften bell pepper so it releases its flavor into the sauce.)

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Reviewer:

peachweb

Reviewed: Oct. 27, 2011

This was one of the best meat loafs I have made. But I made a few changes to mine. I also used stove top for chicken. Instead of water I used milk. And added about a 1/4 cup Dijon mustard. I also used chili sauce to top instead of the pasta sauce. I also cooked it in muffin time. I love that there was no grease.

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Reviewer:

Juliee

Reviewed: Mar. 22, 2008

This is the best meatloaf!!!!! I did add chopped onion and bell pepper. Thanks for the wonderful idea of using the stuffing. It was amazing. This will definitely be on my list of can not live with out foods! Thanks again.

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Reviewer:

christina

Cooking Level: Intermediate

Home Town: Oxford, Mississippi, USA

Reviewed: Sep. 7, 2007

This was so good! I made some changes: added onion, green bell pepper, garlic, and parsley. I cut back a bit on the water, since I put the veggies through the ciusinart, and they were pretty watery. I cooked it in the microwave, and it was plenty moist and smelled so good! Thank you for the recipe!

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Reviewer:

Jenifer

Reviewed: Apr. 24, 2007

This recipe is good, but needed more flavor, was a little bland in the middle. Other than that it was good, not dry, but moist, maybe add salt and pepper to it. Also I used ketchup on the top as that is what my kids like.

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Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Jacksonville, Arkansas, USA

Living In: Romance, Arkansas, USA

Reviewed: Feb. 11, 2007

One of my family favorites. I top it with sweet jalapeno pepper jelly. Best meatloaf I've found. Thanks!

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Reviewer:

LKERMAN

Reviewed: Dec. 27, 2006

It was EZ to make, quick to put together, but we found lacking in something...so we added medium salsa on top to give it extra zing. I would consider adding salsa or sauce to the meat as well, just make sure you're starting with lean beef, if not you'll end up with something very soggy. I would try again, but have to tweak abit.

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