The beets were tender but needed a brief reheat before serving. I've tried boiling the beets, but roasting improves the flavor.

Reviewed On: May 17, 2009

For the past 30 years I've been cooking varieties of this meatloaf. I usually mix home ground beef and pork loin. The meat roll filling can be just about anything in your fridge. I've used many kinds of cheeses (don't like mozzarella or very soft ones because they leak)and luncheon meats, as well as sliced turkey. I've even put raisins or other dried fruit in the filling. My cooking time is usually 1 1/2 hours but a meat thermometer is a great help.

Reviewed On: Sep. 6, 2008

We like food spicy so I replaced the pepper with 1tbs of scotch bonnet pepper sauce.

Reviewed On: Sep. 1, 2008