Not outstanding, not extraordinary, but good and satisfying. Flavor is good – I used fresh thyme (the equivalent in fresh is three times that of dried) and added some celery just because I generally do. I didn’t bother cooking the vegetables first just because I generally don’t. There is minimal filler and I appreciated that. I like the brown, crusty exterior on meatloaf so I shaped this as one loaf on a cookie sheet and baked it for 1-1/2 hours. I did not use the brown sugar glaze as the sugar did not appeal to me so I served this with a simple brown mushroom gravy. As this recipe’s first reviewer I’m happy to report that while there is much wiggle-room with this recipe to make it “your own,” this basic, old-fashioned meatloaf is good just as it stands.
The brown sugar glaze is what takes this recipe from good and satisfying to outstanding and extraordinary! Please give it a try next time naples34102. Thank you for your review.
As a veteran meatloaf chef, this is a terrific recipe. I actually added more brown sugar to the sauce and added winch (Worcestershire) sauce plus sweet chili sauce. I never use loaf pans when I make meatloaf. Instead, I shape the meatloaf recipe on top of a foil lined jelly roll sheet. A 3 pound meatloaf with recipe ingredients approximates: 2" high x 5" wide x 10" long. Pour the sauce/glaze on top of this Bigfoot meatloaf, roll up the sides of the foil a bit to hold in the sauce and pop it into your oven. Thank you for this great recipe, Leigh Ann. We thoroughly enjoyed it here in Texas!!
I don't care what anyone says this is an outstanding meatloaf!! The only things I did different was I used an equal amount of panko bread crumbs in place of the oatmeal and made a brown gravy instead of the ketchup based glaze. I'm just not a fan of ketchup. This was simply the best meatloaf I've ever made. I can finally stop looking for a recipe for this I'm sticking with this. Thank you for sharing this amazing recipe!!!
I saw a recipe from Tennessee so I knew I had to try it. My Dad took our family to Tennessee and Kentucky from Wisconsin to visit relatives one summer and I remember the food there was amazing! Anyway I was not disappointed and I do believe this is the best meatloaf I've ever had- even better than my mother's which I love. I agree with Leigh Ann- not putting the top coating on is like painting the Mona Lisa without a smile. Thanks Leigh Ann- my wife and I are extremely impressed and I'm already making another batch.:)
i cut this recipe in half as i only had a little over 1# of ground beef. this was very good. different from what i would normally make. i forgot to add the milk (oops). nice firm texture. i really minced the heck out of the yellow bell pepper i had on hand so that my DS would not see it....i also roasted my vidalia onion a bit and also cut that up pretty finely. thanks for the post Leigh Ann:-)
very smooth excel. texture, suggestion in the glaze try 1oz tenn/kentucky whiskey mixed in.
I made this pretty much exactly how the recipe says except I chose to sauté the onion and green pepper as opposed to microwaving them. My husband raved it was the best meatloaf he had ever had so I will definitely be adding this recipe to the "keepers". Also as many other people have mentioned the glaze really seals it on this recipe. SO good.
I did not care for this recipe.
