By Irmgard on October 31, 2003
Photo by Kymmarie
Photo by Kymmarie
"This recipe appeared many years ago in Homemakers Magazine and since the first time I made it, it has become a family favourite. My daughter hates mushrooms, so I especially like the fact that I can chop them up finely and sneak them into the mixture and she is none the wiser! The cold leftovers make great sandwiches."
Serving Size: 1 (256 g)
Servings Per Recipe: 8
"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."
"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!!"
"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."
"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. "
"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!!! "
"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! "
"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!"