This was my first time making meatloaf and it turned out great! I had to make a couple of changes though based on what I had in my kitchen and personal taste preference. First of all, I only used 1 lb. of 93% lean ground beef. With all the fixings, the meatloaf held together and didn't fall apart at all. Also, used a broiler pan so there was no grease on the meatloaf. I prefer japanese bread crumbs (panko) and used that instead of buttered crackers. My family is watching our salt intake, so I left out the onion soup mix and just added some salt, pepper, garlic powder, and dried diced onions. I added about 2 dashes of worchestshire sauce and about 1/2 teaspoon of brown sugar too. Lastly, I made a ketchup, mustard, and brown sugar glaze to top off the meatloaf. With all these changes, my first meatloaf turned out really tasty. We made sandwiches with the leftovers the following day. I'll definitely add some fresh veggies in the mix next time. Thanks for the recipe Rempel Family!

Reviewed On: Feb. 1, 2008

This was very good and easy to make. My husband loves chunky soup, so I added more mushrooms (cremini and white button mushrooms). I had boiled a whole chicken, shredded some pieces of it and used the broth; I added that in as well. I always cook with garlic so I also added a minced clove of fresh garlic when I sauteed the onions and mushrooms. Salt and sour cream were added to taste. I put a little Worchestershire sauce in as well. Next time I will experiement and add more vegetables like potatoes or celery and increase the broth. Great recipe.

Reviewed On: Jan. 29, 2008

As other reviewers suggested, I microwaved potatotes for 10 minutes first, then let cool. This made it much easier to scoop out the middle. I melted and then brushed potato skins with Smart Balance Butter. I baked at 7 minutes, each side, at toaster oven temp 450. I used mozzarella cheese and turkey bacon for filling (cooked and crumbled bacon first), then re-baked for 5 minutes. Very good and easy to make.

Reviewed On: Jan. 11, 2008