Good Eats Meatloaf

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I love this recipe. I have been making meatloaf for a number of years and when I switched to this recipe there is hardly any leftovers. It is moist and my family just loves it!!!I have a convention oven which is probably why I don't have any problems cooking it. It comes out perfect. Thanks Alton, we love it!!

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Dang it! I decided to read the reviews AFTER tasting the glaze that I had just brushed on. Ugh! The cumin gives the glaze a very strong taste. I took the advice of one of the reviewers and increased the temp to 350. I'll reserve judgement on the meatloaf itself until it's done. Hope it's better than the last few reviews. The fair rating is currently based on the glaze alone.

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This recipe is awfully strong tasting, like it is over seasoned, I think I would have to cut the spices in half if I was to make it again. Also I would not add carrots, they stayed hard even after cooking. Cooking time was increased to 1hr 15 min.

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325 degrees for 45 mins?? Had to push it up to 375 for about an hour and 15 mins unless we wanted to eat uncooked meatloaf...also this just fell apart on me..not sure about the red pepper and carrots either..next time i'll stick with green pepper/onion.. wont make this again

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This is a fabulous recipe. The vegetables keep it moist, and the house smells fantastic when it's cooking. It's the best meatloaf I can remember. I will be making this again.

My only quibble is the cumin. It's too much for that little glaze - it just takes it over. I'll back it off to 1/2 tsp next time.

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This meatloaf was terrific. Substituted the honey with agave nectar and the sauce came out delicious! This is my meatloaf recipe for life. Thanks Alton.

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I read the reviews. I can't believe people gave this a bad review.
Awesome meatloaf! I put 2 teaspoons of brown sugar instead of
the honey.

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This is the BEST meatloaf ever. It's moist, it's not the consistency of a hockey puck, and it is full of flavor. Alton is the man.

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This has become my only meat loaf recipe as it makes me look like a genius - everyone I've ever made it for, without fail, LOVED it ! Always moist & full of flavour. The only change I make is to baste with the glaze at least 2x more during cooking, as there's an abundance of it & it tastes fab. I also relentlessly ignore the probe thing (as geniuses are wont to do.

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If the taste had been there, the recipe and it's annoying measurements would be acceptable. 18 oz of ground chuck? Too spicy, too much going on. Cold sandwiches the next day were not pleasant.