I did like this meatloaf, but after reading the reviews and comments about the sweetness, I left the brown sugar out of the meatloaf, but kept it in the topping. I think that was the right move. It was pretty rich with just the butter crackers, so I don't think it needed the brown sugar. I also don't think I would put the bacon on top if I make it again. Maybe I was suppose to brown it first, but I didn't think it got done and it kept the sauce from sticking to the meatloaf. Overall, it was good recipe and I'll use it again.

Reviewed On: Oct. 24, 2009

These were very good. I made them for work and everyone loved them. I think the key is not to overbake; they're better if they are a little chewy.

Reviewed On: Oct. 17, 2009

This was a great recipe. After reading other reviews, I've come to the conclusion that the ratio of fruit to crunch is a personal preference. I would say use this recipe as a base and modify it to your taste. I used 5c of rhubarb made the topping as directed. The flavor and texture of the crunch part is great.

Reviewed On: May 23, 2009