Good Eats Meatloaf

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THis meat loaf is wonderful. Cokking it ona cooke sheet instead of in a pan and glazing it is a nice touch. I've tried it with store-bought ground beef and with home-ground beef and both are good.

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I would use a little less chili powder as it was pretty spicy and caused a few people at the table to eat less of it.

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My mother has made meatloaf for years. I'm relatively new to cooking and it's cool telling how moist carrots make the meatloaf.

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This recipe was good but very time consuming to make (and still not as good as my Grandmother's recipe! The garlic croutons were a nice touch, but all the veggies gave it a wierd texture. Not at all what I expected.

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I had mixed reviews; my son liked it, daughter thought it was too spicy. I followed the directions exactly. I admit, however, that I did some "squeezing" of the meat to get the egg incorporated. I had the butcher grind the meat, also. I would like to see ingredients (like carrots & garlicgiven in weight measurements. I have learned so much from Good Eats - and especially have benefited from getting the thermometer with the probe.

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Just the right amount of spice, moist and the absolutel best left-overs ever!

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I should have paid attention to the other reviewers...
Loved the process, though. Next time I'll halve the hots, & it'll be better received.

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This is the best meatloaf I have ever had. Even my wife, who claimed to hate meatloaf, had a second peice. It also was perfect for meatloaf sandwiches the next day. I will definately make this again.

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This truly is the best meatloaf. A local high end market makes meatloaf and my son buys pieces for about $5.00. So when I saw this recipe it reminded me of that meatloaf. I made it with turkey and let me tell you this one was better than the market's!!! Truly a hit with the family. Even my husband who hates meatloaf had seconds. Thanks

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It was good.