Reviewed on Sep. 19, 2012 by erinmarie78
The taste of this meat loaf was outstanding! However, because of personal preferences and picky eaters in my household, I will do a few things differently next time I make this. I would either add onion powder or puree the onions first next time... that was the biggest complaint of my 2-year-old & 4-year-old. I would also chop the bread a lot finer as well. I will make it again with the carrots, but they did give it a little funny look to the meat, which my kids were quick to point out! But because they added moisture and nutrition, I'll keep them as is in the recipe. The sauce was amazing, I didn't change a thing, but next time I would like to double the sauce and just shape the meat into a loaf instead of baking in a 9x5 pan. Am I the only one who ended up with a huge grease puddle surrounding the meat that looked extremely unappetizing? (And I used 93% lean ground beef). I lifted the loaf out, but some of the juice had come over the top and ruined some of the glaze. I think if I baked it in a larger pan, at least the juices would stay at the bottom... and I could cover more of the meat with the glaze that way. Overall a tasty keeper, just with a few modifications next time due to personal preference.