My husband loved this! Best meatloaf that I have made by far. I substituted 1/2 c of oatmeal instead of bread crumbs and it turned out great.
This is the best meatloaf ever! My children love it. It stays together so well that I put it in a large roasting pan and cook quartered potatos around it.The potatos cook in the sauces that run from the meatloaf. DELICIOUS!! Thanks Mary!
This is the best meatloaf recipe I have tried to date. My husband even loves it and he used to hate meatloaf. Like another reviewer I used ground pork and veal in addition to the ground beef. I increased the onions to two and sauteed them in olive oil first. I also used potato bread instead of white, added a tbsp of dried parsley, and used only 2 tbsp of brown sugar for the topping and found it was plenty sweet. This is my only meatloaf recipe from now on. Thanks Mary!
This was EXCELLENT. I don't even like meatloaf and I loved this. My huband ate it up....2 big helpings. I didn't cook it for 2 hours, I have a VERY hot oven, so I only cooked it for a little over an hour. If I had gone 2 hours, it would have been dry. I also waited 30 minutes, then put the glaze on, to reduce burning. I used Splenda brown sugar blend to reduce calories, and it was great. Highly recommend this one.
Sooo good! I used the store packaged meatloaf mixture (equal parts ground beef, veal, and pork) instead of all ground beef. For everything else I followed the recipe exactly. The 2 hour baking time threw me at first (since every other recipe I've ever used has been 1 hour) but it was perfect. It came out moist and delish instead of the charred meatbrick I'd been imagining. It does have a slightly orange-ish color (from the mustard/ketchup), which I suppose could be somewhat disconcerting for people.
very good,everyone thought it was the best meatloaf they ever had. I use a meatloaf mix of veal, beef ,and pork. Also I used 3 cloves of finely chopped garlic rather than powder Also added some finely chopped green peppers.
Excellent meatloaf Mary! This is delicious and moist with a nice tangy brown sugar glaze. I used about 1/4 cup of chopped onion and Italian-style bread crumbs instead of white bread. I also used dijon mustard instead of yellow. I garnished the top with with a bit of dried parsely and put it in the oven at 400 for about 50-55 minutes.
This will be my new meatloaf recipe. Meatloaf was very good moist and easy. I used about 1-1/2 t. of Lawry's seasoning salt instead of plain salt.
Instead of using a regular loaf pan I used two mini loaf pan so I could freeze one for later. I did cut back on the cooking time as to not overcook. I added some italian seasonings (parsley, basil, oregano) and used 1/2 lb. fresh sage sausage in place of the 1/2 lb. of beef to give more flavor. Another good meatloaf recipe from this site.
Meatloaf had no real texture, too much moisture. Prefer it with crackers rather than bread.
