Yes, Virginia There is a Great Meatloaf

Reviews

• "5 stars because it was easy to make and my very picky eaters liked it. After reading some of the reviews, I substituted the slice of bread with some stuffing (ground into crumbs with food processor) for more flavor. 1 slice of bread = 1/4 cup of crumbs. Also, the first time I made this, the sauce tasted very "vinegary" (my guys did not like it at all!), so the second time I made the sauce a couple of days in advance to let the flavors marry and some of the vinegar evaporate - much better (my picky eaters thought I used a different meatloaf recipe and I wasn't about to fess up). Reducing the amount of vinegar made the sauce taste too "ketchupy." Thank you for sharing!"

  By Chef #670089 on August 05, 2010 | 1136855

• "Best Meatloaf I have ever made. Absolutely rave reviews. I cant imagine anyone saying they did not like it! Oh well, to each his own favourites I guess! For me, this one has been a keeper ever since I discovered it here months ago. Rather than prepare the meatloaf in a family size loaf pan I make 4 or 5 small ones in small glass baking dishes and freeze them and then just pop in oven or micro to reheat when needed. I have also froze the sauce in ice cube trays and then have extra sauce when I pull out one of the little loafs. The frozen sauce melts almost immediately over the hot loaf. Love it."

  By thousandislandsgirl on May 22, 2011 | 1219618

• "My husband wanted a meatloaf like his mother use to make (He is 78 years old). This receipt fit the bill. Thank you so much!!!"

  By Marlene Segers on April 06, 2003 | 47903

• "Wonderful!. I used 1 cup of chicken stuffing mix instead of bread and a 1/4t of worcestershire sauce the second time I made it and my kids loved it."

  By potsuki on October 01, 2011 | 1254535

• "This recipe had good flavor...but there are a few things I'd change next time. First: Saute the onions prior to mixing into the meat to help soften them and incorporate them in. Second: use less milk...a lot less milk. Third: add a little dry mustard, minced garlic and Worcestershire sauce. Otherwise delicious and we enjoyed it."

  By Alaska Katie on November 26, 2011 | 1268152

• "I've made this several times now, and thought it was time to post my rave review. Best, best meatloaf I've ever made! Even better than my mom used to make, and I loved hers. I followed another's hint and sautee the chopped onions with a large clove of minced garlic before adding to the meat mixture, and add about 1/2 t. worstestershire sauce. I sometimes add a couple Tblsp. of bbq sauce to the sauce mixture, but the sauce is great without it too - I always make extra for those who like it extra "extra saucy"! Scrumptious comfort food."

  By Chef #1230396 on July 10, 2011 | 1233638

• "This was AWESOME!! We used garlic bread crumbs instead of sliced bread.....to die for!! ALso added about a spoonful of honey to the sauce....YUM!! This will be a staple in our menu from now on!!"

  By ohsweetmotherofpearl on November 18, 2010 | 1165093

• "This is pretty close to the Hunts Barbeque meatloaf I grew up with. The only things I did different was to add some French's mustard to the sauce as the Hunts recipe and also I added bacon because I wanted to try it and I loved it. I'll be retiring the Hunts version and start my own tradition for my family with this one with the changes I made."

  By mizjmassie on August 18, 2011 | 1243414

• "A nice and moist meatloaf . I liked the addition of the half & half . It added richness and made this meatloaf very moist . The only thing I did not care for was the sauce for the top . It was kind of sweet for our taste . I think I will try straight ketchup next time . Thank You for a great recipe ! "

  By Theresa P on September 20, 2003 | 68246

• "EXCELLENT!!! Loved this meatloaf, the sauce is wonderful. I Adapted only slightly by wrapping the sides only with bacon. Also used 2% milk & it was very moist & succulent, beautiful texture!"

  By Chef #494019 on May 08, 2011 | 1216237

• "I make my meatloaf ALMOST (hence, the 4 stars) just like this. The only difference is that instead of the milk or half and half, I take 1 can of cream of mushroom soup, spoon out 1/2 of the can of soup (undiluted) into the meatloaf mixture, and I use bread crumbs, instead of the slices. The rest of the soup I dilute slightly to a kind of 'saucy' consistency and pour that over the meatloaf and top that with a little ketchup,and then bake as directed. Yummy, moist, and makes a delicious gravy,even though you may have to skim off the grease first, but it's well worth it. I have never made the sauce recipe included in this post,so I can't comment on it, except to say it looks a little too barbecue-ee for my tastes. Note: I always make my loaf free standing, in a slightly larger pan, and then pour enough water in to surround it at it's base, which will give me enough liquid to make the gravy, after baking."

  By arroz241_11561377 on January 10, 2012 | 1278247

• "I had a meatloaf craving, and both my fiance and I agree that is was the best/easy meatloaf we've ever had. Mine took a lil longer to cook, and I made a few substitutions. (1) I did not have milk so I used a small can of evaporated milk. (2) I sauteed the onions in a heaping scoop of smart balance butter, all the while preparing the mixtures. (3) I did not have bread, so I used half of a large wheat pita. (4) I did not have quite enough of the ketchup for the sauce, so I used 3 of both the brown sugar and apple cider."

  By Julie Julie Julie on August 20, 2011 | 1243883

• "Made this for dinner last night. The taste was great, but it was swimming in grease that I had to pour off. Didn't realize hubby had gotten 80/20 meat, so it was probably my fault. I will make this with lean ground beef and see if that fixes it. Will update my review accordingly."

  By TracyReid on June 07, 2011 | 1224555

• "Thanks Nita & Virginia! This really is a meatloaf to look forward to! Followed the recipe but we did add about a tbsp of "Franks Original Hot Sauce" to the top sauce and that worked well with the vinegar and brown sugar"

  By ZONA FOODIES on April 05, 2011 | 1207687

• "I'd personally give this recipe a 3 but my meatloaf fanatic friend was crazy about it. This recipe did help me relize that I prefer packaged bread crums to bread slices when it comes to meatloaf."

  By Smarahcakes on August 20, 2010 | 1140538

• "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."

  By barbee2 on July 21, 2010 | 1132855

• "oh my! what a moist, delicious treat! thank you for sharing. The sauce was the best part!"

  By skssandy on September 02, 2003 | 65843

• "Nita, My husband and I really enjoyed this meatloaf receipe. The sauce was what set this apart and added so much flavor. Thank you, Connie "

  By Connie Peterson on July 11, 2003 | 59378

• "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!"

  By nwaskel on November 06, 2011 | 1264198

• "This was by far the best meatlof we have ever had! My kids loved it, DH loved it. i followed the recipe exactly (always do the first time) and it turned out perfect. there was a lot of grease in the loaf pan when it had finished cooking, so i simply drained it off into a saucepan, and made gravy with flour (made a roux) milk and even though it sounds gross, ketchup it was awesome. this is definitely a keeper! thanks so much for posting."

  By Glory to God! on November 05, 2011 | 1263513