Good Eats Meatloaf

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I LIKE because its easy to prepare and good for combination with others dishes. also Alton recipe its good taste

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This was by far the tastiest and most moist meatloaf I've ever had, but honestly the number of steps required were ridiculous. I used gluten free panko intstead of going through that crouton process, but added all the suggested seasonings. I also did not grind my own meat. Seriously? I had hamburger and Italian sausage. Why would I go to all that trouble. I did food process the veggies though. The meat was nowhere near done at 155*. It was a novel idea, but I put the time on for about fifty minutes. What I will say was a super awesome idea about this recipe was very gently mixing the meat, putting it into a loaf pan, then dumping it out onto a pan lined with parchment! Brilliant. I think that made all the difference in the world as far as how it cook. I wasn't thrilled with the glaze. Next time I think I'll broil that sucker for a couple of minutes to get that glaze to really glaze. I will be making this again, but my simplified way.

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Very good flavor. I know Alton "Mr. Science" loves his meat probe, but would have liked a time estimate here also. Cooked it to 160f internal temp and it still came out pink after 50 minutes. Dropped it back into oven for 20 more and all was fine. Definitely a great tweak of a staple meal.

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I have made this recipe several times and everyone that has tried it has claimed it's the best meat loaf they've ever eaten. The temperature and time is off, I turn up the heat a little bit and cook it for about 45 minutes.

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This is an easy recipe but my carrots were still a bit crunchy by the time the whole thing was cooked. Also I don't understand why you have to put it in a loaf pan first and then put it on a baking sheet. It just created another pan to wash. I did like the glaze and it was very moist.

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Great recipe for kids. There's a spiciness is very tame and it makes a great sandwich. I threw in a handful of raisins to give it some sweetness. They absorbed some of the juices while it was cooking and plumped up very nicely.

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This is the best meat loaf ever. I have made this for years (at least 6 years since it was first shown on TV. Every one I've made it for raves about it and wants the recipe (natch I do share it!. I combine it with a tomato-chipotle ketchup recipe I got off Fine Cooking years ago. It's our favourite comfort food. You must try this meat loaf.
I do agree that @ 325 it takes quite a while to cook, over an hour, but it keeps it moister.

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This recipe was great. We didn't have pork so we halved the spices but not the veggies or glaze. It was moist and took more like 90 minutes to cook but the flavor was great and not too spicy.

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One great recipe!Cooked at 350 not 325.

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Looks delicious, similar to my Dad's recipe for meatloaf. I have my own recipe for meatloaf, but it's a bit different. Google Red Meat Recipes for more all beef recipes.