The key to this recipe is adding your own little touch, to all of you that are considering making this-- KEEP THAT IN MIND! All but one or two of the other reviewers mentioned something about changing it; as well as myself. I didn't have any Velveeta. I used knockoff "Salsa con queso" omitting both kinds of peppers. I didn't bother shredding the carrots, just sliced them. I followed the directions overall... but I did end up throwing Italian Seasoning in it because I like the "spiced" look and taste. I also splashed Frank's RedHot on there in place of cayenne. Wonderful!!!! I will continue to make this because it is super easy, super delish, and a super leftover!!! I will change this recipe everytime I make it and I am positive that it will be fantastic everytime. Way to go Becky!!

Reviewed On: Nov. 16, 2009

I was really looking forward to this recipe as my first meatloaf after reading all the reviews. I definitely took the advice of switching tomato juice for Worcestershire sauce and everyone was right in saying that it takes longer to cook... didn't think it would be a whole HOUR longer; and after all that, saying that it was still "moist" is an understatement. It had a great flavor but next time I'm going to eyeball the bread crumbs in because I think the whole problem was that the meat mixture wasn't at all stiff. The sauce wasn't great either. I guess I got used to my late mother's way... she never used a topping, just brown gravy and mashed potatoes. I am going to use this recipe as a "base" recipe but switcheroo it all up next time based on the experience this time. Thanks for the recipe!

Reviewed On: Oct. 6, 2009

I will add one more to the five star rating! It was my first time making my own chili. I grew up with "Mom's Best" but its been a long time and this is definitely WONDERFUL. We had it for dinner, then breakfast, and what the heck... lunch too. Don't change a thing!

Reviewed On: Sep. 28, 2009