167 Reviews of Meatloaf

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.

From: Blayke Humphrey

On Sep 9, 2002

awesome! i love meatloaf, and this is a fabulous recipe. I put a little twist on it though. I spread the mixture onto a baking sheet, and layered swiss cheese and ham slices on it, then rolled it up like a jelly roll and then baked it. Awesome!

From: MPetty679

On Nov 19, 2003

Made this last night and I have never liked meatloaf but this was AMAZING. DH cleaned his plate... twice. The sauce was delicious though I only made 1/2 the quantity and still have pleanty leftover. I cooked mine in a loaf pan but the fat from the hamburger (used 15%) was all over the meat. Next time I'll try shaping it into a loaf and putting it on a broiler pan. Will DEFINITELY be making this one again and again

From: richabby

On Feb 10, 2004

I adjusted this recipe to use 2 lbs of meat. I cooked this in the crockpot and it turned out great. All the sauce in this recipe made it perfect for the crockpot. I used half whole wheat breadcrumbs half whole wheat saltine crackers. I think using partial saltines or other crackers are a must for the most flavor because of the added salt. Mine sliced nicely as leftovers for meatloaf sandwiches.

From: Jennifer Wood

On Jul 30, 2002

This was a great meatloaf! I loved the sauce but ended up with too much leftover. Next time I will half the sauce or split it up and use half for basting and half for gravy.

From: lizeroo

On Oct 22, 2002

This is really great tasting meatloaf. It stays nice and moist also. I baked it in a loaf pan instead of molding it into a loaf shape and I don't know if that contributed to my having to bake it almost an hour longer than the stated time. The sauce is great but it makes too much for the one loaf, will cut it in half in future. Thanks for posting!

From: Ren2pups

On Mar 18, 2004

Thank you so much for the recipe. As often seen, I had to use what was on hand....so i changed some things. No ketchup, so used tomato soup. Used less than half of a cup of the soup for the meat mixture, adding a little bit of skim milk to make it thinner. I also added about 2 T. minced garlic in the mix. I used 2/3 cups crushed crackers and 1/4 cup potato chips. Reduced the salt. I also used green onions, cause that's all I had. For the sauce, i used the rest of the can of tomato soup, mostly plain mustard, with a little honey mustard added. Also added a couple of T. hot picante sauce. Being the garlic lover I am, I also added about a T. of minced garlic to the sauce.Did not have a basting brush, so just spooned more sauce over it about every 20 mins. Was just told, "Best I've ever had". Thank you for the basics.....

From: Laudee

On Nov 25, 2002

Now, here's a winner! This meatloaf is very tasty and moist and makes plenty. Bet tomorrow it'll make dandy sandwiches! Followed your directions right down the line, and it came out just fine. We enjoyed every bite! Thanks a bunch for sharing. Laudee C.

From: AngelaTN

On Jun 23, 2002

Delicious! Easy to put together, and an excellent flavor! After months of searching, I have finally found a meatloaf recipe both my husband and I agree on! Thank you for sharing it.