Excellent meatloaf! I've made it several times now, with a few changes. I use a lb of ground chuck and a lb of ground pork. I saute the chopped onion and some chopped celery along with 2 tbs of minced garlic from a jar in a little olive oil as I like the veggies softer in meatloaf, instead of crunchy. Instead of saltine crackers, I use a mix of crushed onion crackers and toasted bread crumbs. I add a dash of ground mustard, a tbs of dried parsley flakes, a pinch of tarragon, use seasoned salt vs regular and add an envelope of Golden Onion soup mix. I also put the brown sugar mixture on top, but I use 1/4 c Ketchup, 1/4 c Chili Sauce, a squirt of honey and a tbs of Worcestershire. Putting the sauce on the bottom makes it too greasy, in my opinion. I then bake it at 350 for 1 1/2 hours and let it rest for about 10 min before slicing to allow the juices to permeate the loaf. Guess I changed it a lot, lol! But I think most cooks do to suit their tastes and those of their family.

Reviewed On: Jan. 19, 2012

I like this topping well enough, but found it way too much for a single pie. (I put it on a Mrs. Smith's frozen Cherry Pie) I halved all three ingredients. I tried mixing the cold diced butter into the brown sugar/flour mixture by hand with a fork as suggested in the recipe, but it wouldn't combine. After softening the butter (in the bowl with the brown sugar & flour) for 20 secs in the microwave, it combined just fine, using a a hand mixer. Tastes really good!

Reviewed On: Dec. 11, 2011

I made this last year for my Thanksgiving Dinner and it was WONDERFUL! Easy and delicious! I've made it a few times throughout the year with Chicken dishes too. I am looking forward to making it again this Thursday so I am so glad that I saved in in my Recipe Box on this site last year and I wanted to thank the provider for this recipe, so THANK YOU GRADEN!

Reviewed On: Nov. 22, 2011