Home-Style Meat Loaf

I was looking for a good & flavorful meatloaf recipe. Because this recipe has lean ground beef in it, I felt the meatloaf was lacking in flavor even though I used the Progresso Italian Bread Crumbs. Also, the recipe states to put in an UNGREASED loaf pan. Well, my meatloaf stuck to my pan and I believe it's because of the ground beef being perhaps lean & there was no fat content to speak of so my loaf came out of pan broken up. I agree with another reviewer that this could have been baked for longer than recipe states. The texture of the meatloaf was a bit soft/mushy for us as well. I will make this again but will use ground beef that has a little fat content in it to help give more flavor and also will spray my loaf pan the next time! I used a 'seasoned' stoneware loaf pan. I don't feel using this pan that made any difference in the least as far as the loaf sticking. The ground beef I used was nice and lean but probably was not good for a meatlof - my opinion. I live in a high altitude which could have also affected the outcome of my meatloaf. I am hoping that Betty Crocker and others will begin to review their recipes and modify them for those of us that do live in high altitude areas as it would make things easier and better. I think I will cut back on the milk for this recipe as that is usually something that recipes designed for high altitude areas say - to lessen the liquid somewhat. All in all, I will make this again but will be modifying it so it's even better and will definitely be using some pan spray! :-)

This is probably my favorite meatloaf recipe. It is very moist and tastes wonderful for meatloaf sandwiches. I do think it was slightly too mushy given the amount of milk and next time, I will back off that a little. But otherwise, fantastic meatloaf. My husband said it was my best yet.