I modified this recipe by: placing peeled and diced butternut squash on a baking sheet; drizzling the butter on top; sprinkling it all with the seasonings and butter; then roasting it for 50 minutes, turning a couple times while baking. YUM! The result was a fantastic side dish on a rainy fall day.

Reviewed On: Oct. 26, 2008

My family LOVED this meatloaf and it was so easy. I prepared the meat the night before and kept it wrapped up in the fridge overnight. Same with the carrots. I used quartered yukon gold potatoes instead of red--yum! It was impractical for me to cook it on high for an hour and then turn the heat down, so I just cooked the whole thing for 10 hours and it turned out fine. It was a little bland, so next time I will add a little pizazz.

Reviewed On: Nov. 30, 2006