Old Fashioned Meatloaf

Reviews from Food.com

  1. I added 5 T milk and it came out moist. Milk tends to moisturize beef very well. Use it in all meatloaf recipes.
  2. Lots of flavor, one of our favorite meatloaves. Made for Name that Ingredient.
  3. I make hamburger patties instead of the loaf. Cooks quicker and my family loves it better that way because they get more topping on the hamburger style.
  4. Overall pretty good ! However it did need little longer then 1 hour .
  5. This was just about the best meatloaf I have EVER had! And I have never made a good meatloaf before. I guess it depends on which recipe you’re using. 🙂 I needed to make this gluten-free, so I added 1 tablespoon of coconut amino liquid, and substituted 1/2 cup of gluten-free (rice based) panko crumbs for the bread crumbs, at the suggestion of a friend. And also left out the salt and pepper (I didn’t think it needed it, and I was right). I cooked it for 1 hr 20 minutes because it seemed a bit “soupy” to me. But oh my gosh, I ate almost half the meatloaf for my dinner, it was THAT delicious! (Good thing I don’t have to share this with anyone — the other half will be my lunch tomorrow.)

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