Good Eats Meatloaf

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This was the WORST meatloaf I have ever made or eaten. a total waste of time and ingredients and I followed the recipe exactly. Alton, what did you do?

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I couldn't wait to have the leftovers....it was that good. I did reduce the breadcrumbs by 1/2 though. Alton, congrats on your anniversary and I look forward to many more episodes of Good Eats.

How about pulled pork?

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I have been looking for a good meatloaf recipe for years. One that met my sauce requirements and that my husband and kids could agree on the taste, texture and any odd looking ingredient that they would pick out. I finally found it in this recipe. I actually followed the recipe, except I did mini meatloafs. I know it was a sucess because all of the leftover were eaten. That is exceptional considering my husband and kids only east leftovers if they are pizza or Thanksgiving Dinner.

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Terrific flavors and the glaze is the literal 'icing' on the loaf! We loved it and have made it several times now. Even if you have to modify slightly (such as if you are out of certain ingredients and must substitute, it turns out great. We love the spices - lots of great flavor.

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My disclaimer: I have a hard time rating a recipe that I've made changes to without trying the original first, but I can't rightly give something less than five stars if I changed it a little and it still turned out amazing.

The changes: I used all ground chuck, no chili pepper, no red pepper (because the friend I made this for hates bell peppers, I only used a smidgen of cayenne and the glaze I made was the traditional ketchup/brown sugar type.

That said, this was and awesome meatloaf. I made it for a friend who is VERY picky and he loved it. I've never heard of putting carrots in a meatloaf, but I think they really helped keep it moist.

For those of you that had crumbling problems, try what I did: assemble the meatloaf the morning or night before your going to cook it. I lined the pan with plastic wrap, packed in the mixture and let it chill in the fridge for a few hours. The mixture set up very nicely and also gave the flavors a chance to "mingle." When I was ready to cook it, i just flipped it over and it came out as easily as a jello mold :-

Hope you will enjoy this as much as my friend and I did, I'll be making it again and again to prove to people that meatloaf can be really good!

ps- I made this with Ina'a smashed potatoes, which were also delicious!

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I grew up on the Quaker oatmeal back of the box recipe. Meal loaf was not a favorite with me, since it resembled boiled hamburger. This baking technique was so intriguing, that I couldn't resist, so I made two: one for visiting family and the second for a visiting neighbor. This one is delicious?a hit with everyone. Best of all is the crispy exterior and moist , flavorful interior. Thank you so much. Alton.

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I made this for dinner tonight. My brother-in-law just pushed it around on his plate, and really didn't eat more than a bite or two. I liked the texture, but didn't care for the seasonings. Held together well. Will probably use this minus the thyme the next time.

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I made this meatloaf on the spur of the moment. Not having any red pepper, I substituted carrots. AB's shows gave me the confidence to know that was reasonable for moisture and bulk. Followed the rest to a 'T'.

Better than my mom's - high praise since that's the only other one I've ever liked. Best of all - LEFTOVERS!!! Nothing beats a good meatloaf sandwich.

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I thought it was going to be super spicy and it ended up being just right! I love it! I even took some to my grandmother and she loved it!

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This also is my very first AB dish and I followed everything EXCEPT for the hot sauce in the glaze. (We are not of the 'heat-lovers' population.

But even for us, the meatloaf was a little on the spicy side, but that only added to it's flavor. Very juicy and the glaze was amazing. Leftovers were also great!