Meatloaf

Better than what my Mom made when I was growing up. Thank you for the recipe! 🙂

The only thing I changed was I used a can of Cream of mushroom soup. It taste good, but it came out very lose. It did not hold together at all. I ground my own meat just before I made it, but it was a course grind. Maybe I should have ground it finer. Maybe that what was wrong with how it came out. I never see anything about that in recipes.

I also made a sauce with ketchup, steak sauce, and brown sugar that went really well with the meatloaf

I’ve made this multiple times, love it. It’s my favorite meatloaf recipe, I highly recommend it. I recently added McCormick Beef Stew powder (1-packet), 1 teaspoon minced garlic, 1 pound ground lamb, 1/2 pound ground pork, and 1/2 pound ground beef. It came out WONDERFUL. The key here is the core ingredients from the chef sharing the recipe. PS- this recipe also works with ground turkey instead of beef. I can’t recommend it enough.

This is my go to but definitely go with the cheap meat it holds up nicely! We had no problems slicing it and everyone loves the oatmeal in it rather than bread crumbs.

Yummy base recipient. I made adjustments based on what was in my kitchen and had fabulous results. 1. I used 1# ground beef and 1# turkey sausage. 2. I used 1T Worcestershire sauce instead of steak sauce. 3. I omitted the ketchup. The mixture seemed liquid heavy so I used 2 cups old fashioned oats. Maybe rolled oats soak up more liquid? I frankly don’t know the difference. Point is,

I loved the flavor and consistency of this meatloaf as modified after reading the comments. The combination of oats and breadcrumbs made for a light consistency.

No changes made. It lacks seasoning and one shouldn’t depend on the ketchup, mustard or steak sauce to impart flavor. This needs seasonings- salt, pepper, savory, thyme, garlic etc.,

I’m giving this 5 stars because I like all of the ingredients….it’s still cooking so I’m not 100% sure how it will turn out only because the recipe doesn’t specify what to do with the soup….so I poured it on top at the beginning of cooking. The only thing I changed was I used breadcrumbs because I don’t have any oats. It’s been cooking for 30mins and it smells great!

To be honest when I made this I had to crank up the oven to 400° and bake and additional 40 minutes. Even after almost baking for 2 hours the meatloaf was still very mushy. Both my daughter and husband tried it and they we not that fond of the flavor. I did add salt and to the recipe. I think if I were to make this again, I will only add 1 egg, reduce the amount of soup maybe by half and not add mustard. I will probably add more oats to make it more dense as well.

My hubby, who is really picky, loved this meatloaf

This was a super easy recipe. BUT, the log wouldn’t hold together. AND it took 2 hours to cook at 350 degrees.

Didn’t stay together. Probably won’t make again

It was so moist it was mush. there was no way to slice it without crumbling. The flavor was decent but I believe there needs to be adjusted to become suitable for slicing.

Good recipe, I should have extracted the water from my onions before mixing everything together. Baked for one hour twenty minutes in gas oven with internal temperature 155 degrees. Wife went back for seconds!

Yes. It turned out really well! I cooked it in my Instant Pot.

Quick, easy and the family loved it. Will definitely be making it again!

It was delicious

The kids loved this for dinner!

Good “basic” recipe but I add lots of stuff that I like and give it some color too like colored sweet peppers & fried vadalia onions. Also bake to 175 degrees with an instant thermometer no matter what the recipe calls for even if using 1-lb of beef it still takes longer to reach correct doneness in my oven anyway.

I put the mixture in the fridge for an hour or longer before cooking it and I use a cookie cooling rack covered in foil on a cookie sheet and cooked it that way works great