Have you ever coked collards and cabbage together along with ham hocks? If not you should try it. It will make you want to slap your Granny.

By Sharon Jones on March 09, 2013

Good

By Anonymous on February 17, 2013

I love each and every recipe u put out.

By Anonymous on February 04, 2013

I love watching your show

By Kathy Moehle on February 04, 2013

Hi Folks, Great receipe;I do hopwever use a combo of beef,pork and veal...both for a meatloaf dinner...and for my meatballs ( yes I am Italian)LOL BTW...I never comment on any food shows,but I do want to take this opportunity to thank Paula Deen and staff...I really like the show..and see it almost daily.I only wish that someday,I can dine at Lady and Sons;I want the experience in person...and to meet Paula and her sons and families.I am retired...and really enjoy Ms. Deen's pesonality and love of family.I know that Ms. Deen receives a ton of snail and emails,as well as other social media input and will probobly never see this comment.Keep up the good owrk Paula....YOU ROCK !!!!! THANK YOU again. !!!! Richard

By Richard J. Triano on February 04, 2013

It's a great idea for me today! Thank you Paula , I love the most of your recipes

By Teresa Crespo on February 04, 2013

I have made this recipe a few times and the family loves it. Even my wife, who claims to make the best meatloaf says this is better. So I was feeling a little lazy and did not have dice tomatoes, but I had a 10 oz can of Mild Rotel. So poured out the water and compressed the top about half way down to get a little more juice out. Then I deleted the onions and the peppers, since they are already in the Rotel. I followed the rest of the recipe and it came out fantastic. It had a little kick to it too since the Rotel has green chiles in it. My wife says this is the way we are making it from now on. And we are making 2 not just one. Thank you for the original recipe.

By John from Texas on January 31, 2013

what side baking dish should i use? can i use a 9x5x3 loaf pan? or should i shape the loaf on a baking sheet?

By Anonymous on January 19, 2013

sounds good.. Will have to try... I usually top my meatloaf with Campbell' s Tomato Soup..I bake the loaf covered with foil till top of loaf is Brown..then spread on soup.. and I use saltiness crackers rolled out fine instead of oatmeal.. and leave uncovered after I put soup on to form a crust..eggs, onion, salt/pepper... leftovers great with leftover boiled potatoes and onions cut up and fried in butter!

By Kathy Hanson on January 17, 2013

Hi, is this covered with foil the entire baking time?

By Erika Portlow on January 15, 2013

I loved watching your show the recipes the family togetherness your beautiful accents and the recipes oh my it was my fav cooking show I miss seeing you they have removed it from my t.v. boo hoo !!!!

By Victoria Springer on January 12, 2013

i am going to try the meat loaf i use to cook good when i had a family now nothing taste right but this sounds great ty very much

By Elizabeth Arlene Denman on January 09, 2013

I make a variation of this, if i do not have oats, i use 1/2 cup rice and add 1 cup milk to the meat or enough tomato sauce & milk to = 1 cup. Along with seasonings and sometimes Parmesan cheese. and i usually top with a ketchup/BBQ sauce mixture. It's always good, either way.

By Debbie Abbe on December 29, 2012

My husband's family has been making this topping recipe for more than 40 years. His mom got it from a Betty Crocker Cookbook. You want to add it 10 mins before the meatloaf is done. We like to make extra sauce so we can add it to our individual servings and to the sandwiches that go in the lunchboxes the next day.

By Kim Hill on December 26, 2012

Ihave been making this recipe of Paula's for several years. I substitute a can of Rotel, undrained, instead of the tomatoes. It gives it a little zing and a lot of flavor. The topping is wonderful but I have found it is better if I put it on the last 10 minutes instead of the entire time. Keep your great recipes coming, Paula!!!

By Wanda J on December 18, 2012

If you're not a fan of oats for the filler, try using bulgar wheat instead. A new twist with great flavor.

By Marilyn on November 03, 2012

Looks and sounds delicious,I'l certainly give your recipe a try! Thanks for sharing!

By Steph on October 26, 2012

i added one and a half cups ketchup awesome

By Anonymous on October 22, 2012

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By Manuela on October 16, 2012

I doubled the recipe and added ground pork and veal!!! It was delicious....definitely will be making it again!

By Anonymous on October 15, 2012