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Excellent recipe. Moist and flavorful. The food only issue is in the vagueness of the cooking time. The writer should have given a more exact cooking time and at the very least mentioned the proper internal finished cooking temperature of 165*F for food safety sake. The time was about 1 1/2 hours in the pan suggested for me. It might cook more quickly molded into a loaf and baked in a shallow dish.

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Chef Saskatchewan Bound January 24, 2014

The flavor on this is great and I will definitely make it again!! I had problems with it falling apart when sliced, but my mixture was wet before it went into the oven so next time I will add more oats/breadcrumbs or less one egg. The DH and I are working on portion control now, but we couldn't stop eating this!

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Jules127 January 03, 2008
My Thousand Island Meatloaf