I found this recipe so easy to make. I did however read previous reviewers comments prior to making it. I left the white sugar out completely. I only used 1/4 cup brown sugar mixed with 1 cup quick cooking oats and cinnamon for the topping. I wanted more peaches so I used one 29oz can, plus a 14.5oz can. As suggested by another reviewer to solve the liquid/runny solution adding the cornstarch to the peach syrup worked beautifully. Also, I liked the tip about using a grater for the butter...makes it more uniform over the dry cake mix. Lastly, I needed to bake in the oven closer to 55 minutes. Most of all it is ONE pan easy. Yippee! Satisfying like comfort food with a scoop of vanilla ice cream on top. Thanks :)

Reviewed On: Aug. 19, 2009

Neither myself nor my husband cared for this dip. I suppose I could blame part of the reason for this due to the fact that I used canned chicken. It was an ugly, orange greasy color. The blue cheese dressing was overpowering. If you don't love blue cheese then you might prefer the ranch dressing.

Reviewed On: Feb. 3, 2009

I haven't had any luck trying to make meatloaf. This recipe is a keeper! I wish I had doubled the glazed portion. I handed the ketchup bottle to the family to squeeze on their individual slices. Perhaps next time I will add a small can of diced tomatoes to the sauce. Personal preference only. Otherwise this meatloaf is good.

Reviewed On: Aug. 16, 2008