I've made this twice and it came out good both times. The first time I made the dumplings myself with Bisquick and I definitely preferred it that way to the refrigerated dough. The second time I added cumin, parsley, poultry seasoning & pepper per another reviewer and really liked the flavor of the sauce. I also added one can of peas & carrots and one can of potatoes, drained. Next time I will prepare it will the extra seasonings, veggies, and Bisquick dumplings and see how it turns out.

Very flavorful although a bit strong on the lemon (which may have been my fault since I couldn't find a reference for how many pounds of meat to use with the marinade). I like my meat a little spicier so I think I'll follow the advice of other reviewers and add some chili powder, paprika, and cumin to the marinade. I will also try substituting orange juice for some of the lemon and adding a little orange zest per another reviewer. The meat came out super tender though and is so easy to prepare. I will definitely be making it again.

I'm giving it 5 stars for the method! I will never cook meatloaf in the oven again. This method is so easy, fits into my schedule better, doesn't heat up my house and turns out super moist. I love it! I love spices so I added practically every spice in my cabinet until it smelled heavenly (1 T rosemary, 1 tsp thyme, 1/2 tsp allspice, 1/4 tsp pepper, 1/8 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp paprika & 1/2 tsp cumin). I also added extra seasonings to make up for the unseasoned bread crumbs I had on hand (1/2 tsp ground oregano, 1 1/2 T basil & 2 T parsley). For the meat I used 1/2 lb of ground Italian Pork Sausage and 1 1/2 lbs of ground sirloin. I seasoned my ketchup sauce so much that it tasted like BBQ sauce which actually worked well. Next time I might try stuffing the meatloaf with thawed/squeezed spinach and grated Parmesan cheese. And then use spaghetti sauce instead of a ketchup variation on the top.

One of my favorite recipes! I trim off all of the skin first and then add the olive oil & seasoning rub. Then I put minced garlic, fresh rosemary sprigs, fresh thyme sprigs, and a whole lemon into the cavity. The meat turns out moist and flavorful! I save the carcass to make the best chicken stock (after roasting the bones). So good!

So soft and moist! I used brown sugar instead of white and added an extra teaspoon. Fabulous taste and perfect texture. Love it toasted with a small amount of butter. Yum!

We were hesitant to try this recipe, well, anything with Brussels sprouts really. Our local market had them on sale so I thought we'd give them a try. Man were we surprised! I've never met anyone who liked Brussels sprouts until now. This was a fantastic side dish paired with bbq pork tenderloin. I didn't have any regular bacon on hand so I used turkey bacon and a little olive oil and it still turned out delicious. We were very impressed. Thanks for the recipe!