This is a must-have recipe if you like meatloaf and have a vegetarian in your household. I added diced green, red, and yellow peppers, chopped mushrooms, minced garlic in place of the garlic powder, 1 cup bread crumbs instead of the cubed bread slices, dashes of thyme and parsley (basil and rosemary good too), and a tablespoon of brown sugar to the tomato sauce topping (ketchup glaze -- 1/2 cup ketchup, 1 tsp mustard, and 1 tbs brown sugar -- is good too). Instead of placing carrots and potatoes around a formed loaf, I just added minced carrot to the mixture, pressed and baked the mixture in a large loaf pan for an hour and 15 minutes, and served it with mashed potatoes. Mmmmm. Moist and meaty. It's a real winner/keeper for both me (a meat eater) and my husband (a vegetarian)!

Reviewed On: Nov. 11, 2009

Excellent. I made this pie for my first Thanksgiving dinner with my new in-laws. Instead of boiling the potatoes, I pricked them with a fork and baked them at 375 degrees (F) for an hour and then peeled the skins off as soon as they were cool enough to handle. (The warmer the potato pulp, the better it seems to incorporate with the remaining ingredients). I also substituted heavy cream for the milk and used a frozen deep dish pie crust. I followed the rest of the recipe as is, and the outcome was splendid! The pie is just right. Not too sweet. Not too spicy. And it tastes wonderful with whipped cream and a mixture of toasted pecans, amaretto or almond cookies, and cranberries (pulsed together in a food processor) sprinkled on top. Thanks so much.

Reviewed On: Nov. 29, 2005

Loved it! A definite keeper.

Reviewed On: Dec. 19, 2001