Cottage Meatloaf Recipe

This is a great meatloaf recipe. In fact I still have the original card from Great American Recipes I got in the mail that it came on. If you don't want it to be mushy, use lean ground beef (90/10) and put in extra bread crumbs until you get the desired consistency. I use italian style bread crumbs. Also, for the mustard use dijon. I use 1/8 tsp. of cayenne pepper instead of crushed red pepper. You may have to cook it for 50-55 minutes depending on your oven. I also double the sauce and add more brown sugar to it.

Can we talk about how easy this is?!

Great comfort food. Did add some steak sauce, garlic, thyme, oregano and worcestershire to the beef for extra flavor. Baked for 45 minutes on a broiler pan, which allowed the grease to drain off the meat as it cooked, adding the topping in the last 15 minutes. Delicious.

Both my son and I have food allergies, so I made the following changes. I used ground Turkey instead of beef and corn bread crumbs instead of regular bread crumbs. I added a small amount of bacon chunks to the top as well and used little tins for portion control and ease of separation for school lunches.

good solid recipe - I substituted half the ground beef with ground pork and formed the meatloaf in the pan but baked it outside the pan to remove the grease - very good

As others have suggested I doubled the sauce. Also I substituted Worcester sauce for tomatoe juice. I also divided and cooked in a muffin pan for 30 minutes applied sauce and then baked 15 minutes more at 365 degrees.

This is an excellent meatloaf. I have tried many different versions of meatloaf recipes and this is, by far, the best. The only changes I made were doubling the breadcrumb amount, replacing the tomato juice with worcestershire sauce and replacing the prepared mustard with dry mustard in the meat mixture only. I found it was too soupy without adding more breadcrumbs and the other changes were just personal preference. It turned out fantastic. Make sure you make the topping. It really makes the dish and is quite flavorful.

This was really tasty and juicy. I used Steak sauce instead of ketchup. I doubled the amount of Red Pepper and added dried Mixed Italian Herbs and some Mrs Dash seasoning. I omitted the Tomato juice as it was true what another reviewer said about the meatloaf being to 'wet'. I used 1 pound of Beef and 1/2 pound of Pork as I always find it lends any beef dish a juicy and sweetness. Would make this again and again.

soo good. it's one of the best meat loaf recipes I've tried and liked in a long time only thing was the recipe needs more bread crumbs I like my meat loaf to be more solid . so maybe I'll add 1 cup-1&1/2 or so of the bread crumbs . Also I left out the tomato juice and added fresh garlic and parsley .and cooked it for 55 mins turned out great

This will be my staple recipe for meatloaf! I love the glaze and only made a few changes to the recipe...I didn't use the foil because I used Corningware; altered the 1/2 cup ketchup to ketchup/57 Sauce; added a little garlic powder (forgot I had a fresh one on hand), Mrs. Dash and red pepper flakes. I also used 1/2 Ritz crackers and 1/2 Italian bread crumbs and tomato cocktail instead of juice, and baked for an hour instead of 45 mins. Love it!!

delicious..The only changes I have made are to add 1/2 pound ground pork sausage (With sage),use 2 pounds burger, and tomato sauce rather than juice..We have even had this when company has come to dinner and they loved it as well, asked for the recipe..I also roast my potatoes in the pan with the meatloaf, I put all in a 11 by 13 pan, this makes them taste so good..

Everyone kept asking for seconds.

I also had this recipe from a card from Great American Recipes, but lost the card. Excellent recipe, the best meatloaf I've had. I've been a professional Chef for the last 15 years, if that matters to anyone.

Need to.cook longer. Still pink in the middle. I would suggest 1 hour.

No changes, perfect as is!

I'v e made this meatloaf for thirty years, only omitting salt, but add 1 packet of onion soup mix....and I let it rest in fridge for about an hour before cooking.......or make the loaf the night before and cook next day. it's the only one for me :)

This has become my go-to recipe for meatloaf. We love it! It is moist and tasty. Sometimes I add some bell pepper or bacon bits to add a bit of zing but the recipe is perfect as-is! I use panko breadcrumbs for this recipe; it holds everything together better!

To ramp up the flavor just a little bit it needs some bell pepper in it it’s pretty bland without a different flavor in there. But I really like the recipe

I skipped the tomato sauce, mustard, and red pepper flakes (didn’t have them). Was still delicious. Based on the reviews I did not add more ketchup to replace, I just went with it and it was delish.

I didn’t love it. It was ok but I called my mom after to ask how she makes hers because I knew it had a much better taste.