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Excellent. I followed the recipe to the letter for the ingredients and portions but then I formed four smaller loafs and then wrapped each with two tissue paper thin slices of prosciutto. From there I got back on recipe and baked for 35 minutes, then basted, put back in for 10 more minutes. Then removed from oven to rest.<br/><br/>WOW! It was fantastic!

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5nolans November 27, 2013

Wonderful almost sweet flavor. I used Yoshida all the time on chicken and it never occurred to me to use on beef. THANKS!

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windywood September 20, 2009

Excellent and so easy to make. The flavor is just perfect. I chose not to use the sauce on top and I think I probably won't do that in the future because this was perfect without it. Thanks so much for sharing. Made for PAC Fall 09 :)

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~Nimz~ September 19, 2009

I wanted something to put in the freezer for this spring when DH comes in late form the field. This was easy to mix up. I baked it, cooled it, cut it into slices and wrapped it to place in the freezer for later. But of course I had to have a piece first. :-) Yum, it is very good. HouseDragon was kind enough to send me a bottle of the Yoshida sauce 2 springs ago. I have just enough to make her burger recipe tomorrow night. I adopted this Chef for the *Spring PAC 2008* game

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Charlotte J April 03, 2008

I have used Yoshida's gourmet sauces for years.. and it is great on just about every thing. the Meatloaf is always a big hit..

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midwestchef July 10, 2007

We love Yoshida's marinade. This was a hit with my oldest son and DH and the younger one liked it too but wasn't keen on the onion flecks. I'll chop them more finely next time and maybe even saute them first. I didn't make the glaze on top and baked it for an hour. Super easy to make. Went well with mashed potatoes. Thanks for posting!

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Oolala January 24, 2007
Yoshida Meatloaf