Knottsberry Farm Meatloaf

“It was a tasty meatloaf.I thought the carrots were a nice addition.I used mild Italian sausage for the hot sausage and had to skim off the fat a few times as it cooked.The sauce was a bit too sweet for my taste.Next time I make it (and there definitely will be a next time} I think I will cut back a bit on the sugar and wait to put the sauce on the top until it is nearly cooked through and I have de-fatted the juices.”

“I only used 1/4 c. instead of 1/2 c. mustard in the topping.This is a delicious change for us!”

“Followed this to the letter–very easy & very Tasty. A pleasant change from ho-hum meatloaf. The zip from the hot sausage was a great addition & went well with the combo of flavors in the topping. “

“This was really good. I had some leftover sausage from spagetti lastnight so I removed thecasings and added to this receipe.”

“Loved this recipe!I took a cue from another reviewer and used a muffin pan.We’re trying to watch our calories, so I wanted to divide the servings in half.I put it in 12 muffin cups and cooked it for one hour, and it was YUMMY.We loved the sauce, but it makes a lot so next time I’ll probably cut it in half to reduce the calories a little more.It was WONDERFUL,and a real keeper!”

“Skipped the carrots and used bread crumbs instead of the cracker crumbs.This was great stuff- made awesome sandwiches the next day.”

“This is really good.The sauce would be good on any meatloaf recipe.I used to make the Lipton onion soup meatloaf, but this beats the pants off it.”

“Scrumtious! I just added a little diced red pepper to the recipe and I grated the onion,carrot and a bit of garlic very finely. The recipe called for soda crackers but I only had Keebler Club crackers – I used the whole strip of one pack. The recipe also called for mustard – I used grain Dijon. My husband’s comment: This is not meatloaf!…it’s melt in your mouth pure pleasure. If you’re looking for moistness, sweetness and spice – this is your meatloaf. There is only a small piece left and I’m looking forward to tasting it in a sandwich tomorrow.”

“My DH and I absolutely LOVED this meatloaf!I used sweet sausage (because of the kiddos), and my only other substitution was to use honey mustard in the topping (and cut the brown sugar back a little). I made it into muffin cups to try to convince the boys even more that it wasn’t actually meatloaf…and it was WONDERFUL to have the “outside” all over!They liked it better than any meatloaf I’ve made so far.I’ll make this again, even if only for DH and I, and possible freeze some for him to reheat while the boys and I vacation in Alabama for a few weeks.Thanks so much!”

“I don’t care for meatloaf and I had seconds! Very tasty- love the addition of hot italian sausages. Moist, flavorful and addicting! The only change I made was to cut the brown sugar amount in half for personal tastes. So good, will make this meatloaf again!”

“OooooKaaaay. . .First of all, you need to know that I HATE MEATLOAF.That said, this is one of the tastiest meals I’ve ever had.Can this really be that dreaded stuff?I followed the recipe exactly except for shorting the mustard in the sauce slightly and adding just a tad of salsa to cut the sweetness.Next time I’ll just cut the brown sugar.Oh, and I used buffalo instead of beef. (I have a lot of it.)Aaaah, but this was delicious.Should I confess I had a second slice?Hope the cold meatloaf sandwich at midnight will be equally as good.Many thanks to you, DiB.”

“This meatloaf is definately a keeper!We enjoyed the hot sausage and ground beef combination. The carrots added a nice visual appeal.The glaze was very, very good. Thanks, Di for sharing this recipe.”