Meat Loaf

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This was the first time I made a recipe the same day of the viewing. I don't like meatloaf in general, but I found this a great, moist, recipe! I had to make substitutions - I used italian seasoning instead of thyme only (all I had on hand so it was thyme and oregano and 1/2 the amount as it was dried. I had no tomato paste so I used ketchup instead. I did find that I had to extend the cook time and even with that the juices were flowing once fully cooked. The water pan is a great idea and kept it moist. Thanks for a great recipe, this one's a keeper!

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I have been testing some reciepes from Ina on this Food Blog here, and, the meatloaf was my last trial. It is amazing how I make things different than she does and its always a pleasure to (change my norm and try hers. I followed this receipe with the exception of red onions instead of Spanish ones as that is what I had on hand. I also used dried Thyme as my fresh didn't do all that well this year in the garden. I usually put basil, tomatoes, and grated carrot in mine as well. I found this meatloaf to be outstanding. I love the addition of the Thyme. Normally, I dont put the ketchup on top til the last 10 minutes and then add a little brown sugar. I used just ketchup as outlined and I liked the results very much. Actually, the brown sugar can be overpowering at times. Im glad Ina taught me something that I will enjoy and use for some time! Thanks!

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I made this before but this time instead of tomato paste I tried barbeque sauce. It was just as good.

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Ina, this was amazing and I followed the recipe to the "T" which is a rarity for me. I have always used a loaf pan and found that to be a major mistake and will refrain in the future..The sheet pan (covered foil helps drain the fat and makes clean up a breeze. Your amazing secret of the water in oven is wonderful. For the few who complained just simply don't know a good Meat Loaf! You must let this rest as you do any cooked meat...Thanks for the wonderful service you provide to all of us. An Ole Batchelor in Georgia...but removed from Louisiana, and I know how to cook!

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I made this and it was so good! My boyfriend who is a food snob even liked it and he doesn't really like meatloaf. Made it exactly except we used half 93% beef and 85 % beef. It was just really good!!

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Not greasy and not mushy, just right.

I modified this recipe a little bit: I mixed ground turkey and 96/4 ground beef instead of the listed 80/20 ground chuck. With this modification its necessary to cook until a interior temp of 180; however, with the water pan in the oven the added cook time didn't make it dry at all. In addition, I added a little Italian seasoning and creole for a tiny bit of rich flavored spice. This it the first meat loaf I've ever made and I will be making this again. Thanks Ina!!

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I've been on the search for the perfect meatloaf recipe and this is it for sure. The consistency was perfect and it was delicious and EASY to make. The only thing I would change next time is I would use a little less salt, but that's just my taste. If you don't like thyme you can change it up and use anything you want and I'm sure it would still be delicious. Thank you Ina!

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Sorry Ina, usually love your stuff, but this was mushy. I did not find that it had a lot of flavor. The texture was horrible. I will however be leaving you a great rating for your carrot cake, that was great.

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The meatloaf was very good and very moist, didn't break or anything.

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Love this recipe!! Not only is it easy, but extremely moist. The pan of water under the meatloaf, BRILLIANT!!! The best I've ever had. I used ground turkey, still very delicious. I don't eat eggs, so I used 3tbsp of water and 1 tbsp of ground flaxseed as substitute for one egg. LOVE IT. Thanks Ina!