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Meatloaf Recipe

Meatloaf

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

Showing 21-30 of 32

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  • on April 04, 2006

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    I followed the directions to the tee excluding the hot sauce as I did not have any in the house. It was super and the glaze made for a wonderul flavor with each bite. I served with mashed potatoes and salad on a rainy night and there was one piece left! A big hit with the entire family.

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  • on February 13, 2006

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    This is like Mom's meatloaf! Very good and simple to make. I put mine on a small rack to keep it out of too much liquid. I inserted a temperature probe because I have a tendancy to overcook boiled water! Thanks Sarah.

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  • on June 29, 2005

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    I read the reviews and I followed the recipe as listed-- except that I am glad that I cut back on the hot sauce. I invested in a meatloaf pan, long ago, that comes in two pieces. The top pan has holes in it, and fits into a another loaf pan-- that way, fat drains below which yields a less fatty meatloaf. I did NOT experience that negative reviews that I read. I used veal, pork and beef and I could've easily added the glaze at the beginning. The glaze is the real treat! Really delicious. I've never made meatloaf that wasn't 100% ground beef, and I am glad that I did the combo of meat. What a delicious meatloaf and I can hardly wait to make sandwiches. This is my first recipe by Sarah, and it's a real keeper. Don't hesitate to make this recipe, and please don't stray from her list of ingredients. I would not change a thing!

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  • on June 14, 2005

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    Make sure and add glaze ONLY during the last 15 minutes or so, doing a few times until used up. Otherwise, it will burn.

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  • on June 13, 2005

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    Great and simple recipe, got lots of complements!!

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  • on April 20, 2005

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    MY Family loved it. The best meatloaf I have ever ate.

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  • on April 07, 2005

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    I made this recipe based on the fact that it was a Sarah Moulton recipe (love her! try her macaroni and cheese! delish! and all of the positive reviews.

    I found the meatloaf to be a gigantic failure. While the flavour really was excellent, the texture was awful. There was far too much meat, which created far too much juice and the meatloaf seemed to be poaching itself in it's own liquid, rather than baking. In the future, I would "visit" the meatloaf a few times through the baking time and drain it.

    One of the reasons the meatloaf may have been too moist was the use of fresh bread crumbs rather than dry bread crumbs. I was rather surprised by the ingredient, but did as instructed. Dry bread crumbs would have absorbed a lot of the juice. And it was juice, not fat -- before anyone points out that the meat I was using was probably too fatty, I was using extra lean beef.

    Also, you are instructed to put the glaze on the meatloaf at the beginning but, again, because so much juice is produced, the glaze kind of runs off and it all looks very unappetizing. In hindsight, I would ignore the instructions and just put the glaze on for the final 15 minutes of baking time.

    I made this recipe for a birthday party and so I was really bummed out when the rest of the meal was so excellent -- Barefoot Contessa's parmesan smashed potatoes, roasted carrots and provencal tomatoes -- YUM!

    I think the recipe could definitely be fixed. But after spending all of that money and not loving the results the first time, I think I would rather move on to another recipe!

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  • on March 26, 2005

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    Will definitely make it again!

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  • on March 08, 2005

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    My family LOVES this meatloaf.

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  • on March 06, 2005

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    This is a perfect meatloaf. The nice thing about it is that you can modify it to your liking. I actually mixed some spicy Italian sausages with the ground sirloin. It added a very nice flavor. Also, I didn't have any bread crumbs, but had some bagged herbed stuffing mix which worked very well.

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