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Good Eats Meatloaf Recipe

Good Eats Meatloaf

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (909)

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Average Rating:

Total Reviews: 909

Showing 51-60 of 909

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  • on October 31, 2012

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    You better like cumin and bland because this is what you will get. I followed this recipe exactly and we hated it. My husband never complains about any meal didn't even care for it. The only good thing I can say about it was, it maintained it's form.

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  • on October 31, 2012

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    I thought it was ok. My kids hated it, so now I just double the meatball recipe, and use it to bake two smaller loaves, one with the glaze, one without, the kids love his spinach meatball recipe as a meatloaf as much as they do with spaghetti and meatballs.

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  • on October 30, 2012

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    Alton Brown is one of my faves and so is meatloaf for my family, therefore trying this recipe was a natural.

    The family gave this meatloaf a hearty thumbs-DOWN and asked for Grandma's meatloaf instead. The meatloaf was too spicy and dry for my family's tastes.

    Considering the fact that Grandma's recipe calls for only 6 ingredients and takes only minutes to prepare, I'm perfectly okay with not spending all the time chopping and prepping for this meatloaf recipe again.

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  • on October 27, 2012

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    I guess there really is no meatloaf like Mom's. I was hoping to find a good meatloaf recipe, but this wasn't it. I thought the cumin was overwhelming in the topping and would definitely leave that out. I won't be making it again.

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  • on October 27, 2012

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    I will try this once again. Obviously honesty is not always the best policy on FN. This recipe is not only not good, but makes a simple dish like meatloaf as complicated as most of Brown's recipes.

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  • on October 26, 2012

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    This is the best meatloaf recipe out there......I have tried them all! I use already made breadcrumbs and it's still amazing! You will not be disappointed

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  • on October 24, 2012

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    Thank you Alton Brown. My kids love this meatloaf and it is perfect every time.

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  • on October 22, 2012

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    PIQUANT SAUCE MAKES THE MEATLOAF. 3 tbs. brown sugar, l/4 C. ketchup, l tsp. dry mustard, and l/4 tsp. nutmeg. Put this on top of meatloaf and bake. Webweaver, Parkersburg, WV

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  • on October 22, 2012

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    Best meatloaf ever! I cut back on the cumin a bit, as per some of the other reviews, and I'm out of cayenne, so I just put in a few extra dashes of Frank's hot sauce - I'm a Buffalo native..wouldn't use anything else! I didn't have any honey, either, so I sprinkled in about a Tbsp of light brown sugar into my glaze mix. I also made the recipe Gluten Free by making my own garlic & italian herb croutons: just cut some GF bread into cubes, tossed with olive oil, garlic & onion powders & some dried herbs, spread it out on a sheet pan and baked at 200 degrees for ~4 hrs. Made some extra to use on salads, too! Followed the rest of the recipe exactly, pulsing the veggies in the food processor until they were very fine, but not to the point of becoming a paste - mine were nice and tender after baking. My meatloaf baked for about an hour, rested for ~10 minutes, and it was perfect: moist and wonderfully flavorful with a nicely caramelized glaze! Thanks, AB!

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  • on October 21, 2012

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    My husband and I really enjoyed this meatloaf. It was easy to make, the glaze was amazing, the meat was salty and flavorful. Our only problem was the veggies inside were undercooked, so the onions in partiular were a little over powering. Maybe I didn't chop them small enough. We'll make this again, but I'll cook the onions first.

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