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When in a hurry, I substitute canned potatoes and green beans for the fresh. I like the fact that I can pop this meat loaf into the oven in the late afternoon and forget about it until dinnertime. —Florence Dollard, Grand Island, New York
Originally published as Meat Loaf Dinner in Taste of Home Ground Beef Cookbook , p25
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Jan. 08, 2011 by AngelRyan75
Have any of you tried it? It is actually a great "start" to a delicious moist meatloaf. I also added my own preference of spices but the juices of the tomato sauce soak into the flavor of the meat and veggies and its very tasty!
Reviewed on Jan. 08, 2011 by bziol
I agree with previous review that this recipe is quite bland. I always add minced garlic, parsley, and depending on flavor preferences either additional Italian or Southwestern spices.
Reviewed on Jan. 08, 2011 by strojhs
It sounds terribly bland. We like a lot more seasoning in our meat loaves.
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