1770 House Meatloaf

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This was phenomenal! And I always thought my meatloaf was best....but this is as good (maybe better : than mine. One thing I want to add to those of you who worry about the salt problem. I have a tip from Anne Burrell that is full proof. After you have combined the ingredients in the meatloaf (including salt, take off about two tablespoons and press flat; fry up in a little olive oil in a frying pan and taste it. If it is okay - go with it - if not, add more salt or other seasonings that you think it might need. I never do any kind of meat mixture without doing this before I cook it in the oven.

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I have never reviewed a recipe on this site but felt compelled to do so with this particular dish. I followed this recipe exactly and was not at all pleased with the results. My family and I found the meatloaf itself rather bland except for the overwhelming taste of thyme. The gravy was extremely thin and not flavorful, even with the addition of the roasted garlic. I I have been cooking for MANY years and have never been so disappointed with a meal. Not worth the effort.

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Absolutely Delicious ... I made this recipe for Father's Day (the hubby loves meatloaf along with Pioneer Woman's Mashed Potatoes and it was a HUGE HIT. The only variation I made to the meatloaf recipe was added chopped/diced carrots to the celery/onions sauteed mixture. The gravy was very tasty and the meatloaf was delicate and dense at the same time. Very flavorful. I did not experience any difficulties with the gravy. The only word of caution I would really add is that this makes a LOT of meatloaf. I sent some with family and froze the remainder for another evening. Thank You for posting this recipe, Ina!!

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ina knows best

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I'm not a fan of meatloaf, my husband is. I followed the recipe exactly, as I do whenever I make something for the first time & review it. I cut the 3lbs of meat down to a 1 lb loaf for us & adjusted the rest of the ingredients down to a 1/3 of the recipe. The only change. It was absolutely wonderful & as long as I have this recipe, I am now a fan of meatloaf & my husband is happy w/a new meatloaf. The sauce was thin, but flavorful, so it didn't bother us. With the "viewer" being a chef friend of Ina's, I had no doubt it would be good. Would Ina have a "loser" cook on her show? I did bake it longer than the directions said, maybe Ina & Kevin's ovens are better than mine. And I am always careful on the amount of salt I use, no matter what the recipe calls for. You can put more in, but you can't take it out. Thanks Ina!!

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This recipe is great and so is the sauce. I didn't have the roasted garlic so I sautee'd some shallots in butter first and deglazed with the broth and it was perfect (for the sauce. I only have one complaint and that is that my meatloaf was not completely cooked. I have to admit I was skeptical about baking it at 350 for 40-50min which seemed way too low a temp and not enough time either. My other meatloaf recipes are at least at 375 or 400 F and for a cooking time of 1 hour. In addition I did not even use 3 lbs of meat as per the recipe; only 2 lbs. So I ended up having to bake it another 20 min at 400 and then it was ok. Otherwise, very tasty with mashed potatoes. Definitely a keeper for us.

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Excellent meatloaf! Very tender. I think they left out adding flour to the butter for the sauce. It didn't thicken up.

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Love this!! Have made several times- delicious!!!

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I used to think I made the best meatloaf (according to my family & friends but this was outstanding. Why do people rate a recipe when they change things & give it a lower score? I NEVER change the recipe the first time nor do I assume it's going to be bad before you make it!!!! That drives me insane. Ina is my go to girl. Btw, the smoked salmon deviled eggs were amazing. Thank Ina, you rock!!!

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This meatloaf looks delicious, and It was. All my guest loved it.