Loved the taste and texture of this recipe. I cooked it in a ceramic bundt pan and did end up cooking it about 20 minutes longer than stated but I think it came out a little too dry -totally my fault. I did not use the glaze but made my own out of lemon juice, powdered sugar and a little butter. Fantastic!

Reviewed On: Jul. 8, 2009

I've used the shortening version of this recipe for years - it's perhaps a little more flaky but this butter version FAR surpasses it in flavor. You can fail with this recipe - in fact the "never fail" ones are the hardest pie crust recipes I've ever worked with. I think they are "never fail" because they never fail to taste great not because they are easy. The secret is to make sure you blend the butter well with the flour, get just the right amount of liquid and chill this dough for at least 30 minutes.

Reviewed On: Jun. 24, 2009

Loved it! Great flavor. This just replaced my regular meatloaf recipe. Only minor criticism is that it did crumble quite a bit when you tried to slice it - not sure if I needed to use a more lean or less lean ground beef to help it slice better - or perhaps add an extra egg. But it was so good nobody cared.

Reviewed On: May 7, 2009