I didn't know meatloaf could taste this good! However, I recommend cooking at a slightly lower temperature, maybe 350. I took mine out 10 minutes early, and the inside was done perfectly, but the edges were a little bit overdone.
Blue Ribbon Meatloaf
In revisiting this classic, we put the meat back in the “loaf” by using ultra-lean ground beef and turkey. With fresh whole-wheat breadcrumbs and beer-simmered sweet onions, you'll never notice the missing fat.
15 Reviews for Blue Ribbon Meatloaf
Great recipe. Really like the flavor that the thyme gives!
Made this several times and it was always a big hit. Makes fantastic leftovers sandwiches. My only modification was to use red wine instead of the beer, since I already had it, and it still tasted great.
My husband and I LOVED this! Leftovers were amazing, either as sandwiches or reheated with potatoes. Even if you don't like meatloaf, you should try this - it's not the typical recipe!
This is the most AMAZING meatloaf I have ever made. I really like the flavors - beer, mustard, spices - and the fact that it is not all ground beef. And leftovers are so very good in sandwiches (whole grain bread, canola-oil mayo and fresh tomato for topping) - wow, yummm!