11 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Great meatloaf. Not mushy, not dry like some recipes tend to get...<br/> I will leave sage out next time...personal preference.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Shabby Sign Shoppe August 26, 2014

OMG, OMG, OMG....OMG!!!!!!! This is Soooooooooooooo good!! That is all.

0 people found this helpful. Was it helpful to you? [Yes] [No]
paulaporter August 16, 2014

This was a great meatloaf! The taste was great and it didn't crumble apart when slicing. I used 1/2 # ground italian sausage for 1/2# of the ground beef, but followed the rest exactly. The flavor is great and I would not change a thing!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Michelle S. April 21, 2010

Excellent. Can't wait to make meatloaf sandwiches with the leftovers!!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
LaurelLee August 26, 2008

Ok,Let me start by saying this not only looked yummy but it was yummy.I used deer meat instead of burger & used bread crumbs instead of crackers.Over all it was awesome.This will be fixed again :D...

0 people found this helpful. Was it helpful to you? [Yes] [No]
DarksLight July 03, 2008

I substituted a pound of italian pork sausage for one pound of Ground beef. I also put some green peppers up in it and used water instead of milk because my boyfriend is vegan. Super good. We had it with cucumber salad.

0 people found this helpful. Was it helpful to you? [Yes] [No]
StaceyRabbitFace September 17, 2007

This was really good! I made it today for lunch (we eat our big meal at noon, my husband works nights)... the only thing I changed in the meatloaf was to omit the onions, I'm not a fan. I will normally add onion powder in the place... but I forgot - oops! I also cut the glaze ingredients in half as it seemed like a LOT to me.. and it was PERFECT, it still completely covered the loaf. Only other thing I changed was to cut the baking time down.. mine only took 1 hour, total. (50 minutes "plain" and 10 minutes w/ the glaze on it). I think next time I might add some green chopped pepper, as both DH and I like that in our meatloaf. But this was really good and I'd for sure make again! My 14 month old enjoyed hers too!!! :)

0 people found this helpful. Was it helpful to you? [Yes] [No]
ErikaNY May 06, 2007

All I can say is WOW !!!!,Now the opinons on this recipe are strictly mine since SO doesn't really care for meatloaf(but eats it anyway,go figure;))The only thing I did different was to cut ketchup for the topping down to 1/2 cup.Before cutting the meatloaf I let it "rest" for about 10 minutes and sliced into beautifully even pieces.The taste is what one would expect from meatloaf,pure comfort.To make it a true comfort meal,I served it with Scalloped Potatoes,Buttery Bread Machine Rolls,and Green Beans My Way.As good as it tasted the night I made it tasted even better as a meatloaf sandwich the next day.This "WILL" be made again.Thank you so very much for posting."Keep Smiling:)"

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef shapeweaver � April 15, 2007

I never thought to add the sage! This is my classic meatloaf other than the sage and I typically like to use ritz crackers. Delicious! Thank you for the perfect addition!

0 people found this helpful. Was it helpful to you? [Yes] [No]
SmoochTheCook April 04, 2007

Very good - a classic meat loaf recipe. I usually make a brown gravy for mine, but my dh has been asking for the kind with the ketchup glaze. What a great taste it adds. I only baked mine with the glaze for about 5 minutes as it started to brown. Maybe turning the heat down or covering with the glaze could prevent that. The 60 minutes plus the 5 was plenty for my meatloaf for doneness.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Pam-I-Am November 08, 2005
Glazed Meatloaf