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I could've sworn that I'd reviewed this before, but I guess not, so here goes. This is THE BEST meatloaf I've ever had. I made it exactly as written, and it was excellent, and I've also made some changes/tweaks over time. I use super lean beef (~90 to 95% lean), multi-grain bread (with sunflower seeds, flax seeds, and walnuts in it), lean center-cut bacon, and a mixture of light sour cream with a tablespoon or two of creme fraiche for the gravy. Instead of ketchup, I use A-1 steak sauce (the bold and spicy is especially good), and I usually use at least a cup or more of the mushrooms (I prefer cremini). It's absolutely one of our favorite dishes (and until this recipe, I didn't even like meatloaf). There are other tweaks I may try (like flourpower's suggestion of adding chopped bacon in the meat mix), but this is just a great recipe. Thanks, Irmgard, for a real winner.

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Lizzie-Babette November 14, 2010

Mmm, mmm, mmm!! This was my first time making meat loaf (though not my first time eating it) and I don't think I'll ever enjoy another meatloaf better than this! I suggest taking a little raw piece off and cooking it in the microwave to test the seasoning. I added a little extra ketchup and worcestershire sauce. I also added 3 strips chopped raw bacon in the meat mix. This one was a real hit!!

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~*~flour*power~*~ August 26, 2007

I don't know what I did wrong, but I ended up with a nice and moist meatloaf, but it was VERY bland and the gravy as well. So I averaged at a 4, the moistness was a 5, blandness a 3. I had SUCH high hopes for this, but all I could really taste (and that was barely at that) the bacon topping. The gravy tasted like warm sour cream. I wish I could say this would be our meatloaf of choice from now on, but I doubt I will make it again, at least not without changes that would really change the recipe.

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Michelle S. January 03, 2006

Incredible meatloaf! We made it exactly as written except we were out of ketchup, so used a chipotle barbecue sauce. We also put a piece of nonstick aluminum foil over the rack, since the meatloaf was fairly "wet". We still got plenty of pan drippings (used 85% lean beef, and 80% lean pork). Absolutely outstanding. The mushrooms added an especially nice touch. This is the only meatloaf recipe for us from now on. Unblievably good - moist, flavorful - perfect comfort food.

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Golfingaznut December 28, 2005

My normally erudite DH was reduced to MMM! MM! I was scraping the platter with my fingers! I can't say YUMMY enough. I added some sauteed mushrooms to the sauce. I took pics and will let you see them soon!! Thank you, Thank you, Thank you. BTW we used to make the "Ann Landers" meatloaf. Not anymore!!!

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Kymmarie April 30, 2005

I didn't make the gravy (to cut a few calories) but the meatloaf was absolutely delicious. Made with just ground beef (no ground pork on hand)and followed the rest of the directions exactly. Thanks for a great recipe, Irmgard! P.S. You are right about the leftovers making great sandwiches!

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M. Joan November 28, 2004

I haven't made meatloaf in ages, and I came across this recipe and decided to give it a try. I'm so glad I did! This produces a tender, flavorful meatloaf with exceptional flavor! It also slices easily and holds together well. The icing on the cake is the fantastic gravy! This dish exemplifies country cooking at its finest!

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yooper May 14, 2004
Hearty Country Meatloaf with Sour Cream Gravy