I doubled the recipe using ground turkey, and used fresh salsa in the mix with jarred chunky salsa as a glaze. I used a little extra bread crumbs and 3 eggs to try to avoid "mush" in the middle, and it worked. Also, baked at a higher temp (375) for 45 mins. Two loaves fed 4 adults and a teenager with about a half a loaf to spare. I would have been happier with a sauce/gravy, though, rather than just a glaze. Moist as it was, it felt like it was missing something, esp. with the mashed potatoes. Overall, tho', very tasty; nice change from the usual meatloaf fare and healthier, too. Will definitely make again! (Gravy suggestions welcome!)

Reviewed On: Oct. 26, 2009

I made this for two with boneless pork chops and it was very good. Added an 8 oz can of crushed pineapple, a whole onion soup pkg, and just eyeballed the dressing and preserves (I used Smuckers). Served over rice made with chicken broth and we had no leftovers. I need to play with the bake time; 40 mins was a little long but my oven runs hot. This one's a keeper for sure.

Reviewed On: Oct. 15, 2009

This is tasty and filling, and I'll make it again. The pastry shells were much smaller than I expected (first time I've used them), but since I was feeding only two of us, that wasn't a problem. I thought the sauce was a tad thick so I may thin it next time. But it's a good dish, and lends itself to customizing. Next time I will almost certainly crumble bacon on the top, and maybe throw in some mushrooms.

Reviewed On: Oct. 2, 2009