Easy Meatloaf

Everyone I’ve made this for loves it. I use ground turkey add Worcestershire, double sauce & cheddar on top. I serve with green beans & au Groton potatoes. Makes great leftovers also!

Love this recipe. Have used it many times. Very easy and usually have all the ingredients on hand. I don’t always put the sauce on top. We like it both with the sauce and without.

This is my go-to meatloaf recipe. Why? It’s easy, minimal ingredients, and is a crowd pleaser. I think there are better recipes out there, but they require more effort and my kids like simple better. I also almost always use crushed ritz crackers in lieu of breadcrumbs, simply because I always have those on hand.

Made as directed and loved it and I am not a fan of meatloaf. He even went for seconds. Have made this multiple times since finding this recipe.

I love the taste of it and ok I love maple brown sugar so I just added to my taste and my husband loves it!

Only half a cup of milk.

I liked this a lot although, for me, the sauce was a little too sweet. I used a half pound ground pork with the ground beef. I’d make this again

This is now my go to meatloaf recipe. I substitute molasses for brown sugar in the sauce and add a little cayenne to the meat.

No changes . I dont eat meatloaf but my husband ,daughter and grand kids do. It looks good they said it was very good a tastey.

I didn’t have seasoned bread crumbs, so I used sourdough bread and added basil and oregano seasoning to my shredded bread, it’s PERFECT ❤️

Only 3/4 cup milk and about the same amount of cracker crumbs. And I used barbecue sauce instead of ketchup and onions.

Almost $12 for the ground beef and high hopes, threw it away. Fell apart when removing from pan. Registered 180 degrees on meat thermometer but were pink areas in a serving. Way too wet when mixing together. Nibbled around meatloaf slice, filled up on taters then threw it out. So disappointing.

We made this and the pan was polished off in one sitting! We used 2#’s of Angus beef, crushed croutons, onion powder, garlic powder, and Lawry’s in addition to the regular recipe. For the topping, we mixed ketchup, Chick-fil-A sauce and brown sugar. We drained the meat every 20 minutes, and then broiled for the last 7 minutes. Fabulous!!!

It was my first time making meatloaf. It was a hit. I’m back to make it again. I used maple syrup instead of brown sugar. It was superb.

Definitely easy but delicious recipe, the family loved it…

Single dad here. Decided after seeing my children’s faces of astonishment and repeated praises after the first real meal I prepared at home…to start cooking many more meals if not only to enjoy a home cooked meal with my dearest ones, but to also experience the self accomplishment of actually enjoying the taste, consistency and overall plate presentation that was crested all by myself. This meatloaf recipe was outstanding! The directions A thru Z were easy enough for a 5 yr old to follow. I did make some changes. As the meatloaf was baking, it has a tendency to seemingly melt away and deposit the water, Hamburg oil and of course seasoning on the pan bottom. I carefully 3 times during Baking, poured the excess oils out. I also substituted honey mustard, as I am not a mustard fan at all. Lawrys season salt(big fan) in addition to the salt and pepper. One more tablespoon of brown sugar and 80/20 hamburger meat. Always remember to double or triple ALL your ingredients when baking a larger dish than the 1 1/2 pound hamburger meat called for in the original size recipe! That said…Highest praises for a meal that I’ve prepared 4 times now for my kids and then once for others who praised and loved it equally as much! I’ll start to photograph my creations! I starting to understand where cooks, chefs, other kitchen staff, as well as home professional cooks derive their cooking joy from! 5 STARS!!!

I topped it with BBQ grape jelly mix. Also added 1/2 chopped green pepper to the meatloaf mix.

I have been making this recipe for several years now and my family loves it. I have to quadruple it for a large family. I make 2 versions, one with glaze and one without. In both versions I substitute pork rinds that we Ninja into the consistency of bread crumbs. I use the same amount of pork rinds as the recipe calls for breadcrumbs. Sounds weird but I made 2 pans side by side, 1 with breadcrumbs and 1 with pork rinds. No one could tell the difference and it cut out a huge amount of carbs!!! Helped me not feel so guilty when I put an inch of glaze on my meatloaf and made my low carb husband happy on his glaze free meatloaf. I change up the glaze a little, okay, a lot. I use way more brown sugar and ketchup and mustard and just keep adding it until I like how it tastes. I also put a cookie cooling rack inside my pan to lift the meatloaf out of the grease while it’s cooking. *Note- it can’t have non-stick or any type of coating on it that can’t stand up to the oven. I cook it until it’s done in the middle. I broil the one with glaze just a few minutes until it’s bubbling a little carmelized. But those are our preferences. Oh yeah! I use a lot more onions. Hope yal love it as much as we do.

I followed the recipe exactly (except adding more seasonings) and it was so wet and mushy. It was also bland despite me adding a lot of salt and Italian seasonings.

Easy and tasty! I’m making it for the second time today.

I made some changes. I use tomato sauce instead of ketchup. I triple the sauce but do not put it on until meatloaf is cooked. If I have enough I put the extra on the table for people to use as they like. I prefer 80/20 ground beef…leaner just doesn’t have the flavor. I do pull out the meatloaf halfway through and drain off the grease. I use the Holy Trinity (onion, celery, sweet pepper) instead of just onion. Any bread/cracker…Mama used the bread heels…will do but I really like Ritz crackers.