Meatloaf

From: firealarmqueen

On Jul 7, 2009

This is really good and makes a large amount. We ate this and ate this for several days (2 adults and 2 very small children.) We had it w/ mashed potatoes and we had it on toasted kaisers. I'll make it again, but w/ the following changes: saute the onions a bit b/f adding to the mix (a bit crunchy for me), halving the water in the sauce mix (great flavor, very thin, agree that the caramelized/burnt sauce bits were delicious!!) and I'd like to intensify that!

From: Chef Frenchflair

On Jun 26, 2009

I was looking for a recipe similar to what my mother makes and this was the closest. I changed the recipe a little; instead of the cracker crumbs I put in 3/4 cup bread crumbs and changed the tomato sauce to salsa, adds a really nice flavor. I also put into the center of the meat loaf some chunks of cheddar cheese. I have a gas range and increased the temperature to 350 degrees for the same amount of time. The zesty marinade I cut the recipe in half, found that it made alot and don't use it all. This is now my husbands "want" once a week dinner!!

From: RZ1234

On Mar 27, 2003

One of the best meatloafs ever! I didn't have the recipe in the kitchen, so I did it from memory. I always use rolled oats (they're healthy, make the meat go further, and make it more filling), so substitued that for cracker crumbs. I was out of tomato sauce so I used tomato paste mixed with a little water. I forgot to put water in the topping, but am glad I forgot! I just spooned it on and coated the loaf evenly, and didn't bother basting. Everyone was scraping the caramelized topping from the pan and slathering their meatloaf with it!!! We hardly have any left for sandwiches now!

From: Jeff Spiker

On Sep 5, 2002

Excellent !!! Best meatloaf I have ever made !! My father-in-law (who is a meatloaf conissieur) absolutely loved it(much to my mother-in-laws dismay. I made two 1 1/2 pound loafs and found the sauce quantity was plenty for both loafs. Definitely will make this one again.