An Old Family Favorite...my father's meatloaf recipe is easy to make, moist and flavorful. I don't consider it to be unique or unusual, as it is just a very delicious, balanced recipe. The soft fresh bread crumbs, evaporated milk and egg combine to make it less dense and the parsley adds a nice taste. The free-form shape adds a touch of rustic charm. Often times, my father will use rye or sourdough bread for making his crumbs, making for a subtle yet interesting change of taste. Leftovers, if there are any, make a delicious hearty sandwich the next day.
Excellent recipe on its own, and a great one for using as a base for some modifications, a lot of them covered already in the comments. We've doubled this recipe and put half in the freezer for reheating later, and that turned out really nice too. Our thanks.
Terrific recipe that's very easy to make your own. We skipped the green bell pepper and hot sauce. Absolutely fabulous. The loaf comes out moist but firm, with just the right flavours in the right proportions.
Super yum! Served with mashed potatoes and it was a winning combo. Will make again :)
First of all- YUM! This is the first meat loaf over ever made, and the only one I will ever make as long as I live. But I didn't follow the steps at ALL! I literally took all the ingredients, threw them in a bowl, mixed up by hand, and baked. I used Scotch Bonnet hop pepper sauce in the topping, with a little more ketchup and more honey. It wa perfect!
This is the best meatloaf I have ever had - I love meatloaf and I am 70 years old so you know I have tried tons of meatloaf. My wife does not favor meatloaf but she had three helpings if this great dish. I have tried several of this gentleman's receipts and all have been excellent. The seasoning is right on target for my taste buds!! Thank you - I will make this dish again!!
I've made this at least a dozen times. Always comes out like a smooth loaf of yummy meat butter. I've started doubling the glaze to serve on the side because it's delicious and I'm greedy.
A lot easier than I thought! I used brown sugar and left out the cumin, peppers and parsley. It took about 85 minutes to cook, but I had two pounds of meat. I loved the sweet taste and will put this on my favorites!