Very, very tasty and hearty recipe. I also added some halved brussels sprouts with about 10 minutes left of cooking which were a good addition. This soup was very thick, next time I'll probably use more like 2 1/2 quarts of broth instead of 2.

Reviewed On: Nov. 27, 2011

Very tasty meatloaf but came out really mushy for me because I didn't let it sit long enough after it came out of the oven. It needs to sit for at LEAST 10 minutes, this definitely should be in the directions. I took other reviewers advice and did the following: 1) added garlic powder and worcestershire sauce to the meat mixture. 2) Used less brown sugar in the topping mixture (probably more like 1 tbsp of sugar). I also used crushed white cheddar Cheese-Its instead of breadcrumbs, gives it a nice cheesy flavor. Some reviews say to double the amount of topping, which is true, it does need more, but I would suggest reserving some of the sauce and warming it up at very low heat in a saucepan. Then, drizzle over the meatloaf after you slice and plate it. Yummy sauce!

Reviewed On: Jan. 5, 2011

What a great reduction/sauce this is... Next time I make it, I will probably add more than 4 cups of ripped kale, mine reduced down quite a bit. I did also add Butterbeans to this during the last 5 minutes of cooking, just enough to heat them through, they were delicious and gave the dish a little more substance.

Reviewed On: Jul. 5, 2010