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

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This is my go to meatloaf recipe. The glaze on top just puts it over the top for goodness. I use turkey burger and it is just as tasty. That is the only substitute I make and it comes out great every time. Makes an awesome sandwich.

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The glaze was over sweet, reminiscent of candied meatloaf. The loaf was not intact, it was so loose it broke apart. I'd like a little onion with my meatloaf, in this case I had a little meatloaf with my onion. It is far off from your every day traditional meatloaf, but if you like trying weird bazaar food combinations, by all means cook away. Cook with caution!

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I loved this! I've made it a few times. I didn't have oats, so I substituted two pieces of wheat bread soaked in heavy cream. Yum!!! Also, I took out out the tomatoes and added in tomato purée. Best meatloaf to date :

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Great Meatloaf reciope... family loved and the leftovers.... made great leftover meatloacf sandwhiches

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Unlike others, I follow the recipe exactly as it is here. Not usually a huge Paula fan, but my husband is so I have made many of her recipes. He loves this meat loaf. He says it's not too tomato-y like some other meat loaf recipes. We both like the topping and don't think it's too sweet, but that of course is a personal preference. Very easy to make.

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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.