Good Eats Meatloaf

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Absolutely fool proof and great!

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This is one of the best meatloaf recipes

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This one's a real winner. I used celery instead of the bell pepper, so I added some paprika (1 heaping teaspoon and it turned out great. This is the second time I've made it and the second time I've loved it.

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I've used this recipe on many occasions with a few minor adjustments to my family's taste. It has yet to fail me. Like all recipes I see- I make adjustments. I try it once by spec and adjust it. One thing I have found about meat loaf- never bake over 325 ( check your oven temp with an oven thermometer. Too much heat cooks the outside too fast and leaves the inside raw. I've even reduced the temp according to serving time- always works. Alton- not only GOOD Eats- but GREAT EATS!

And if you think the cumin is too strong- add more honey. It tempers it a tad and makes a better glaze crust. Also- I have found that putting the carrots into the food processor and pulse it a few times before adding the rest makes it better.

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DUe to other reviews, I cut down on the cumin, and cooked it for 90 minutes, and I accidentally left out the cayenne... and it was the most tender, delicious meatloaf ever!! It was an absolute home run.

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Wonderful! I added a diced fresh jalapeno and would recommend doing so too. This will be my go-to meatloaf from now on.

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Good meatloaf but probably not for kids, little to much flavor but great for everyone who is tired of bland meatloaf. Cooking time is way off though. At 350 it will take 1.5 hours

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I'm 50 years old and have been a meatloaf fanatic almost my entire life. Just ask my wife. If I go to a new restaurant and they have meatloaf...I'm getting it. This meatloaf is the best I've ever had...bar none!!! Easy to make...no crazy ingrediants you need to go to three different stores to find...I just love it. However, there is no way you are getting 2 1/2 pounds of stuff to 160 degrees in 45 minutes. I've tried it at sea level, at 3000 feet, in over 4 differnt ovens...sorry, not going to happen. I make this meatloaf about every two weeks from late fall to early spring and I don't even check the thermometer untill 90 minutes has passed. Like my wife says..."This meatloaf should be just plain illegal it's so good."

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I read tons of reviews before I decided to fix this recipe. I did make a 'test' patty first and decided to add some things from Ina Garten's recipe - my other choice. I followed Alton's with the following minimal adjustments: smoked paprika=chili powder (didn't have it, ground Chipotle pepper = cayenne (out of it too, but used 1/2 of the chipotle since it is pretty hot. Also used a green bell instead of a red - personal preference. I did like the underlying flavor but it needed a bit more salt. I like a tomato sauce/broth topping so I like a little tomato base in my meatloaf. From Ina's I added the following AFTER pureeing all together: 1/3 cup garlic diced tomatoes, 1 chicken boullion, 2 TBS of worcesteshire, 1/2 tsp of kosher salt. Added to the meat mixture and tested with another patty. PERFECT. Make sure you toss the meat and the loaf mold is important because it is being shaped by the pan and remains tender. Good luck.

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this was the best meatloaf ever & my whole family (8 loved it. was very easy to make