I gave this recipe a 5 BUT I'd point out more clearly that the "country herb" part is more generally a tomato, spaghetti-sauce type of topping. It came out delightfully different than "regular" meatloaf, and was very moist (and I even cooked it an extra 10-15 minutes.) Limited to what I had in the house, I used canned mushrooms, dry basil, and cut-up stewed tomatoes instead of crushed, and I added a bit of allspice to the meatloaf itself. It still turned out great - the whole family loved it. I'll defintely be making it again...and I'm sure it will be even better with "fresher" ingredients!

Reviewed On: Feb. 28, 2008