Good Eats Meatloaf

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My family loves this meatloaf recipe! I have made others but I always come back to this one. I like how I can sneak a bunch of veggies into it that my 5 year old would normally not eat. He gobbles this up! :

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I am not a meatloaf person, but this recipe does a very good job in converting me! Very moist, particularly if you use the veal, and flavorful. Love the the glaze!

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I made a few adjustments so I could make this using what I had. First, I halved the recipe (I baked it on convection for 35 minutes. I used granulated onion and garlic instead of fresh, and I omitted the carrots and bell peppers (although I added red pepper flakes. The meatloaf has a nice little kick - not too spicy, but you can tell it's there. I agree with others - the glaze is great, and I wish I would have made more for dipping and/or continued to baste it as it baked.

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Before I go into my lengthy praise, let me start off with one not of caution: cook the meatloaf OUT of a pan -- it makes a difference. I do it on tin foil, because I seldom have parchment paper.

I have made this meatloaf many times, after searching for years for a recipe I cared to repeat. Too bland, too dry, too mush, too complex -- until this one. It seriously takes my oven longer to get up to 325 than to prepare this meatloaf. This recipe is so good it can take what I call "dinking" -- limited substitutions without changing the yummy-ness.

Once I tried green instead of red pepper, once only had half a carrot, and once only the white parts of spring onions, once had no egg, and a couple times used granulated garlic. Now, I've only had to substitute or skimp on one ingredient in a given meatloaf, but they always comes out marvy. Bulletproof.

The second time I made it we didn't have nearly enough garlic croutons. I substituted garlic rye bread crisps, and we liked it so much we now just do the rye rounds!

There is one other substitution that is standard for us -- we use leaner ground beef, get it in the three pound chub. Now this is a bit more meat than the recipe calls for, so I just throw a little extra of everything in to compensate. We also like the ketchup topping spicier (and I've even sub'd a bit of molasses for the honey when we were out -- completely different spin on it!

My point is this recipe is so solid that you can change up an ingredient or two and it won't suffer appreciably -- and you may even discover something you like even better (like us and the rye crisps.

Mmmmm....good eats.

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Made as written with the exception I did cut the amount of cayanne and cumin in half and it was perfect to our liking. I love all the hidden veggies in this dish. Thank you Alton I will be making this again.

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I love meatloaf, and I had high hopes when I assembled this recipe. My Mom's recipe is still the tops. This was a little dry, and just not vava voom.

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The cumin makes this recipe! I've now made it several times and everyone says "what is that lil extra?" And I just smile and say it's my little secret! LOL

Also, I'm not a big vegetable eater and I love finding recipes that I can "hide" the veggies from myself!

My advice? Double up - everyone will love the leftovers!

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This is not the traditional "slab-o-meat" that you'd expect from the local diner or your Mom. If thats what your looking for then stop right now. This meatloaf has three qualities that you need to know. First, it is moist, not loose, not hard like a brick, simply moist. Second, it is well seasoned. Some reviewers say its spicy. Not overwhelming just noticeable. Third, and most important, this loaf is full of flavor. It does not need anything other than the sauce that it is draped with.

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This is the best meatloaf I have ever made, and one of the best I have ever eaten!!! I was a bit skeptical of the carrot, but it worked just fine! I had to substitute saltine crackers for the croutons, but it worked well. I will definitely try it with croutons next time, but this one will definitely be my go-to meatloaf recipe!

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even the kids liked it