I made this and got rave reviews with the few changes I made. <br/>1. I used about a half sandwich bag of crushed croutons. The croutons are easier to use and don't absorb as much liquid, so it holds together a little better than bread. <br/>2. Using a loaf pan rather than a pan that allows for drainage means you've got a lot of grease and juice mixing i with your sauce, especially if you use cheaper hamburger. There's a simple solution for that that will also make a great sauce to spoon over the meatloaf. Halfway through the cooking process, I used a turkey baster to suction off most of the sauce/fat/juice mixture in the pan- don't worry about your meat getting dry because your meatloaf will produce more and you'll be adding half of it back in anyway; if you've got a higher quality meat, you should probably suction off a little less juice, maybe about 2/3. <br/>3. I mixed about 1 cup of cornstarch and a jelly glass of cool water (its absolutely imperative that the water is cool), added 1/2 of the removed juice, and added back to the meatloaf. This may seem like a lot of cornstarch, but it gets diluted when more fat and juice come out of the meat. It makes a nice little sauce for your meatloaf, and at the same time keeps it from swimming in grease. <br/>4. I turned the oven up to about 400, and put the meatloaf back in for 15 to 20 minutes to give the cornstarch/juice mix some time to thicken. Don't worry about your it burning- its covered in a lot of liquid. <br/>5. Get rave reviews from your family and take a nap.
The flavor of the meatloaf was great. A little looser than we like, it did not hold it's shape when sliced (I used the smaller amount of milk). May add extra bread crumbs next time. The sauce was slightly too vinegary for out taste. Would reduce vinegar by at least 1 tablespoon. Overall, a good meatloaf, just needs a few tweaks for our preference.
This meatloaf is scruptious. I made the mistake of using skim milk instead of whole milk and it was runny. Make sure you follow the ingrediants to the T.
It melts in your mouth. Had plenty of leftovers too!
This meatloaf was absolutely delicious. I used 2 pounds of hamburger, 2% milk and regular brown sugar as that is what I had on hand. It was yummy! Next time I will make in a larger pan so there will be more surface area for the glaze.
Thank you for a wonderful meatloaf recipe, we will have this again.
I normally use chili sauce on top of mine but was out so I used my meat mixture and your topping. It was delicious. I love that sweet tangy flavor from the mixture of brown sugar and vinegar. Plus it glazed the meatloaf nicely. Thanks for the new option for my meatloaf.
Good news - it was amazing!!
Bad news - Looks like I'm in charge of meatloaf from now on. :(
Seriously though, it was amazing and we'll be making it again! I used a purple onion (because that's what I had). I sauteed it a little before adding it and I tossed in a little garlic. Yummy!!
I tried this tonight , my grandson has been asking me for meatloaf so thought I would try something new instead of the same old one I always make. He loved it and he is 5. I thought it was really good myself. Like a few I thought it was a little too vinegary so I added more brown sugar and that worked. Next time I think I will try making it a little earlier myself too.
This is a wonderful recipe. My family thourally enjoys it everytime. I do find it a bit liquidy, however, I mix a tbls of flour with a tbls or two of water to make a paste, then i add it to the liquid and bring the liquid to boil in a small sauce pan to make a thick gravy or sauce for on top of the loaf. Nice and tangy. We make this alot in my house and love it very time.
Excellent and easy. We did make a second batch of sauce to serve with it too.
I have been using a ML recipe like this for years--not quite exactly the same, but same basic foundation. This is the only ML I will ever eat any other ML again.