This was a tasty and moist meatloaf that the whole family loved. I too used stuffing mix instead of bread crumbs. One note on that: If you use stuffing mix, decrease the amount of salt you put in the recipe. The stuffing mix is already loaded with salt and will make the meatloaf too salty tasting.
My family LOVED this recipe and I will make it again. I used canned italian bread crumbs and A-1. Have made it twice and it's been great both times. For those who had problems with crumbling, a little extra egg will do the trick. This meatloaf freezes well too. I sliced mine before freezing it to make for easier reheating and serving. BTW, this goes great with Allie's Delicious Macaroni and Cheese (also from this site) as they both cook at the same temp. and have complimentary flavors. Thanks for a great recipe!
This really is the best meatloaf! It's not bland like most meatloaf recipes. I used a very lean meat ground meat, it was so moist! Good-bye dry meat loaf! I raised the servings to 8, added two full eggs rather than the 1 1/3, used the Bold & Spicy A-1 sauce to give it extra zing..Mmmm, breadcrumbs I had in the freezer that I had made from whole- wheat bread, toasted, broken up, and put it a Cusinart blender that has super sharp blades. Left out the green peppers as I did not have any, didn't miss them, though I am sure you could add what you like and it would remain awesome providing the liquid level of this recipe is kept in balance with items added.
Finally. A meatloaf that tastes like a meatloaf is supposed to. I have tried a bunch of recipes, and none were quite right (none were even close to my mom's). This was the one. I did read reviews and noted that if you use all A1, it's kind of strong, so I did the A1 in the meatloaf and brushed the top with a bbq sauce I had instead. Perfect. Was very happy. Went to 2-1/2 pounds of meat/2 eggs and it needed to cook longer - did one hour as called for, then upped the temp to 375 for another 15-20 minutes. Didn't dry it at all.
I hate meatloaf, but I really liked this way. Followed the recipe except I didn't put green peppers in it, since I don't like them...turned out great!!
This recipe is absolutely awesome. Now I made a few changes but this is THE BEST recipe I've found for meatloaf and TRUST ME I've tried a more than I can count. Here are the changes/additions I made. I added 1/2 tsp. of dried sage, 1/2 tsp. of dried parsley, added more egg, used cream instead of milk and used crushed Ritz crackers instead of bread crumbs. Also, instead of brushing the top with the rest of the A-1 steak sauce I combined about 1/3 cup of ketchup with about 3 Tbsp. of brown sugar and waited until it baked for an hour. Then I turned the oven to broil, brushed the top of the meatloaf with my ketchup mixture and broiled (watching carefully to not burn) until carmelized. Repeat process until desired crust is achieved....SOO GOOD! Never had a meatloaf so simple yet so flavorful in my life. My girlfriend doesn't really like ground beef and certainly didn't like meatloaf...but after making this...her thoughts have changed. Thanks for sharing the love
I have never liked meatloaf but my dad wanted meatloaf for supper , so I figured I would try this one because it actually sounded good, with the onions and green peppers. It came out fantastic, I actually added bacon to the top of the loaf before baking, and it gave it a wonderful flavor ! Very yummy, has changed my view of meatloaf!
This is the meatloaf I was raised on. Only thing Mom did differently was omit the salt. This is a solid meatloaf that won't fall apart when you go to cut it and it makes great meatloaf sandwiches. When I make this now, I add garlic powder and sometimes a teaspoon or so of italian seasoning. This is also good to make an open faced meatloaf sandwich with mashed potatoes and a good brown gravy. Total comfort food.
Five stars alone just for the addition of the steak sauce (I used A-1) which was a unique and quite tasty addition, but unfortunately it was not enough to carry the meatloaf. This needs a lot of help, but definitely has potential - but with all the tweaking I feel is necessary it wouldn't be the same recipe. This needs a whole lot more than just steak sauce! For the bread crumbs I used crushed, herb-seasoned stuffing mix. I also added fresh parsley, sage, thyme and a healthy dose of Chicago Steak Seasoning. Once mixed it was drier than I would have preferred, so I gave it a couple shots of ketchup which was just fine since I felt it could use a little tomato flavor to balance the A-1 anyway. Rather than baking this in a loaf pan I just shaped and baked it on a foil-lined cookie sheet and it was perfectly done in an hour (160 degrees). Once sliced and eaten hubs and I both agree that while it was flavorful (why wouldn't it be with all the stuff I added to it?) it could have used less bread crumbs and maybe even another egg for a meatier flavor and firmer texture. On its own, however, this recipe is merely a basic, starting point to a potentially great finish.
