Best Meatloaf

2 lb beef 1 lb pork. Added celery bell pepper Blended and sautéed in butter. Skipped milk. Used canned bread crumbs. Very good

Delicious! I was afraid it was going to be dry using the extra lean ground beef but it was nice and juicy. I had to make a couple of substitutions as I did not have all of the ingrediants called for: Plain Skyr (Icelandic yogurt; not as sour as Greek yogurt) vs. sour cream. Fresh pureed tomatoes from my garden vs. canned tomato sauce. I added just a bit of salt, Italian seasoning and 1 drop of liquid Stevia to the puree vs. sugar to counter the acidity of the tomatoes. It worked out perfectly. I will defintely make this again. Next time I will add some diced mushrooms and orange bell peppers.

I thought the meatloaf was very good and I am going to keep the recipe. Except for the glaze. I like brown sugar in my glaze. So I am going to make the glaze from another recipe. Thank you so much for sharing this recipe with me.

The name says it all. It’s the best I’ve ever made or eaten. My grandbabies went nuts over it and ran in the house after school the next day asking for more. Their little 5 year old friend, who won’t eat anything but corndogs, had 2 servings! Her family, in disbelief, requested the recipe, lol. I used a mixture of very lean ground beef and ground pork. The texture was great. I also added some mustard and brown sugar to the glaze, like mom did. It was sublime!!

Fabulous recipe. I didn’t have sour cream so I used feta cheese. And two eggs….. moist on the inside. Just delicious! Thank you!

I have made this recipe many times to rave reviews from all who tried it. It has even been requested for birthday dinners! It will be the only meatloaf I ever make. My only change is that I use a 50/50 mix of ketchup and tomato sauce for the glaze and add a few dashes of Worcestershire. Love, love, love!

I sub crackers with panko or Italian bread crumbs and skip the milk and add Tony’s Chachere. Delicious. Thank you!

I’ve made this meatloaf and added bacon to the top before baking. Delicious

Takes awhile baking, but the directions were spot on. MOIST & DELICIOUS. No tomato sauce, so used Silver Palate Tomato & Basil Sauce. Also added fresh Rosemary as I had it growing in the garden.

I eliminated the milk due to the sweetness of the sour cream, and everything worked out, absolutely perfectly!

I tried making meatloaf once years ago and it came out so slimy that I never wanted to try making it again. This was my first venture back into trying to make meatloaf again, and I’m so glad I did! Subbed in a 1/4 teaspoon garlic powder because my garlic had gone bad, used 3/4 cup Italian seasoned breadcrumbs instead of the bread and crackers, and did not add any milk. Had to bake for an extra 15 minutes at 400 degrees to get it over 160 degrees. The meatloaf was moist and very tasty! My only reason for 4 stars was that the glaze could use a little more sweetness; I saw other reviews that suggested adding brown sugar to the glaze; I will try that next time!

There are lots of great tips before the recipe. If you don’t like the results, adjust to suit your taste. Meatloaf has many versions and variations. If you need an exact recipe and can’t improvise, then maybe move to another ground meat recipe and give up on meatloaf.

DELICIOUS❗️

I have been trying for years to find a meatloaf like “Ma used to make.” This is it! There are only two of us, so I cut the recipe in half. Forget that! Next time, I’ll make the full amount and freeze half! I used seasoned breadcrumbs, 1/2 cup for 1/2 recipe, which added a bit of zing! This will definitely make the regular recipe list for meal planning!

Reminds me of my Mom’s meatloaf!

I used 90% lean ground sirloin. I have a habit of adding a little whiskey ( preferably Irish) to my onions when I sauté them. Outside of that I cut the recipe in half since I’m only cook ing for two but I must say it was incredibly good. The meatloaf was very moist and paired well with mashed potatoes and steamed broccoli.

I’m still looking for the best meatloaf recipe. This one was not it. It was bland and dry.

Best meatloaf I have ever had with just a few tweaks! Did a little over a pound of each, beef and pork. Because of this added 3/4 cup onions and 3 cloves of garlic. Used Italian seasoning breadcrumbs by pouring in since I was unsure what 3 slices of bread and crumbled crackers would amount to. Did about 4 large tbsp of sour cream and 3 tbsp of Worcestershire sauce. Again, best meatloaf I have ever had and will definitely be making again! Thanks for sharing!

OMG! This recipe was the best recipe I’ve used for a meatloaf. It was so moist and tasty. I’ll continue to use this one as my base recipe but try some of my different ones like my meatloaf stuffed with prosciutto ham. Great recipe and great post! Paul

I gave it three stars because the flavor was pretty good, except I would cut down the salt by 1/4 tsp. The cooking times are off, mine came out a bit raw in the middle. I know she did say that internal temp should be 160 though and that was before it went in for the last 10 mins. After cooking completely, it was still way too soft and fell apart. Not a bad recipe, I’ll keep it for the flavor and just tweak it a tad. I definitely won’t put the same amount of sauce/milk in the meat next time.

Wow! Congrats on a great recipe and a great video too! I I have made this meatloaf 3 times since you posted on allrecipes dot com and can offer a few suggestions- 1. try using beef labeled as just ground beef instead of ground sirloin or ground chuck. Me thinks that somehow the meat loaf tasted even better when I used plain lean ground beef! I will contact Alton Brown for an explanation about this! LOL!; 2. try adding 1 cup of pre-cooked and diced Spam to the recipe! Yes, that Spam! And hold the salt, you will not need it! LOL!; 3. add the zest of 1 large orange and 1/2 cup of your favorite BBQ Sauce to the recipe for the glaze! Now please report back about how you like my suggestions (or not!). Happy cooking!