Meat Loaf

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I made this last night for dinner and everyone LOVED it! I made a few changes that I thought I'd share. I used 90% ground beef for less fat. I also used fresh whole wheat bread crumbs (put 2 slices of whole wheat bread in a food processor. I didn't have fresh thyme, so I used the same amount of dried thyme. I thought there were too many onions, but decided to try it that way since Ina's recipes are usually delicious. So glad that I did! After 30 minutes, I poured off the fat, continued to bake for another 15 minutes and poured off the fat again. This is now our favorite meatloaf recipe!

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I was not impressed at all with this dish. 3 onions for 2 1/2 pounds of meat was excessive. All we could taste was onions even after I took half of them out of the pan before adding them to the other ingredients. If I try this again I will only use 1 onion.

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This recipe was delicious and for me did exactly what it was supposed to: a great, albeit slightly messy comfort food. I followed it exactly, it came out perfectly. Messy when I tried to transfer it to a plate, but that's because I only have one spatula. If you have a stocked kitchen in East Hampton, you'll have no problem!
I wonder if the reviewers who had problems with it falling apart left out the parchment paper. I have a feeling that helps to buffer the grease from the meat on the hot pan.

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Another great Ina recipe. Perfectly flavored and moist meatloaf. Sometimes I add a grated up carrot or two so my kids get some veggies. I found sometimes I need more bread crumbs to get the correct consistency. I cook at 400 degrees because I like the outside browned.

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Ina, thank you so much for the best Meatloaf on this living earth. I had no leftovers. I have a family that went back for seconds. You don't understand. They never do that with my meatloaf. Thanks again.!!!!
I did cut back on the onions. Just one. My onions were so big.

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Very easy to make and everyone said it was the best meatloaf they had ever had! Very good flavor.

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Ina, you out did me again! Suggestion: reduce onion quantity a bit. I also add (believe it or not! several prunes and dried apricots diced up in small bits. Nobody knows, its quite hidden within the structure, and its absolutely amazing. I like making as individual meatloaves. Freezes beautifully. Delicious, easy and always a winner.

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This was a very simple and easy recipe to follow. I just used a portion of it and put the rest in the freezer. My daughter and I loved it. I'm always trying to find new meatloaf recipes and this one is great.

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As my incipient review in a list to come, I have picked what I thought would be the perfect choice in "meat loaf" recipes. I've done this one many ways and never quite found the one to beat all, so I thought Ina would have had a hold on this... but not even the word "slightly" comes to mind in trying to describe this bland mess of a dish.
I thought the structure of the directions was off by my hand so I limited the onions back by a half a cup, otherwise I followed it to a "T". The cooking time was the only thing that turned out to be right. The flavor was lacking. The texture was extremely loose and the onions didn't do anything by way of being a major ingredient.
I have far been interested in trying Ina's dishes ever since I found her on the network, but after this one I will be seeking elsewhere or reading into her recipe's as they should be. Not as there are dictated here.

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I have NEVER been able to make an edible meatloaf.... tried this one and it was wonderfull!!! Husband liked it so well he wanted it in his lunch tommorow