Meatloaf: Yes, Virginia There is a Great Meatloaf!

From: aunt maimes

On May 16, 2008

I've struggled with meatloaf in the past...my struggle is over. This is, without a doubt, the best meatloaf I've ever had. I will never use any other recipe. If I had "Virginia's" address I'd send her a thank you note!

From: ImACookingDiva

On Apr 30, 2008

I don't see that this meatloaf is much different than others I have tried, but it is good. We had with baked potatoes and buttered corn and it was eaten without any complaints. My family doesn't care too much for meatloaf, so this is a feat in itself! I would suggest using good lean meat in this recipe.

From: Jimijoe 43

On Jan 23, 2005

Great recipe! I added a clove of minced garlic also. One thing to remember - the onion, no matter how finely chopped, will never fully cook in a meatloaf. It should be sauted first. It also brings out the sweetness of the onion. If you should use the garlic, as I did, saute that also with the onion.

From: Domestic Goddess

On Aug 9, 2004

One of the "best" meatloaves I've ever had. I can't believe I made a piggy of myself, and ate 2 large size portions. "Yum"!!! Hubby loved it too. I did make one change though. I only added 1/4 cup of evaporated milk. Anymore than that, would of been too much, and would of made this meatloaf mushy. I know this because, I've made a lot of meatloaves in my lifetime, since I "love" to eat them. I also used 4 Tbsp. of packed brown sugar. It was just the right amount. I patted my meatloaf in a circular shape, into a 9-inch aluminum pie tin; like I always do. The meatloaf gets done more evenly, and it's easier to get out of a pie tin, than a loaf pan. I baked mine for exactly 1 hr. & 15 minutes, then let it sit ontop of the stove for 5-7 minutes more, before slicing. Thanks for a wondeful tasting meatloaf recipe, Nita. "It's a winner"!!!