This is out goto Meatloaf recipe. It is always moist and never dried out. I make mini loafs so I double the glaze. These are great frozen and reheated as well. I use groundbeef only and keep it not spicy.

Turn out excellent. Added some jalapeños to the recipe

Turn out pretty good I double the bell pepper and mushrooms and used paprika instead of chilly powder. Didn’t have ground chuck so used ground pork and extra lean beef an half and half ratio. Don’t agree with the cooking temperature ended up cooking the meatloaf at 425F for 1 hour and it came out perfectly. The wife and little guy loved will be making it again

I have. made different meatloaf versions over the years, but this is by far fhe best!

Great I added a few more peppers because we like spice! Delicious!

Juicy, fresh, and flavorful! Loved it!

Awesome Recipe With The Perfect Blend Of Meat,Veggies & Herbs!

Amazing! I like to go a bit heavier on the sauce on top!

This was delicious! Here is what I did. I used 1 lb. of extra lean ground beef & cut all the ingredients in half except the onion, garlic, egg & bread crumbs, I followed the directions on those. I used plain Panko & Italian bread crumbs mixed. I added fresh & dry parsley & instead of plain salt, I used seasoning salts like Lawry's, onion & garlic & added extra Oregano & thyme. I can't wait to have this again. I may even make more of the topping for a spread when making meatloaf sandwiches with the leftovers.

This was an amazing recipe! Super juicy because of all the veggies, but if you use a draining loaf pan(two tiered), all good or just pour out a little of the juice about 15 minutes prior to doing a final cook/broil. Some of the comments are harsh on the glaze, but the dijon mustard glaze is quite nice - offers a bit of a contrast bite. We served with quinoa and mushroom soup gravy

Awesome! My son-in-law had 2 big pieces and took another one home. Delicious even without the mushrooms,