Way too salty! I put in the 1 1/2 tsp. as directed. I can't believe no one else found it to be too much.
Although i only used lean ground beef, the meatloaf turned out very moist and delicious. I added feta cheese and sauteed bell peppers (yellow and orange). Real classic with a twist!
Very moist, perfect meatloaf texture! I will make again but next time I will back off the Worcestershire by 1/2 tsp, it was a little more prominent in the taste than I like.
I have never made meatloaf with bacon. This recipe was a great surprise & one that I will make over and over!
This is now a 'family favorite.'
Easy to make, delicious to eat. I didn't have any veal, so I used half beef, half pork. It was the best meatloaf I ever tasted.
Aptly name recipe. The biggest critisism of this recipe is that it is so good that there was nothing left for sandwiches the next day.
Loved this meatloaf. I used all beef and whole wheat bread crumbs, and it was delicious. It took 10 minutes longer to get to 160 degrees, but well worth the wait. Plus, it seems quite open to some improvisation, i.e. different herbs, more onion or garlic, etc. A great basic recipe, and it was quick to come together.
This is a basic receipe, but it serves our dinner guests quite well. The bacon keeps it juicy, and the spices are a good mix. I add Frank's hot sauce for a little zing, but not too much or the guests will be a little hot around the collar, or the waistline.
This was delicious; a real classic; I didn't use the veal but used both pork & beef in approx same proportions.
My son who likes the tried & true, loved it. Tks
A very tasty balance of ingredients in this classic. My favorite meatloaf recipe.