That’s-a Meatloaf

5 stars for great starter recipe idea but I changed it a lot. First I use ground turkey instead of beef, less fat and cholesterol. Then I sauté diced onion and bell pepper low and slow till onion is translucent. I use Italian style breadcrumbs instead of bread and Italian seasoning instead of oregano and parsley. I use crushed tomatoes instead of sauce and add a little more than directed because its thicker and add another egg. Mix it all up in a large bowl. You can use any kind of lunchmeat or cheese you want. By the way after spending a LOT of time rolling it up like the recipe suggests I had a revelation… put half of the meat mixture in a rectangular pan, make the edges a little higher, then add the cheese, then lunchmeat, then put the other half of the meat mixture on top and seal the bottom and top edges together to prevent cheese leakage. It takes much less time to cook this way. Bake till temp reaches 165 then turn off oven and add favorite jarred spaghetti sauce on top. We warm extra in a sauce pan and add even more when served. Absolutely delicious. My family’s favorite meatloaf!!

Cheese burger meat loaf is so moist and my family’s favorite. We cook ours in the crook pot. 5 hrs on low. Or 3 and 1/2 on high. Love it. We use liptons onion soup mix.

Everyone loved it. Used Beef, Bison, and Pork instead of just beef.

It was easy and tasty. My husband ate it even though he’s not a meatloaf fan.

First time I made it as written. BLAND! Second try, I added minced onion, salt, crushed red pepper flakes and more oregano. I also added grated Romano cheese, same quantity as the Parmesan. Bingo! Great flavor. I’ll make it again, with My modifications.

This is a really good meatloaf recipe. I used venison so therefore did not cook it for the length of time it said to. Everyone enjoyed it and most went back for seconds. Definitely will be making again. Maybe chicken next time!

It was great. I did not add mozzarella cheese and used deli thin turkey slices. It was a big hit. My toddler and kindergartener both had second helpings. A success!

Great! I followed the directions exactly. I ran out of dried parsley so I used cilantro. I didn’t taste a different. I used hvarti cheese. That was really good. Next time, I will slice the ham in strips in the same direction that I will slice the meatloaf. That will make it easier to cut. I cooked it for 75 minutes and I didn’t not have a problem with it being raw or the ham turning the meat pink.. I used regular sandwich ham-nothing special.

This was OK. It was a pain to roll the meat unless it’s quite cold and firm. I found that semi-frozen was the way to go. I then (like the picture) put together a tomato sauce topper (ketchup, molasses, liquid smoke) and covered the top surface. The core meat just didn’t have the flavor that I’d hoped for.

I left out the ham, used 1/2 beef 1/2 turkey. Thought this was delicious and will definitely make it again!

This was great! I received comments just as the description, like ‘this is the best meatloaf I’ve ever had’ and ‘What a surprise in the middle!’ and ‘when you said you made meatloaf I thought oh I better get the ketchup out; but, instead ate it without, SO good without any ketchup even!’. I made this with turkey instead of ham, and cooked it for the 75min, it came out perfect. My son says I cannot make it any other way now 🙂

the meat loaf that i make is similar but i also line up hard boiled eggs length wise down the center so that when i slice it so you get a piece of egg with every slice.

I’ve made this recipe twice and what I like about it, besides being very good, is the leftovers slice nice for sandwiches. I made some changes the second time but liked the original recipe better. I chuckle to myself when I read reviews that say they made a recipe for the first time with changes and didn’t like it. Always try a recipe for the first time as written to know what it should taste like.

Been using a recipe like this for years.My Mom passed it down to me.

I am not a meatloaf lover but I absolutely LOVE this recipe. I just finished cooking it about 10 minutes ago and I had a sneek sample before my family tried it. I’m so excited about how this recipe turned out. I did add a ketchup and brown sugar glaze. I will definetely try this recipe again and again.

I thought this was a good twist but my boyfriend didn’t care for it. I made it exactly as written except for the tomato sauce as I’m allergic to tomatoes. However if it wasn’t for him needing to eat dinner, I would make it again.

I feel a bit guilty reviewing this recipe, because I made quite a few changes. But the essence of this wonderful recipe remained. That is one of the strengths of this recipe – it is flexible. I used prosciutto instead of ham, and fresh mozzarella. Following another reviewer’s advice, I used chili sauce instead of catsup and I subbed oatmeal for bread crumbs. Suggestions for using a sheet of plastic wrap coated with nonstick spray were spot-on: this worked without a hitch. I cooked it for exactly 75 minutes, in a loaf pan, let it cool for about 15 minutes, and it sliced perfectly. It was delicious. Next time, I might try ham and cheddar and leave out the Italian seasonings. My DH and I both enjoyed it and I’ll never make another boring meatloaf.

EXCELLENT recipe. As written, it is a bit short on spice. I HIGHLY recommend doctoring this up like you would any meat dish with your typical spices. For two pounds of meat, only three teaspoons of spices is not very much. The other flavors add quite a bit of flavor, but it needs more to give that kick over the top. Also, made a ketchup/brown sugar glaze. About 1/3 cup of ketchup, about 1/8 cup of brown sugar, a couple teaspoons of mustard, a few splashes of Worcestershire sauce, and spread onto the meatloaf at about 45 minutes in to cook time. This one will definitely be made again. Wife and daughter loved this. For “just a meatloaf” this was something special.

Was looking for a different recipe that I could make easy . Great recipe I used corned beef and Swiss didn’t have ham or mozzarella in house.

This meatloaf looks wonderful to me! I personally love meatloaf. Husband is just opposite. He will only eat meatloaf sandwiches once it’s cooled. He doesn’t know what he’s missing!

Good starter recipe, but needs help. First off, baking time is way off. With 10 minutes left, I put my meat thermometer in and it was just under 120. I jacked the oven up to 375 at that time and the total bake time was 98 minutes before I got to 162. Drained, left it rest a few and it was ready to serve. This recipe screams for salt, pepper and onions, as well as a sweet tomato sauce for the top. I will make this again with my revisions.