1770 House Meatloaf

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Look..it's meatloaf, but it's one of the best. BUT....as another posted this relies on the spices, herbs and vegies for flavor and texture, so if you "dont have the chives" etc it won't be as good. It won't be bad, just fairly ordinary, so if thats what you're doing, don't complain. However if you do make sure to get all the flavors in there, you will have one nice meatloaf. My "boys" (hubby and son go nuts for it. Me, well..it's still meatloaf, but really good meatloaf. Love the idea of lamb, I'll have to try that.

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Great recipe. I only used beef chuck, I added 2 garlic cloves to the meatloaf. I didn't have any beef or chicken stock so I made my own. Olive oil, sauteing ingredients, 1/4 cup onions, 1 diced medium tomatoe, 1/4 cup green bell pepper, 3 Tbs. tomato ketchup, 1/2 teas. basil 1/2 to 3/4 cup water, simmer for about 5 minutes. Next time I make the meatloaf I'll be sure to have all the Ingredients.

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This meatloaf is delicious! Whether you make it exactly as the recipe states or tweak it a little.
I've made this recipe three times and my family loved it every time. The first time I made it by the book. The second time, I reduced the amount of chicken broth to 1 cup so that the sauce didn't take quite as long to thicken. The third time, I changed the ground pork to ground turkey (not ground turkey breast, reduced the amount of thyme and parsley in the meatloaf to 1 tbs. each and 1/2 tsp. each in the sauce and reduced the butter to 2 tbs.
Sometimes recipes appeal to some people and not to others. Give it a try, make a change or two and try it again. If you still don't like it, well, not everything appeals to everybody.
But, in my family's opinion, this was fantastic!

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I wasn't sure if I should make this recipe or not after reading some of the reviews. It seemed people either loved it or thought it was bland and a waste of time; I'm glad I made this recipe, it was delicious.

I would recommend using plenty of roasted garlic for the sauce, I doubled the amount the recipe called for and was glad that I did. I think some people may have been turned off from this meatloaf because it isn't a traditional version. It focuses on flavor by starting with quality meat and herbs rather than using BBQ sauce/ketchup and bacon for flavor. I loved it but if can't get past a lack of ketchup on your meatloaf then maybe this recipe isn't for you.

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you people with the thin sauce problem all you have to do is thighen it up with corn starch and water, if you like it thicker. i thought it was good

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We just watched the episode on TV. Even though the meatloaf was baked on a sheet tray rather than in a meatloaf pan, the bottom looked soggy when it was removed from the sheet tray.

We bake our meatloaf also without a loaf pan, but on a wire rack covered with perforated non-stick aluminum foil in a sheet pan. The meatloaf is supported by the foil and the dripping falls thru the perforations down to the sheet pan.

We like thyme and grown our own. Thyme is strong herb so we don’t use as much of it in recipes as called for.

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Fabulous!!!! Easy to make and Full of flavour :

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I have done this recipe 2 ways. The first time was exactly by the recipe. And it was delicious, but I do have to agree with a previous post, it makes a LOT of meat loaf. The second time I made it I had some ground land on hand instead of veal so I used that. All I can say is OMG!!!! It was fabulous!!! My boyfriend, who isn't a meatloaf fan, loved the lamb version. So much so that he told his co-workers how good it was. Plus the leftovers are even better thinly sliced isms used in a gyro with a tzatziki sauce from Alton Brown. If you are a lamb fan I recommend you give it a try.

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This is the best meatloaf I've ever made or tasted. The flavors blend so well. For the person who said all they tasted was the thyme, there had to be a mix up in measurements. I made this exactly as specified and the flavors are amazing. It doesn't fit into a loaf pan, so spreading it out to full fourteen inches in length, five inches wide, and two inches high is a must for cooking in 40 minutes. I like my meatloaf crunchy so I put it under the broiler for a few minutes to crust the top. It was incredible. The sauce is pretty thin, but I spread the garlic cloves on my piece and they added much flavor. This is a keeper for sure.

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Hmmm, I don't get it. After reading most of the favorable reviews I was hugely disappointed. To be fair, I am eating it again as leftovers and was hoping it would develop more flavor. Sadly, it didn't. I followed the recipe exactly. It's not horrible but just...boring. Truthfully, meatloaf isn't ever going to be a knockout dish but was looking for a step above "moms". I am an experienced cook and have tasted a variety of meatloaves. My daughter and husband didn't think it was that bad. I will be deleting this from my recipe box.