This cake was very moist and tasty. I prepared mine in the 8x8 inch pan and had to increase the cooking time as the middle of the cake was not completely cooked after 45 minutes. I also made extra topping which gave the cake a little extra crunch. Will make this again.

Reviewed On: May 19, 2009

I have always attempted to recreate my mom's meatloaf with little success. It was either too mushy or too dry. This recipe is the closest match to my mom's. It was perfectly moist. I did however make some alterations for personal preference. I used minced onion and garlic in place of the powders and eliminated the salt. I also added 1/2 tsp. of worchestershire and 6-7 dashes of tobasco for some extra kick (the two ingredients mom always used). This recipe is a great base recipe for your own interpretation.

Reviewed On: Mar. 10, 2009