Home-Style Glazed Meat Loaf
Total TimePrep: 15 min. Bake: 1 hour + standing
I made this other day and it came out delicious. I cooked it until it was 170 degrees then let it sit, that is the key to cutting it. Had leftovers yesterday and still delicious. Thx for the recipe!
Our family’s multigenerational favorite meatloaf recipe has been scrapped now in favor of this one! We’re keeping the
Excellent meatloaf! So yummy. Highly recommend. I crushed cornbread stuffing for the breadcrumbs. I also only had rustic shredded mixed cheese and worried that the shreds were too big to work well, but they were fine. Oh, and I had no milk but had 1/2 n 1/2 on hand and figured that would be OK...and it was!
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Can't say enough about this meatloaf! Great flavor, moist and delicious! This will definitely be my go-to meatloaf from now on. I used Ritz crackers instead of Saltines and omitted the garlic powder - just a personal preference. I did add a bit of ketchup to the meatloaf mixture, in addition to the ketchup in the glaze. I baked the meatloaf with the glaze on it for about an hour and 15 minutes. Came out perfectly and we loved how the glaze carmelized on top. This one's definitely a winner!
Great Meat Loaf. Made exactly by the recipe instructions. Loved the sauce on top.
Excellent meatloaf. Moist, sweet and tangy.
Finally - a meatloaf my husband and children will eat! It's so delicious and moist. I halved the recipe and it still makes plenty. Thanks so much!
This is a delicious meatloaf. I made 1/2 the recipe for a smaller loaf and it was perfect. I had no problems with it falling apart like others mentioned.