Old-Fashioned Meat Loaf- A.K.A 'Basic' Meat Loaf

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Wow..delicious...Allergic to green bell pepper, used Italian Parsley, no oats but Croutons..Brown sugar would've been too sweet ...Overall, very good. Still home cookin..Temp. for it to be done 145 degrees.

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Great recipe that I keep receiving requests to make! I use a mixture of ground beef, veal and pork. I also use Hunts diced tomatoes with roasted garlic - like other reviewers I use a measuring cup to equal 8 oz but you don't need to be exact. The texture is a little loose but it's the moist "fall apart" texture that is part of the appeal.

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I used about 2 lbs of a beef/pork mixture so I doubled almost everything except for the egg and didn't use all the salt for fear of it being too salty. I fried some of the meat mixture in a pan before putting in the loaf pan to taste what the end product might be. The only thing I ended up putting in was more salt/pepper and sprinkled in some garlic powder. My husband noticed the tomatoes right away so next time I would use either Rotel or petite diced. Would prefer to use ketchup on top instead of the sweet topping. I let sit for about 20 minutes to let it tighten up since some of the reviews said it was mushy. Definately very suprised it was that good - Will make again.

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After not having made meatloaf in about 8 yrs. I was craving it and gave it a go. Pretty darn good basic recipe. I think you can definitely adjust this recipe to your liking after making it as is the first time. Maybe add Sazon like one reviewer did. As far as the diced tomato not coming in an 8oz can as one reviewer suggested, just dump enough in a measuring cup to 8 oz , which equals 1 cup. No need to brainstorm here, LOL! I had stewed tomatoes on hand in a 14 oz can, but didn't sweat over it and used it anyway. Yum!!

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We made the meatloaf according to the recipe. It was much too loose. We will not make this recipe again.

We even removed the formed raw loaf from the pan and baked it directly on a wire rack in a rimmed baking sheet. The rack was covered with perforated aluminum foil.

The additional exposure of the meat to the dry heat should have extracted more water from the loaf than if it was baked in a loaf pan.

I don't know where Paula bought an 8 oz can of diced tomatoes. The major manufacturers' websites do not list that size can. With effort we carefully achieved the equivalent.

We separated the solids and juice of a can of diced tomatoes and weighed each. We then used math to give us the equivalent of an 8 ounce can.

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Absolutely delicious and moist! I had extra diced tomato so added that to the topping. A definite keeper!

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i add sazon completo to mine and its the best meat loaf ive ever had

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This recipe is awesome, I do cut the brown sugar in half and add fresh herbs, whatever I have on hand. Steak sauce is a nice sub for ketchup, but use what you and yours like. I cook mine on a rack inside of a roasting pan which allows the grease to drip....works like a charm! Thanks Paula

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PERFECT! Made the recipe exactly as shown & it was delicious, moist & flavorful. I never have luck with meatloaf- this recipe is a keeper!

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This tastes just like Mom's meatloaf. The only thing I changed was I use Heinz Chili Sauce for the topping. It has the ketchup taste with the sweetness and the extra spices that make it taste awesome. I also add just a bit into the mix for flavor. Yummy.