a house favorite

drsaramiller - January 15, 2008 01:22:53 PM PST

This is the only meatloaf I have ever liked. I also add some garlic powder (1 tsp) and dried basil (2 tsp) for an extra kick.

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mmmmmmmmmmmgoooooddd

tinkstoybox - October 1, 2007 09:28:12 PM PST

absolutely great................tink

11 of 19 found this review helpful.

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Super great for less

andrewsjulie57 - March 25, 2009 04:25:52 PM PST

Didn\\\'t expect it to be as good as it was: juicy, flavorful and filling. Easy recipe and quick to fix even if you are all thumbs like me!!!

3 of 3 found this review helpful.

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the best meatloaf i ever had,, sooo moist

aerosmithlisa - March 9, 2008 07:54:51 AM PST

the best meatloaf recipe i ever used in my 30 years of cooking , and i\'ve cooked in restraunts too,i even got my 10 and 14 year old to eat meatloaf and they have never eaten anyothers before.. its from the foodnet work , tyler\'s ultimate dads meatloaf...just go to foodnetwork.com and put it in the search bar,, then be parpared to eat the best tasting meatloaf you ever had, im from southern indiana, and my family from there and ky. so we know good home cooked food , and they have all tried this one and now its the only one we make now

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A bit more of a healthy twist

Terrance A - March 25, 2009 11:53:22 AM PST

I use lean ground turkey (no beef at all). The key twist to my recipe is that I buy fresh spinach and put it in a food processor and add that, along with fresh garlic. I find it almost blasphemous if you don\\\'t add garlic. LOL!!!

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Good and easily tweaked to suit you

Ainecinnoir - November 26, 2008 01:05:26 PM PST

I made this with a combination of ground beef and venison, and it was absolutely delicious. We\'ll be making it again. I added a bit of Worcestershire, and I\'ve also been known to use a bit of leftover marinara sauce (with some more Worcestershire and a bit of ketchup added) as a gravy for the loaf. Very tasty, and a good way to stretch your food budget without sacrificing flavor or health.

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let

Retta - March 9, 2008 11:02:32 AM PST

First of all, leave out the salt...you DON\'T need it.

Second of all, NEVER cook meatloaf made with beef in a loaf pan because it soaks in a bath of its own fat. Form it into a loaf shape and cook on top of racks on a cookie sheet so the fat drips away. You don\'t lose any flavor.

I prefer beef but if you want to lighten this recipe up on the fat content even more, try using turkey meat. You can use the loaf pan with turkey.

I use a glaze of ketchup, brown sugar, worcestershire sauce, and a little liquid smoke. Put some on before putting in the oven, then put more on about half way through cooking, reserve some to put on the table as a sauce. Its good stuff!

Meatloaf isn\'t rocket science, you can use any number of spices to make it good. If you\'re not concerned about the fat or salt, try half cooking some bacon, then lay the strips over the top of the meatloaf before cooking. Or perhaps crumbling up some cooked bacon and mixing it in with the meat...oh yeah, hog heaven! Or try putting some curry mix in the meat, and use a curry sauce packet to make a gravy.

Never let a recipe limit you, they\'re just guidelines!

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this is meatloaf

rmjwood12 - January 18, 2008 01:25:44 PM PST

i have people who hate the stuff and love mine also those who travel all around the world and say that mine is the best ever eaten,
2 1/2 to 3 lb not too lean hambuger
1 12 oz can of stewed tomatoes mash up with hands then take out big chunks
1/2 yellow onion diced
1/2 cup celery diced
2 eggs
1/4 cup oatmeal quaker
1/4 cup fresh parsley chopped
salt and pepper to taste can also add garlic powder and a little seasonal to if you like
mix all together then seperate into two loafs, on cutting board poor out a couple of cups of more oatmeal, roll loaf in it pat off excess bake with pototoes and carrots cover with foil, 350 deg 1 1/2 hours last 15 minutes uncover and brown, drain off excess juices when you uncover, eat, next day make sandwhiches with mayo and catsup ym ym...you can also use cracker meal instead of oatmeal

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Good enough

pyrotechnic67 - March 3, 2008 02:37:36 PM PST

Can\'t stand onions, I always leave them out of any recipe, this one was OK without onions, I\'d do it again.

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