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Smothered Meatloaf Recipe

Smothered Meatloaf

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (184)

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Average Rating:

Total Reviews: 184

Showing 141-150 of 184

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  • on February 01, 2008

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    so it seemed to me after reading the reviews that people either loved it or hated it. i decided to give it a try because sandra lee made it look SO GOOD!! i will not make it again...it wasn't BAD, it just wasn't very good. i will continue to make my original recipe for meatloaf, but i may add a few of sandra's semi-homemade ingredients. i like the idea of the soup mix and shake and bake....other than that, i wouldn't recommend this recipe.

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  • on January 31, 2008

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    I tried this recipe for a Sunday dinner. My husband is a "pickey" eater and he loved it! I thought it was easy to prepare and a good consistency. I let it cook in the slow cooker an extra hour on high. It was browned and firm...not too dry with the hash browns surrounding it. Meredith Walker

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  • on January 31, 2008

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    This "THE" best meatloaf I've ever made.
    My husband loves it. It's not too salty (as stated in other reviews, and instead of using "ground pork", I used ground turkey breast. This made the meatloaf less "fatty" and just as tasty. The smothered onions are a great idea for added "subtle flavor." I'll make this recipe again for family and guests.

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  • on January 31, 2008

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    This meatloaf came out more like a mushy beef mix. It did not firm up like a meatloaf. No one liked it.

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  • on January 30, 2008

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    Kudos to Sandra for this recipe. We loved it. Very tasty and love that it is a slow-cooker recipe. Tastes great as leftovers also. Can't wait to make it again.

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  • on January 30, 2008

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    THIS IS THE BEST MEATLOAF I HAVE EVER HAD. YOUR FAMILY WILL JUST LOVE THIS. MY HUSBAND IS NOT A BIG FAN OF MEATLOAF, BUT THIS ONE HE LOVED....

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  • on January 29, 2008

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    is the recipe written correctly. it says one box of shake and bake, that is two packages in the box, at total of 5 plu ounces. it was way overseasoned and very mushy. cooked for 6 plus hours. horrible taste.

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  • on January 29, 2008

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    This meatloaf was tasty. I read the reviews of others and decided to add only one envelope of the shake and bake, and I am glad I did. The only substitution I made was using cream of celery instead of cream of mushroom soup simply because my husband can not tolerate mushrooms.

    I agree with the other raters about the potatoes. They did get a bit mushy and soaked up some of the fat from the meat. So, if I make this again it will be without those potatoes.

    I also liked the idea of the meatloaf in a slow cooker. Mine did not fall apart. I used a little over 2 pounds of meat and cooked it exactly as she said, one hour on high, and 5 hours on low.

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  • on January 29, 2008

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    I had to go to two stores to get the potatoes O'Brien so I had an expectation of something that would really WOW the recipe. Didn't happen. I won't make this recipe again, "gravy" was too soupy and the the potatoes were blah. The meatloaf was actually very good especially the next day after being refrigerated all night. There are too many really good meatloaf recipes out there to waste my time on a repeat of this one.

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  • on January 28, 2008

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    Okay. For one I had to use Ranch and Herb instead of the Garlic and Herb because the store didn't have any of the Garlic and Herb. I think the Pork made it to greasy. When I make this again I will not use the pork just lean ground meat. The overall taste was good.

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