Best Meatloaf Recipe

Rewritten review: This recipe was fantastic! I made a few modifications, using Italian breadcrumbs instead of bread and crackers, and substituting garlic powder and onion salt for cooking garlic and onion in butter. I accidentally forgot to add the milk, but the meat turned out moist and delicious without it. I will definitely make this dish again. Thank you!

Review Rewritten: Absolutely delicious! I was a bit hesitant about using extra lean ground beef, fearing it would turn out dry, but it was wonderfully juicy. I had to make a few ingredient substitutions, opting for Plain Skyr (Icelandic yogurt with a milder flavor than Greek yogurt) instead of sour cream, and fresh pureed tomatoes from my garden in place of canned tomato sauce. To balance the acidity of the tomatoes, I added a touch of salt, Italian seasoning, and just a drop of liquid Stevia to the puree, which worked brilliantly. I will definitely be making this dish again, and next time I plan to include some diced mushrooms and orange bell peppers for an extra twist.

Juicy and flavorful. Baked in a meatloaf pan with an elevated base that kept it from soaking in grease and juices, ensuring it stayed moist. To cater to southern palates, I mixed in around a quarter cup of brown sugar and a few tablespoons of yellow mustard into the glaze for a delightful sweet and tangy flavor.

Yummy!! I made a few adjustments to this recipe because I enjoy bell peppers in my meatloaf. I sautéed half a cup of diced bell peppers with the onions and garlic, and I skipped the sour cream since I didn't have any. I truly think that sautéing the peppers made a big difference. My family absolutely loved this version of meatloaf and said it was the best they've ever had. I'll definitely be making it this way from now on!

Review rewritten: Prior to starting, I noticed that the video tutorial did not align with the baking instructions provided. The glaze was applied during the final minutes when the oven temperature was raised, skipping the middle phase entirely. Despite this discrepancy, I decided to follow the video instructions and applied the glaze during the last 15 minutes of baking at 400°F. In an effort to consume more plant-based foods, I opted to use a combination of 1 lb of ground beef and 1 lb of meat substitute. This substitution worked well, resulting in a non-greasy dish with a satisfyingly meaty texture. I found that the dish could have benefited from a touch more salt due to the meat substitute, although I prefer allowing individuals to season their own food according to their preference. To add a spicy kick, I included horseradish in both the meatloaf and the glaze. Despite not having the full quantity of sour cream required, this had no adverse impact on the dish - it remained moist without the addition of milk. Overall, the dish was delicious, flavorful, and surprisingly quick to prepare.

The recipe serves as an excellent foundation, and I implemented a few tweaks to enhance it further. Firstly, I opted to grind my beef, incorporating onions and garlic during the process to eliminate the need for sautéing and ensuring a seamless integration of flavors. Secondly, I utilized homemade breadcrumbs for an unparalleled taste. Furthermore, I substituted sour cream with mayonnaise and reduced the salt to 1/2 teaspoon. In my next attempt, I plan to diminish the quantity of tomato sauce, using 6 ounces within the beef mixture and reserving 4 tablespoons to blend with the ketchup for the topping.

I typically don't use a lot of tomato sauce in my meatloaf. Instead, I like to combine tomato sauce with barbecue sauce. I use a ratio of one quarter cup of tomato sauce to three teaspoons of barbecue sauce, depending on the size of the meatloaf. In addition, I add bread soaked in milk, Italian breadcrumbs, onions, peppers, minced garlic, onion powder, pepper, egg, parsley, and Worcestershire sauce. I grate the onion for added flavor. After mixing all the ingredients, I pour the tomato and barbecue sauce mixture over the meatloaf before baking. I prefer my meatloaf to be tender and well-seasoned. Everyone has their own preferences, but they all turn out delicious in the end.

I tried making the recipe but realized we were out of tomato sauce. I ended up using 3/4 cup of Paul Newman's Marinara sauce and 2 tablespoons of tomato paste as a substitute. I also used 1 cup of Italian bread crumbs instead of regular bread. The result? Absolutely delicious!

Rewritten review: I mostly followed the recipe, but I made some adjustments based on our preferences. I added a meatloaf mix of beef and pork, plenty of chopped garlic, a whole chopped onion, oregano, parsley, a mix of ground peppers, and a layer of sliced ham and muenster cheese in the middle. I skipped ingredients we didn't have on hand like sour cream, crackers, and milk. I topped it off with our favorite jarred tomato sauce. The result was outstanding! I also lined the pan with parchment paper under the meatloaf for easy removal onto the cutting board after it had cooked and cooled slightly.

This was the best meatloaf I have ever tasted! My friend Jeff made it using his venison that was processed with Wright Brand bacon. It was absolutely incredible. Highly recommend! - BD

The dish turned out moist and delicious. I prepared two servings and can't wait to enjoy it for a convenient dinner sometime soon. I opted not to include milk or sour cream, and instead used a combination of turkey and beef. I substituted bread and crackers with 3/4 cup of Italian bread crumbs. I will definitely be making this dish again.

There is an overwhelming amount of tomato in this dish.

I substituted Italian seasoned bread crumbs for regular bread crumbs and the result was fantastic!

This meatloaf is absolutely delicious and I regret not making two. It's perfect for freezing for later. The flavor is exceptional and it stays wonderfully moist.

I poured in some milk and mixed in barbecue sauce. It turned out delicious!

It was a great experience to sip on beer while my girlfriend brewed it!

Absolutely fantastic! I also experimented by drizzling barbecue sauce over it instead of ketchup, and the result was amazing!

You had me until you mentioned tomato sauce.

Sure! Original: Yes. Rewritten: Absolutely fantastic!

I decided to test out this meatloaf recipe because it was labeled as "Best Meatloaf". Even though I already had a favorite recipe, the promising title and positive reviews intrigued me. However, upon taking it out of the oven, I was disappointed to see a lumpy and unappetizing appearance. The taste failed to impress as well, lacking in flavor and leaving me underwhelmed. This meatloaf was possibly the most bland dish I have ever encountered. If it were possible, I would give it a rating of zero stars.