Knottsberry Farm Meatloaf

From: Chef SuzyQ

On Feb 1, 2008

Loved this recipe! I took a cue from another reviewer and used a muffin pan. We're trying to watch our calories, so I wanted to divide the servings in half. I put it in 12 muffin cups and cooked it for one hour, and it was YUMMY. We loved the sauce, but it makes a lot so next time I'll probably cut it in half to reduce the calories a little more. It was WONDERFUL, and a real keeper!

From: ColCadsMom

On Jun 9, 2007

My DH and I absolutely LOVED this meatloaf! I used sweet sausage (because of the kiddos), and my only other substitution was to use honey mustard in the topping (and cut the brown sugar back a little). I made it into muffin cups to try to convince the boys even more that it wasn't actually meatloaf...and it was WONDERFUL to have the "outside" all over! They liked it better than any meatloaf I've made so far. I'll make this again, even if only for DH and I, and possible freeze some for him to reheat while the boys and I vacation in Alabama for a few weeks. Thanks so much!

From: Sharlene~W

On Jan 23, 2002

It was a tasty meatloaf. I thought the carrots were a nice addition. I used mild Italian sausage for the hot sausage and had to skim off the fat a few times as it cooked. The sauce was a bit too sweet for my taste. Next time I make it (and there definitely will be a next time} I think I will cut back a bit on the sugar and wait to put the sauce on the top until it is nearly cooked through and I have de-fatted the juices.

From: Miss Annie

On Feb 8, 2005

This meatloaf is definately a keeper! We enjoyed the hot sausage and ground beef combination. The carrots added a nice visual appeal. The glaze was very, very good. Thanks, Di for sharing this recipe.