Meatloaf: Yes, Virginia There is a Great Meatloaf!

From: Chef #789745

On Nov 8, 2009

This is a delicious recipe! I didn't make the extra batch of sauce as Nita recommended but definitely will in the future...it is so good! I used 4 TBSP brown sugar and since I didn't have apple cider vinegar on hand I used a combination of white vinegar and apple juice. I cut back the milk to 1/4 cup thinking it would be a little firmer. It was perfect!

From: Chef #668331

On Nov 7, 2009

What can I say that hasn't been said! Awesome meatloaf that the whole family loves. This is it. The last meatloaf recipe I will ever make. Thank you. I nearly gave up because I've never found one that turned out good, let alone GREAT!!

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"!!!