Made it last night in the oven at 350F for 1 hour. Followed other reviews: foiled 30 min., unfoiled 15 min, then 15 with sauce. Also doubled sauce as per other review. Considering the amount of meat I had, I doubled the ingredients - also had two loaf pans. In one pan, I decided to put some foil - thought it would be easier to take out: BIG MISTAKE !!! Because of the sweet sauce, it stuck to the sides. Had to turn the loaf over in plate - what a mess. It broke in two, meaning the top 1/2 came out, and the top bottom was still stuck in the pan. Had to scrap it out. The other pan was OK. I also used less sauce on that one and it was perfect; nice glaze on top. The taste was good, but I would play with the spices (add more), such as pepper, garlic, sautee onions, etc. Also used an onion soup mix instead of minced onion, and added sautee portobella mushrooms. Today, we had it as cold sandwiches (buttered with mustard). That was good. I will make it again, but adjust a number of ingredients.

Reviewed On: Nov. 29, 2009

Wow... what a taste :) Like others, thought the combo was strange... but strange enough, it was totally yummie. I included to my taste: red pepper, garlic, lemon juice, sour cream, pesto, cheese and pepper. Truly delicious !!! Thank you.

Reviewed On: Apr. 8, 2009

Made it last night for the first time - had guests over. We raved over it. Definitely a keeper. Did not alter anything - perfect as written. I did, however, let it bake 10 min. more to get the sides crispier. Next time, I might even put the broiler on for a couple of minutes.

Reviewed On: Mar. 29, 2009