Classic Meatloaf

This recipe would be wonderful but for the cooking time. There's no way this is baked fully in 45 min.....2.5 lbs of meat was completely rare. I cooked it for 45 additional minutes at 350.

It's unfortunate to have to rate this pretty darned good meatloaf so poorly, but the fact that the cooking time is SO way off can neither be excused nor ignored. While he does mention that the meatloaf should reach a temperature of 160 degrees, a professional chef certainly ought to know that a 2-1/2 pound meatloaf would never cook through in 45 minutes, and this error could result in a very disappointing outcome for the inexperienced cook who trusts the recipe. The error should be corrected, as the recipe itself deserves a better rating - and the cooks who try this should be able to rely on the directions. As for the meatloaf itself, the "almost puree" of vegetables was novel for me, and I liked it. Not only are you getting some extra nutrients, but all these vegetables also contribute moisture and great flavor to the meatloaf. I'm not a fan of "Italian seasoning," so I just threw in a handful of fresh herbs - parsley, sage, thyme and oregano. I omitted the cayenne. I also skipped the glaze, which neither of us cares for. Cooking time will vary given the size and shape of your meatloaf, but my 2 pound loaf was cooked just right at 350 degrees for an hour and a half. (AR, if you correct the time and temp on this recipe, please raise my rating to four stars)

I made meat loaf last night, as someone stated the cooking time is off. more like Bake at 350°F for 1 hour 15 minutes

I increased the italian herbs (I assumed that to mean italian seasoning--I used my own homemade italian seasoning) to two teaspoons and I used homemade croutons (day old bread, brushed with EVOO and garlic powder, cut into 1 inch pieces and baked until crispy, then cooled) that I ground down in the food processor. Those were the only changes I made. Ginormous meat loaf. It fit in my Perfect Meat Loaf pan, but just barely, with a quarter inch at the top. Mine did take almost two hours to bake, taken out the last half hour to pour over the glaze. This was one of the better meat loaves I've ever made. Very flavorful, quite filling. I served homemade biscuits and Cheesy Vegetable Medley with this. Out of that big meatloaf, just under half remains--my oldest boy ate two pieces and my husband ate three! We all really liked it. The rest will be used for sandwiches in lunches tomorrow. I'll make this meat loaf again.

My husband loved this meatloaf. My advice is to also watch the video because he gives you some extra tips on how to make it moist and tender. But whoever said there is alot of chopping involved is right. But meatloaf is easy to prepare ahead of time. While your chopping, chop extra and freeze it so that next time you will have it chopped already.

I did not have all the vegetables so used what I had available at the time (carrots, celery & onion). I did use a food processor & think the finely chopped veg.s (even just the few I used) positively added to the flavor and moisture. I don't think the fine chopping can be achieved by hand. I watched the video & noted forming the loaf in a dish rather than I had been accustomed to using a bread loaf pan. I doubt I'll ever use a loaf pan again for meatloaf. I liked how this cooked in a larger casserole dish. I gave this 4 stars only because the sauce was too "mustardy" taste. We like a sweeter sauce so I just added more ketchup & brown sugar.

Classic Meatloaf Haiku: "So close to five stars! We weren't fond of the glaze. Otherwise, awesome!" Absolutely adored this meatloaf, but the glaze was just a tad on the sweet side. I halved the recipe for 1 lb. beef, omitted mushrooms (didn't have any, but I just increased the other veggies - pureed veggies in meatloaf = brilliant!!) and baked mine at 350 for an hour. Seriously moist, magnificent meatloaf that I'll gladly make again, but I'd reduce, or drop the brown sugar all together next time.

The time is correct but you must put it in an open pan and shape as he does in the video. If you are making it in a loaf pan it has to cook longer. I cooked as he did in video and it was right on.

This recipe is really good and a good way to sneak in some veggies. I didn't have celery, so used green pepper and omitted the mushrooms because of lack thereof, but would definitely add them next time. the main difference was I put them in muffin tins (the big ones, not the little cupcake ones) and they were wonderful. Cooked it at 350 for 30-35min TOTAL. Very flavorful and moist.

I loved this recipe!! The meatloaf was so juicy and moist and bursting with flavor! I served it with garlic mashed potatoes and steamed veggies....SO YUMMY.

This is a really good meatloaf! Cut the recipe in half and cooked it longer. Yumm

I really wanted to like this recipe because I love Chef John's Green Bean Casserole and Pot Roast but it may be the most disappointing meatloaf I've ever eaten. Here is my list of complaints: #1. the flavor of the vegetables is unappealingly prominent, probably would be better to saute the vegetable first to mellow the flavors before processing #2. the flavor of the dried thyme in the Italian seasoning does not go well with the meatloaf, #3. 2 T. of dijon mustard in the glaze was overpowering, using 1-2 t. would have been better or substituting regular mustard instead of dijon and #4. the cooking time was way off. When I checked the internal temperature after 45 minutes, it registered at 116 degrees. After I turned the oven up to 350 degrees it still took another 35-40 minutes to reach 160 and by then the mashed potatoes and steamed broccoli were cold. The end result was a dry, dense unappetizing meatloaf. Sorry, but this did not work out for us.

I didn't read reviews before I tried it. But watched this video: http://allrecipes.com/video/319/making-classic-meatloaf/detail.aspx?prop24=RR_RelatedVideo Turned out to be the best meatloaf I've ever made because I accidentally baked longer. I biled carrot and sauted onion. I would saute garlic next time.

Best freaking meatloaf ever! My friend said it was the best thing I've ever cooked. I did change the glaze up a bit...ketchup, dry mustard, brown sugar, and lemon juice. I cooked for only 5, cooked for an hr at 350 degrees.

AMAZING! I am eating it right now. Definately had to cook it a lot longer than prescribed in the recipie but it is hands down the best meatloaf I have ever had. I absolutely loved seeing how many fresh veggies went into it! I followed the recipie exactly except for the dijon mustard in the sauce. I did not have dijon mustard, but I did have powder mustard. So I put an extra 2 tablespoons of ketshcup (in place of the dijon mustard) into the sauce mix and then sprinkled a little bit of the powdered mustard into the sauce.

Not bad, but better without the bell pepper, which doesn't agree with everyone. Also, cook it at 350 and it gets a great crust. I also used evaporated milk and it came out perfectly.

Made this meatloaf for family dinner of 20. Everyone loved it! I did cut the brown sugar by half to make the glaze less sweet. Baked it at 350 for 1.5 hours.

Made a smaller size -- 2 servings -- but nonetheless a delicious recipe.

It's a great recipe. The timing is off, more like oven 350 F for 1 hr and 20 mins (therm @170 degrees) when done. Great taste meatloaf. One more change, I use ground beef, veal, pork. It was unbelievable taste. Everyone loved it.

I would have to agree with everyone that the cooking time is way off for a meatloaf that is 4x6. Maybe if it was flattened out more, it would only take 30 to 35 mins. to cook. At any rate, I thought it was very good. I liked it. I put in too much Italian seasoning by mistake but it still turned out fine. I wasn't sure if the bread crumbs were fresh or dry but I used dry and it was moist enough. I also used the mushroom gravy recipe Chef John posted and it was excellent. I have leftovers which we will enjoy in a sandwich. Glad this was successful. Let me just add, a 4 inch high meatloaf is extremely high for a 13x9x2 inch pan. Maybe in a loaf pan but I didn't use that. i flattened mine out to about 2-1/2 inches and it cooked quicker too. I turned the oven up to 350 after an hour and it finished cooking in about 15 minutes.

absolutely DELICIOUS!! I have searched for years for a recipe that didnt taste like a loaf of ground meat. My kids even enjoyed it. Only thing I changed was used one pound ground turkey and one pound organic beef. It was super moist!

Amazing! I am a meatloaf lover and I have been reluctant to deviate from the recipe on the back of the bread crumb box, however this is the new standard. I love the fact it has lots of veggies, which makes my wife very happy. This is truly classic meatloaf. I made Chef John's German potato pancakes, which was a first because I always make mashed potatoes with the meatloaf. Another "crowd pleaser" to say the least. This website has done more for my eating habits than any other website or magazine. I am pleased with the quality of the recipes, especially Chef John's offerings. As for cooking times, I did have to increase the oven temperature to 350 degrees because it wasn't cooking fast enough. I also cut the recipe in half but I will make two meatloaves with the original recipe next time.

No haven't tried this recipe yet but am going to make it for tonight's dinner. I think the problem with the oven temp is that the conversion from centigrade to Fahrenheit has been incorrectly calculated The Fahrenheit setting should read 325*approx. hope this helps.----325= 160/170- 3- Moderate 3 being the gas temp Recipe sounds great to me.

Very good. I made in the morning and let rest all day. When ready to serve I sliced and put in fry pan with Pam to brown both sides. I definitely needs to "rest" to have all the flavors blend. And to mention I cooked for almost one hour before the glaze. With the glaze I put back in oven 20 min only.

Longer cook time !! Was amazing

This is the best meatloaf I have ever tasted! it's fun to make, and my family woofs it down! I press the juice out of the "almost-pureed" vegetables before adding them to the meat. Dont know if you're supposed to or not, but I do.

This needs to bake at 350 for total of 1 hour. Best meatloaf I've ever had. Have made it 6 times now. "Moist and magnificent," I would agree. The vegetables make it flavorful. I add 1/4 cup catchup and 1/4 cup honey or brown sugar to the loaf and double the glaze because we like it on the sweet side. We use ground turkey, and it's better than beef. But the original recipe is awesome, too, with longer cook time.

I made this recipe but used just ground beef, not ground chuck. Yes it took a lot longer to cook. It makes very good next day sandwiches as its nice and firm. Very delicious!

I have spent years searching for the perfect meatloaf and this is the best I have found. It has wonderful flavor and is moist and holds together well without being tough. I recommend watching the video as his suggestions are very helpful. I only had Italian seasoned breadcrumbs so I left out the Italian herbs. I also left out the cayenne pepper as a matter of personal taste. I made this into 2 loafs and wrapped and froze them for later use. It froze well and baked up beautifully.

I did have to cook it for double the time suggested but it was delicious!

Great recipe except for the cooking time. I have been making meatloaf like this for years. Sometimes I use other vegetables like sweet potatoes or zucchini. I don't really think you can get the veg fine enough by chopping (unless you plan to chop for AGES). Before I had a food processor I used to grate them. Also if you use oatmeal instead of the bread crumbs it becomes Gluten Free.

I shredded the carrot, celery and onion to help with chopping. This took no time at all. Put the garlic thru a press. Meatloaf was alittle salty, will cut back on salt and cayenne pepper next time. Cooking time was right on for me. I used a meat thremometer to be sure. I had wathced the video and I think shaping the meatloaf as directed in the video helped.

I think the recent reviews about the cooking time are very critical. Indeed, I am extremely appreciative of the time alterations as I cooked it at 350 for 1 hr 20 mins & a few minutes more wouldn't have overcooked it. That said, the ingredients & directions were great! I did use roasted red peppers & bottled shiitake mushrooms as that's what I had. I would repeat this going forward for sure. The added moisture can never hurt a meatloaf I think. Anyway, my husband & I loved it! I will definitely share my altered recipe & cook it again for us.

It was good, but I have had better. Sorry Chef John.

Chef John does it again. This unique approach to meatloaf is perfect for me, because I live in a country where the beef is grass-fed and very lean (Mexico). I have tried various approaches to making meatloaf that does not taste like sawdust. This is it. Thank you, Chef John. I did use half the salt and half of the brown sugar in the glaze. Other than that, I followed the recipe exactly, and I cooked it for about an hour. This is an excellent, healthy meatloaf, and we are looking forward to having sandwiches tomorrow.

really good taste and would be great even without the sugary glaze I'm sure.

Similar to another reviewer the ingredients didn't agree with me. The uncooked onion and green pepper upset my stomach. Other than that, or the next day it was quite good.

This was an awesome recipe. I was concerned because I did not have any eggs. So with a little research I found that some have used potato flakes or potato flour as a substitute in meatloaf. The ratio is 1 tablespoon per egg. I put in potato flakes: 1 1/2 tbs and it turned out great.

This is a good basic recipe but my method is slightly different. Process the first 6 ingredients to small chunky state. Then the 7 ingredients after the ground beef, go into a bowl & get mixed. Then I put in the processed veggies, all the seasonings & eggs, etc & the ground beef and carefully & loosely mix it all together. I want all the veggies and seasonings to be thoroughly mixed BEFORE I add in my meat. Also, I use 1 egg/pound of beef. For 2-1/2 pounds, I would use 3 medium eggs. For a glaze, I only use ketchup & Dijon mustard.

It was my first-ever meat loaf. I didn't have a meat processor so I just chopped everything really tiny (of course that had to take a lot of time--so I skipped the carrots). But everybdoy just loved it. It was nice and moist and flavorful. Oh! I forgot to mention that I added half a pound of ground pork which I believe added to it being moist and flavorful too. And based on the other reviewers, I added more cooking time, around 20 minutes more.

Easy to make and delicious!! I tried this recipe to compare it to an old recipe I have had for years.....this is the new replacement!! Thank you.

I just made this recipe for my family and it was absolutely delicious. The only difference was I used Ground Sirloin and left out the mushrooms. The sauce on top I thought would be sweet, but the cayenne and dijon mustard take the sweetness out of the mix. Would diffently make again.

This was fairly easy to do and tasted pretty good but not FANTASTIC. The biggest problem I had with this is that after 45 minutes of cooking it was raw inside and the juices were running red. I kicked the oven up to 375 and cooked for another 30 minutes before it was cooked enough to eat. Actually the best part of the whole dish was the glaze.

This is one of the best meatloafs I've ever had!! I doubled the glaze recipe thinking the meatloaf may be a little dry but I was surprised to find that it was very moist and tasty. It didn't need anything...it was great.

I Use my SLOW COOKER to cook this meatloaf and it is amazing! I do not add mushrooms, bell or Cheyenne pepper. I also use a meatloaf mix (beef pork & veal). I also do not add mustard to the glaze. These are the only things I do different & that is due to my family's taste. And if you think this meatloaf is good, you need to try chef johns meatballs-totally amazing!!!!!!

my husband and I are always trying to outdo each other with the better meatloaf recipe. I think I have finally found the one! the family really liked this recipe. I think the only change that I will make in the future will be to eliminate the cayenne (or reduce amount) and put BBQ sauce on top instead of the sauce in the recipe (or eliminate the hot sauce). I guess I don't like spicy meatloaf! otherwise this is by far the tastiest meatloaf recipe I have found! love the addition of all the veggies-they give great flavor!

This meatloaf was excellent! Just the right texture, and loaded with veggies. I did change the sauce as others suggested. After it cooked for about 15 min. and it starts browning, pour off most of the fat, then pour the sauce over top, and cook for the remainder of time, which takes longer as other reviewers stated. For the sauce I used one 15 oz can of diced tomatoes and mixed some catsup in to taste. This will make more than needed, so cover the top of the meatloaf and use the rest as needed for leftovers. Finish cooking till browned on top and no longer pink in the middle.. I put mine in a regular size loaf pan and another small loaf pan. I also used 15/85 Ground chuck, and it was very moist.

Loved this!! I cut the servings in half to do this as I was only cooking for 4 people. I didn't do the glaze and the only other thing I changed was that I didn't have mushrooms or bellpeppers. I did all the other ingredients exactly as the recipe said. Tasted delicious and was a hit with the others that ate it! It was a bit more moist than I would like it to be, not sure why that was. Bumped the cooking temperature to 350 and ended up cooking it for about 50 minutes.

So delicious! I did not puree the vegetables, but I did cook them until tender in a skillet. I also used 1 lb ground pork, 1 lb ground beef to make it larger. This was very moist and tasty.

Not as good as I was hoping it would be. Plus cooking time way off. To me this is not a classic meat loaf. Classic for me is how mom used to make it, way to many ingredients in this one to be considered a classic.

I would suggest to everyone to watch the video on this recipe since the cooking instructions are different than the printed recipe. The cooking time is stated to reach a temp of 155°, and he states up to 40 more minutes or longer depending on the size of your loaf and pan you use. I heavily rely on a cooking thermometer when it comes to cooking meat in the oven. After the 50 minutes at 325°, my temperature was at 136, so I baked for 15 more minutes, it was then 157°, perfectly done in 1 hour 5 minutes. I always use a casserole dish with room on the sides in lieu of a loaf pan for meatloaf so the juices have some place to go instead of my oven floor. I only gave four stars, because although the flavor was close to excellent and certainly a very nice moist meatloaf, it just wasn't juicy like we're used to more like mushy moist, it had quite a different type of texture. We don't mind little chunks of veggies, and if you're one than needs to hide your veggies, this is your recipe. I think I prefer to very finely chop the veggies and give them a quick saute then add into the meat. The glaze was a bit strong on the mustard flavor even after I added in more ketchup. I left all the hot stuff out. We all liked it, but all three of my guys said they liked mine better.

Excellent meatloaf! MAkes lots and very tasty. Only found it took about another 15 minutes to cook than called for.

This was fan-frickin-tastic. Best thing I've made so far. My only tweaks were adding a little extra egg for better binding and I threw some BBQ sauce and steak sauce into the glaze, plus went about 25% more on the seasonings.

After watching the video and reading many reviews, I made this meatloaf,and followed the recipe exactly. I shaped the meatloaf as written (6" x 4" high), cooked it for 15 minutes, glazed it, then stuck a thermometer in for the duration of cooking. Also, my oven thermometer verified that the oven temp was 325 degrees. At the 35 minute mark, the meat thermometer registered 100 degrees. In all, the cooking time to reach 155 degrees F was 1.5 hours. I let is rest until the thermometer registered 160 degrees, another 5 minutes. The cayenne made it too hot for us, otherwise, it was a good (but not great) meatloaf. It is a good way to add veggies if you need to hide them, but for us, it was not worth the extra effort.

This is the 3rd time using this recipe. I LOVE IT! It is so good! Cooking for one and this makes a big loaf, so I freeze a meal or two and give the rest away to friends and family. Everyone enjoys it. I do increase the cooking temp to 350 for about an hour to an hour and 1/2...I start checking the meat temperature after about an hour. Thank You Chef John....its a KEEPER!!

I ended up making two small portions instead of one. I thought the Dijon mustard was a bit over powering in the glaze sauce, next time I'm going to cut it in half and add more spice.

!!! I don't usually care for meatloaf but this was extraordinary! Thank you for sharing it!

Wow my fussy husband loved this. The chopped veggies were just the perfect touch making this so moist and flavorfull. Thank you for this recipie it goes in to the rotation!

Made this tonight, very tasty, easy recipe to follow. Did increase temperature and cooking time. Substituted ground oatmeal for bread, everything else the same. Made the twice baked potatoes which also came out terrific. Will make again.

My first meatloaf (I am French, it's not a dish we do) and its really, really good. The ketchup and sugar topping really adds a little something.

Love this recipe, it is my go to meatloaf recipe going forward. Really like the puréed vegtables in this dish. I made recipe as is with a few minor tweaks; made into 2 smaller loaves vs 1 large loaf, this way you can freeze one for a later dinner. I added 2 tablespoons of chili sauce to the glaze. I baked for 30 mins, then removed from oven and added glaze and cooked for another 45 to 50 minutes.

So tasty, moist and tender. For those of you that have been following Chef John for awhile: you should know that he underestimates cooking times quite often because I don't think that he accurately times anything outside of his perfect prime rib recipe. Just use an instant-read thermometer and remove the meatloaf from the oven when it reaches 155 deg F. The addition of pureed veggies to the meat was essential for making it so moist and the Sriracha sauce added the needed kick for the glaze. I have enough leftover meatloaf to make cold meatloaf sandwiches for awhile. YUM!

I agree with other reviewers. Not long enough bake time. Should be 1-1/2 hrs. at 350/375. I've not made this but liked the addition of all the veggies to give moisture and flavor. I usually add ketchup or tomato sauce right in to the meatloaf ingredients...(it adds flavor but may need a little more crumbs to balance that extra moisture)

The addition of the vegetables made an incredible difference to a classic comfort dinner. I have always made my meatloaf using the "onion soup mix" recipe. My husband, however, had always loved his mom's meatloaf with lots of chunky veggies. I found this recipe, and it made the best meatloaf using both styles. I prepared the vegetables as Chef John suggests, then added them to the meatloaf recipe on the onion soup packet and cooked the loaf for the time recommended on the packet. (No other ingredients or glaze.) The results were wonderful; it was easily the best meatloaf ever. The meatloaf was very moist and juicy, and had the most interesting flavor and texture. I won't use any other method from now on; there is no comparison. Hats off to Chef John for another wonderful technique!!

Easy, Juicy and loved by the whole family. I make it with half Bison and half organic ground beef. An excellent combination.

this recipe had way to much stuff to add and it just didn't taste right at all.

O. M. G....the best meatloaf I've ever made! Moist and a perfect balance of flavors. If I stopped the review here, it would be correct, so this other stuff is just me... I only used 2 lbs. of good quality ground beef - 80/20 blend. Using only 2 lbs. of meat *may* have cut down on the cohesion factor, but it wasn't too bad. I doubled the recipe for the glaze except for the brown sugar, which I halved. I used half yellow mustard and half spicy brown (because I didn't have Dijon). I used Crystal's hot sauce, but only a little. It turned out great. It really is very important to get the vegetables "finely chopped, almost to a puree" because this is the key to a lot of the flavor and the moisture. If your food processor is up to the job, that's great, but I had some pieces that didn't get chopped as well and and stuck them in there anyway. That was a mistake. (Hate food processors! I guess they're a necessary evil for some things...) I used Italian flavored bread crumbs and cooked this for 1 hr, 15 minutes. This recipe is a keeper! Can't wait for the sandwiches I'll make later this week.

This meatloaf was absolutely delicious, I love red pepper so I used a whole pepper. I cooked mine at 325 for about 45 minutes to an hour and it was done to perfection, I would not change anything else. Some of the reviews stated that it took a lot longer, it may be due to the fact that you used a smaller pan I used my 10X15 pan, it all depends on how high the meatloaf is. on the cooking time. Thanks for the great recipe.

This is the best meatloaf I have ever made.

Have to say that my hubby and I both loved this recipe (we followed the higher cooking temp and longer cooking times) I do not eat meat and therefore have substituted veggie-ground-round* for the ground beef in my "meat loaf". Both versions turned out beautifully! In order for the veggie meat to hold together I did use 2 eggs. I used fresh herbs; rosemary, thyme, sage, oregano and Italian parsley instead of the dried (I know you said "no substitutes" Chef John, BUT..I had to try) in both meat and meatless versions. Also, we do not own a food processor so I just finely chopped the veggies and this worked well (probably because of the longer cooking time). In some of the reviews people have omitted the glaze, but, I have to say that we really did enjoy it. My hubby isn't a saucy guy, but he is a true meatatarian and therefore loves all things meat. So, I lined the baking dish of the meat version with bacon. I would recommend that if you do this you should omit half of the salt in the recipe. The bacon will add the extra saltiness. Bon appetite!!!

Super tasty! Cook time was off by a long shot, but it was worth the wait. Glaze was awesome. I used Crystal hot sauce for mine. Didn't have any Italian herbs so I used Italian bread crumbs instead. Also substituted chipotle pepper powder for cayenne. My new favorite meatloaf.

I altered it but it was amazing. This is the first meatloaf I have ever made. This chef made it so easy!! I made this in a smaller portion for just me and my boyfriend. I used 1.13lbs of ground beef, pork, and veal mixed. (Stop & Shop sells it that way as a meatloaf mix) I only used garlic, white onion and red bell pepper for veggies. I did not use italian seasoning. Instead I used italian style breadcrumbs. I cooked it at 350 for the times he said but had to add 15min to the end. So it took 15min, coat it with sauce, then 45min at 350 to cook through. And that was only 1.13lbs! So, yes, the time is off but whatever. All ovens are different so people should be checking their food anyway when following a recipe. The meat was SOOO MOIST! I believe thats from using a food processer to mince the veggies vs chopping them. This is super important. My picky boyfriend LOVED it and I loved it too! We ate the whole thing ourselves! Thanks to this chef, I mastered making meatloaf on the first try.

I tried this recipe for the first time, looking for something new. This recipe is without a doubt, a G R A N D S L A M! I've made meatloaf before and never had it taste this good! This certainly a WOW for dinner. Even our four year old picky eater cleaned her plate.

It was very good. Had great flavor. I only put ketscup on for the glaze. Very good. I cooked at 350 as other people recommended.

My husband & I made this for supper tonight. We upped oven temp to 375 & baked it 1 hr total to get temp to 160 degrees. My husband is a meatloaf hound & couldn't get enough. Moist & seasonings were perfect. Definitely 5 stars & a keeper!

Made the recipe exactly as written after watching the video. It was perfect: moist, delicious and totally comfort food! Don't forget to make Chef John's mushroom gravy, its savory flavor is fabulous with this meatloaf!

Best meatloaf I ever made! It is so moist and flavorful. My husband couldn't stop eating it!

Good. Tastes very Italian, which is different than meatloaf I'm used to. I added a lot more ketchup for the sauce, which I think was necessary. There was WAY too much liquid in it when it was done. Poured MOST, but not all of it out to keep some for moisture sake. Don't know if that was even necessary to keep any.

We all love the "crust" on meatloaf. I make four small loaves and place in a large Pyrex. Cooks faster , too!

This was delicious!! Very moist & flavorful. Very close to 5 stars. We followed what others did and turned up the temp to 350 degrees, and put it in for 25 min longer than the recipe called for.

Once again , John guided this aging new cook to making a great dish. I was forced to substitute honey for the brown sugar rock I had in my cupboard and left out the shrooms since my wife hates them. Other than that I followed the recipe and the meat loaf had great texture and flavor. It had just the right amount of zing to it but wasn't too spicy hot. Will definitely be making again.

I felt the italian seasoning over powered the taste. Did not care for it. (Took close to 2 hrs to cook)

This recipe is Amaz’ballz!!!!!! Tonight is my 4th time and there isn’t one thing I would change. I do make a second batch of the sauce minus cayenne powder for my mild flavored daughter. Anyone that has an issue with you cook temp and cook time, just use a thermometer. It’ll be done when it’s done. You want it faster, split into two loaf’s or cook at a higher temp. All recipes that include temp and time are just a ball park estimate meant as a guide. Make adjustments as needed. No recipe is worthy of the Bible. Ha that book is also up for interpretation. ??????????????

This recipe was great. Added few more mushrooms and a little extra spice, but otherwise followed the directions (and video) exactly. I used about 3 lbs of mixed lean ground beef and turkey, made two loaves and froze one for another night. I cooked one 1.5lb loaf for about 50 minutes at 375. The glaze was so-so, I might have used a little too much ketchup though. I would definitely make this again!

Really good but way too much salt. Also had to cook for longer than directed.

I reduced the amount of brown sugar (it was a little too sweet) and omitted the hot pepper sauce. I cooked it at 325 as it said but it was still very rare after 45 min. So instead I cooked it for another 40 min. Beside all of that, it was okay

Made this tonight for supper and it was a big hit....and even better was the fact that it was so quick and easy to make! The minced veggies made it very moist and tasty. I baked it for a total of 1 hr 15 mins at 325 degrees like others suggested. I will definitely be making this recipe again!!

Made this for the homeless shelter last night. 12 pounds of meat for 40 guys made into 4 loaves. It was great. The guys are always appreciative, but last night they said "thank you" with feeling. One gentleman requested meatloaf 3 times a week. I served the meatloaf with Chef John's mushroom gravy and mashed potatoes. Comfort food for sure. I cut back a tad on the cayenne, pepper and salt, but otherwise followed the ingredient list very closely. The food-processed veggies are a genius addition. Baked in the oven for 1 1/2 hours and the meat loaves were perfect. Thank you Chef John.

Hip Hip Hooray!!! My husband is the world's pickiest meatloaf eater. His favorite meatloaf is Boston Market's. I have tried a gazillion recipes (well, maybe not quite a gazillion). Many friends have said, "Oh, I make REALLY good meatloaf... here's the recipe". He didn't like any of them. THIS RECIPE HE LIKES!! I asked him if I should make it again and he said YES! Thank you, Chef John. You ROCK! I basically halved the recipe because there's only two of us. I sauteed the pureed vegetables for a few minutes. I used 1-1/2 lbs. 80/20 ground beef, 3 mushrooms, 1 clove garlic, 1 whole egg, a PINCH of McCormick's Italian Seasoning, no cayenne, seasoned bread crumbs AND a squirt of ketchup in the meatloaf mix. I reduced the mustard to about a teaspoon and added another squirt of ketchup after tasting. Shaped it into about a 3x8 loaf and baked for 1 hour, 5 mins. total (internal temp 160).

My mom made great meatloaf. Never the same each time. Mine was hit or miss. This recipe is perfect. Perfect consistancy, never crumbles and reheats well. Make your own tweaks for flavor but delicious as is. I add fresh parsley to the veg blended in my food processor.

Very tasty and I love the idea of the added "hidden" veggies. My fussy daughter has no idea she ate mushrooms, red peppers, and onions! As previous reviewers mentioned, I definitely had to increase cooking time. Baked at 325 for about 1.5 hrs. But depending on how you form the loaf, that can vary.

Yes. I is very tasty.

Good comfort food. A winner .Maureen Cooling

Best meatloaf I have ever made!

Best meatloaf on the planet! All the veggies keep this loaf nice and moist. My other recipe I had to add milk, not this one. I do sub out Worcester sauce for soy sauce (family preference)

Thanks to these reviews I knew exactly how to adjust the cooking temp and time in advance. The only changes I made to the recipe were to exchange the brown sugar sauce for bbq sauce and to substitute 1/2 of the ground chuck for ground turkey. It was a big hit with some very picky eaters !!!

The cooking time was off, otherwise thus was a great dish to trick my kids into eating more veggies than normal. I also added some zucchini as a bonus. Nice and moist!

This was thumbs down for me :( This recipe called for a lot of ingrediants and was very time consuming. Not a good recipe for a busy Mom. I thought I would make the effort for my son's sake....to get some healthy veggies in his diet. Did'nt work out.

It's a great meatloaf, flavorful and very moist. I made a couple of changes. I didn't have Worchester so I used soy sauce. I also added red pepper flakes along with the other seasonings the recipe called for. The glaze I did exactly how stated and added a good amount of Tabasco ( we like spicy food). The only downside is that the cooking time is off. It is closer to 1 1/2 hours rather than 45 min. What really made this recipe great and different are the almost puree veggies.