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Meatloaf Recipe

Meatloaf

Recipe courtesy Food Network

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on August 16, 2012

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    I love meatloaf and have made it for years but never thought it or any other I tasted was wonderful - but this one certainly is. I made some adjustments - used all beef and instead of milk used tomato sauce. I used italian dried seasoning instead of thyme & marjoram and used worcestershire instead of hot sauce. It turned out to be the best meatloaf and this recipe will be the only one I use from now on. Husband loves meatloaf and agreed this is the best. Its a WINNER!

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  • on June 28, 2012

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    This was a great recipe ! It was the first time I had used my food processor to make breadcrumbs. It really made a difference in the texture & was wonderful. For our taste,I added more seasoning and hot sauce. I found I needed this by their suggestion of making the little patty. The glaze was a wonderful touch, making it a special meatloaf. I did double the glaze for use later as suggested by another review , and a helpful suggestion. I'm not losing this recipe !

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  • on December 02, 2010

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    This is now my go-to meatloaf recipe! I love the onion and sometimes add green or red bell pepper if the mood strikes. The homemade breadcrumbs really keep the texture nice and light (not like the brick I ate as a kid. There's only two of us at home but this meatloaf never lasts more than a day!

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  • on March 11, 2010

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    the easier/healthier way - i don't saute onion and garlic (so you don't need the olive oil - and i use 1# lean ground turkey instead of the veal & pork. i also double the recipe for the glaze and use 1/2 on the meatloaf as it cooks, then i heat the remainder in the microwave for extra sauce to dunk!

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  • on November 20, 2009

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    I never made a meatloaf or even eaten it since childhood. This meatloaf has changed all that. I followed the recipe to the letter even making my own fresh bread crumbs. It was great the night I made it and even better leftover on a sandwich the next night.

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  • on March 29, 2009

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    Our family loves this meatloaf. My teenage son especially loves the sweet glaze. I use the available "meatloaf mix" for the meat and increase the mustard and hot sauce, and disagree with the comments about decreasing the amount of onions. Sometimes I add a little chopped candied jalapeno. A family member recently said... "so moist & flavorful..."

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  • on August 26, 2008

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    My wife has tried many different recipes and this is the bst I have ever had. I looked forward to having it in a sandwich the next day and even for dinner the next night. It would be OK to cut down on the onions a little bit and increase or decrease the hot sauce according to your personal taste.
    Enjoy

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  • on February 06, 2008

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    I added about a teaspoon more each of the fresh herbs and hot sauce. There was no ground veal or pork at my store, so I bought some fresh bratwurst and used the seasoned ground pork in that as my pork; and I used ground chicken for the veal.

    It still turned out wonderfully - just the right amount of sweetness from the glaze

    I give it 4.5 stars!

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  • on February 04, 2008

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    I have been making meatloafs for many years. They have all used simular ingredients such as a mixture of ground pork, veal and beef. This recipe uses the best combination of everything. The sauce of ketchup, brown sugar and vinegar on the outside of the loaf is a great taste treat. Cooking it for an internal temp of 160 degrees produces a juicy and tasty delight to eat.

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  • on December 07, 2007

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    We would actually give this 4 1/2 stars! This was an excellent comfort meal. We had it with garlic mashed potatoes and french bread. The only thing we would change is a little less onion. Maybe 1 cup instead of 1 1/2 cups.

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