Never Fail Meatloaf

Way too much sauce for the topping along with sugar, so I fudged the recipe a bit and YUM! About a half cup of brown sugar, and maybe a half cup of BBQ sauce with a bit of water. Enough drippings for the mashed taters!

My son who does not like meatloaf loves it and is the meal he asks for when he comes home from college. We only make this meatloaf

Best meatloaf I have ever had

I love meatloaf and have been made several great recipes over the years. This was my favorite. & so easy! I only had Stove Top to use for bread cubes. For topping: I used half Chili sauce half/BBQ sauce and the brown sugar. It was fabulous. (Made two, froze one with out topping.) I will use this recipe from now on. Addictive.

I didn’t make the sauce (too much sugar and time), accidentally left out the onion, and used half ketchup and half BBQ sauce (because we were low). I turned out great! Although my husband did add BBQ sauce on his piece, as always. *sigh*

Made as is, and it was amazing. Kids love it too, and they are pretty hard to please 🙂

The instructions were poor. It said to add the bbq sauce in step 2 and again in step 3. Which is it??? So I added a cup in step 2 & 3 and 2 cups was way too much.. Next time I will try half mixed in in step 2 and the other half in step 3 to go on top. Would be nice if the recipe were properly written to clarify how much bbq sauce goes in in which step.

Just made this a few nights ago and it was DELICIOUS! I actually made 2 loaves-one, I followed recipe exactly as written EXCEPT did use 3 LB of hamburger as that is what the package was that I bought. I didn’t change anything else and it was very moist and tasted great. The other loaf, I used the same amount of hamburger and followed recipe exactly except added some shredded cheddar cheese to the mix. I don’t think I added that much cheese to really alter the flavor too much so could definitely add more if you like it cheesy. I will absolutely use this recipe again and again! We are BBQ sauce fans so for us, it was great. If you don’t want that much BBQ, just eliminate the glaze. I didn’t think the mixed in sauce was too much BBQ and it was still very moist WITHOUT the glaze. Hubby hated meatloaf growing up but this recipe has turned him into a meatloaf lover now! Also, this makes a lot which is why I made 2-we have dinners for the ENTIRE week! And the leftovers were wonderful as well!

AMAZING – best meatloaf I ever made!!!

My kids loved it, that rates 5 stars in my cookbook. I used ketchup instead of bbq sauce, no onion, did use garlic powder instead of minced, no brown sugar.

I never was big on Meatloaf especially with all the ketchup on top. Since my husband isn’t a fan of ketchup I tried to find one that didn’t any in it or on it. I came across this recipe and just had to try it. I love this recipe and will be making this again. Thanks for sharing!

I add extra onions and garlic. I also added liquid smoke to add more flavour and everyone LOVES it! Additionally, I line a 9 1/2″ x 13″ pan with parchment paper including the sides to make cleanup a breeze. I always make 8 servings, even though we are small eaters, keeping some for leftovers and freeze some (or at least ATTEMPT to) for my daughter away in school. It’s a fabulous recipe and have made this many times!

I did reduce the BBQ sauce to 1/2 cup. The rest I made exactly as the recipe says. I did not make or use the sauce at all because my family likes to use plain ketchup with meatloaf. The actual meatloaf turned out awesome! I have been searching for the perfect meatloaf recipe for years and this is it for us! I put a greased cookie cooling rack on a baking sheet and baked the meatloaf on that so the grease drips down. I baked mine uncovered on the “Convect Roast” setting at 325 for one hour. The outside looked over done, but it turned out that the outside had the perfect crust while the inside was soft and moist. Great flavor and texture all around! If you don’t have a convect setting, bake at 350 as the recipe states.

This was my first meatloaf ever and my boyfriend loved it. I substitute a spicy bbq sauce for the glaze and mix a mild and spicy bbq sauce for the hickory bbq sauce. I did this my first time because I forgot to pick up the hickory at the grocery store, and now I sub all the time. I serve with steamed rice and we spoon the glaze over that, too. Very easy for anyone that is not a seasoned home cook. Someone mentioned the stuffing mix was in chunks. I use stuffing mix in other recipes. The trick is to break it down while is it still sealed in the bag. I lay it flat and press on it with the palm of my hands. I love this recipe because if you mess up, it doesn’t hurt the finished product.

My family LOVES this meatloaf. I have changed it up a little bit. My children hate anyone elses meatloaf, but this is delicious!!!

Nice start with an excellent finish. I started with this recipe as the barbecue sauce and herb-seasoned croutons appealed to me. But that’s where my interest ended, as the rest of the recipe seemed very basic. So by the time I got done embellishing this recipe to my liking I guess the only resemblance it had to the original recipe was, for the most part, the barbecue sauce and herb-seasoned croutons. So…I used a ground beef, veal and pork mix – 2 pounds total, so I scaled this recipe to 6 servings. I processed the croutons into fine crumbs. I didn’t want an overpowering taste of barbecue sauce, so I reduced it by a third, to 1/2 cup (again, for the recipe scaled to 6 servings for 2 pounds of meat). I made up the difference with the milk (I used half-and-half, increasing it to 1/2 cup). I wanted some contrast in texture, so I added 1/2 c. each of chopped celery and green pepper, and 1 c. of chopped onion. It isn’t meatloaf without these ingredients, if you ask me. I more than tripled the garlic, to a full tablespoon, and added 2 tsp. of Montreal Steak Seasoning. I skipped the glaze altogether. Meatloaf and sugar don’t work for me. No regrets on that either. What started out as maybe a three star recipe turned out to be a 5-star recipe after, I admit, fairly significant changes.

I have made this recipe so many times, always turns out delicious, I don’t change a thing! Best leftover meatloaf sandwiches the next day!!

I have been using my mom’s meatloaf recipe for years, and happened upon this one while I was searching for what to do with 2.5 lbs of beef I needed to use up. I made it exactly as the recipe called for, using 93% lean beef, and it got rave reviews from my husband. He says it was “awesome” and needs to be added to regular rotation. I read all the other reviews saying it made too much glaze, but I thought it was just the right amount to spoon over each slice I cut. The key is to make sure it rests for 15 minutes before serving. This lets the glaze thicken slightly, so when you pour it over the loaves it is a real coating. It IS a sweet glaze, so I would recommend if you don’t think meatloaves should have any sweetness, use plain bbq sauce or bbq mixed with ketchup for the glaze. I used Sweet Baby Ray’s Hickory & Brown Sugar bbq sauce in the meat and topped with a local-made sauce that is very vinegary mixed with the brown sugar. On the west side of Chicago, it is called “mild sauce” at our local BBQ place. Served with scalloped potatoes and steamed frozen peas, and it was truly delicious!

my 2 year old ate it. nuff said

What a clever idea to use the dry bread stuffing mix!! I left out the bbq as the smoke-flavoring was kind of over-powering for us, but ketchup works great! Here’s a meatloaf tip: make mini loaves in your cupcake tins. Only takes about a half hour to cook, holds together well and with a little ketchup on top, looks cute on the plate, and we all know presentation is important!

OK, but had an unusual taste. I used regular BBQ sauce, rather than hickory…perhaps that would have made a difference.