Meatloaf

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We read other reviews and liked these thoughts: 1. Double the sauce, it is fantastic. 2. Use a different cheese, we used feta and parmesan.

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This was superb!
We eat a lot of meatloaf's, and this was absolutely the best.
Only changes we did, was with the sauce. We used 1 cup of ketchup, 1/2 cup of brown sugar & 1/2 cup of dijon mustard. And used 2.5 lbs of ground moose/beef, and thick bacon.
We baked it for 45 min, then smothered the rest of the sauce on it. Then baked it for another 45 min., due to it being bigger then 2 lbs. Served it with baked taters & green beans with bacon.

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Incredible flavor. My father in law soaks his break in milk to make stuffing so ii figured the same technique for meatloaf would be delicious and it was. Tasty tangy sauce made this recipe even more special. Made as directed except added a little chopped onion and had to adjust heating time slightly... broiling for the last 15 minutes to carmelize the sauce. Served with boiled then fried egg noodles and peas.

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Amazing! My family loved it. I will be making this one again :

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The beef we raise is very, very lean. The bacon wrap for this meatloaf added just enough fat! We didn't have hot sauce so I added about a teaspoon of chili flake. By far the best meatloaf we have made. Thanks Ree.

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Thanks for this recipe, I made it and my family love it. I added chopped onions and garlic. It was delicious. The sauce was great.

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This meatloaf & sauce ROCKS - even my kids and husband request it for dinner! I seriously detest the thought of meatloaf and I'm a super picky eater. You've changed my mind with this recipe. I doubled the sauce - we like lots of sauce!!

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My husband loves meatloaf! This is the best recipe we have ever tried. Not too much - Not too little. Just right. Very easy and the sauce topping is out of this world!

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My boyfriend and I made this for dinner tonight & it was delicious! I was a little skeptical that the milky bread would make it soggy, but it turned out great! And the sauce is the boss!! By the way, who can go wrong with bacon?! Next time we might add some spices to the meat before wrapping it in bacon.

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Very good recipe after a couple of modifications: 1 cup dried bread crumbs (instead of bread slices & more dipping sauce. I have made this several times using both Ree's method and this one. I have found that when using bread slices I end up with mushy white lumps scattered throughout the loaf, regardless of how much I break the slices up beforehand. A bonus is that if using Italian seasoned bread crumbs it adds seasoning and you are also able to omit the fresh parsley (which isn't something that I usually have on hand. One thing that I have struggled with is getting the bacon to crisp up, since one side of it is against the meatloaf while cooking. I have thrown the oven on broil for the last few minutes of cooking and that does help crisp it in certain areas but overall it is still pretty limp and chewy, especially on the areas that are wrapped beneath the loaf. If anyone has any tips on how to fix this I would love to hear it!