A spin on a classic meat loaf, I love this because I can sneak spinach in on my meat-and-potatoes family. Serve the meat loaf with Greek-style potatoes or a Greek salad. I also get to make a whole other meal the next night with the leftovers—gyros. —Mandy Rivers, Lexington, South Carolina
I've shared this recipe with many friends. The unique, hearty meat loaf is full of surprises - tangy wild rice and pockets of cheddar cheese make it extra special. Even so, it's not that tricky to prepare...try it and see!
-Genie Lang, Jamestown, North Dakota
Meet the Cook: Although I'm retired after years teaching school, my days continue to be full. So easy dishes like this still are a blessing to me. My husband - who's a meat loaf lover - and I have five grown children and eight grandchildren.—Lois Gallup Edwards, Woodland, California
Our two girls refused to eat meat loaf. But when I modified my recipe by adding pizza sauce to the meat mixture and covering the loaf with sauce and mozzarella cheese, they couldn't get enough! My husband and I enjoy it, too!—Loy Acerra Crane, Jackson, Tennessee
I have three small children and I'm always trying new meat loaf recipes. This recipe is something I developed, and it's one of the first meat loaves that my kids really went for. See if your kids like it, too!
My husband and I like basic hearty meat-and-potatoes meals. The sweet-and-sour flavor adds a deliciously different twist to this longtime standby. I hardly ever make plain meat loaf anymore. You may not, either, once you've taste this one. —Debbie Haneke, Stafford, Kansas
I COULD have called this recipe "Busy Lady's Meat Loaf". It's quick to prepare and you just thaw, heat and serve the second loaf.
This is an original recipe. I enjoy creating my own. When our son was growing up, he'd ask, "Is this one of your originals or did it come from a cookbook?" —Bonnie Baumgardner
Sylva, North Carolina
The combination of onion, carrots, parsley and cheese—plus the tomato-mustard topping—makes this meat loaf unusually colorful. It's an attractive entree to serve, and it has a unique, unforgettable flavor. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it also freezes well. —Anna Baker, Blaine, Washington