I incorporated the most helpful review, and I wish I didn't. I think the recipe would have been better with a full cup of butter (Eeek - must hit the gym tomorrow!) and 2 Tbsp of Dijon mustard, as the recipe calls for. The reason why?? The extra sauce is the perfect accompaniment to a full 16oz. box of cooked pasta. The only minor thing I would do is cook the fresh garlic in a wee bit of butter before adding the other ingredients to the saucepan, as the 12-15 minutes in the oven wasn't enough to cook the garlic and it seemed a bit raw. Otherwise, the recipe is PERFECT as is.

Reviewed On: Oct. 8, 2009

I made the recipe with some slight changes as mentioned by other reviewers, and after making it will make 2 more changes. Hmmm... after all these changes, it almost becomes a brand new recipe. Anyway, this is what I did: 1. I added 2 slices of bread to the bottom of the pan (before adding the meatloaf mixture in) to absorb the fat while it baked. I just tossed the bread afterwards as the other reviewer mentioned. 2. Instead of cracker crumbs, I used 3 slices of bread, which I cut up into tiny pieces. 3. I used 1/4 cup of milk as others mentioned, but did use 2 eggs as the recipe called for. 4. Added 1 tbsp. Worcestershire sauce to the meatloaf mixture. 5. I made the glaze using: 1/2 cup ketchup, 1/4 cup brown sugar, and 1 tbsp. Worcestershire sauce. I added this to the top of the meatloaf about 30 minutes into baking, so that it would glaze over nicely without overcooking it. The result: The glaze was awesome, and the meatloaf was good. I thought the meat was a little tough. I used extra-lean ground beef and I wonder if there simply wasn't enough fat. Perhaps next time I'll try something slightly less lean. Another thought was that I only used 1/4 cup of milk instead of 3/4 cup as the recipe called for. Perhaps bringing up to 3/4 cup of milk would help. One of the biggest changes I would make would be to fry the onions in a bit of olive oil prior to adding it to the meatloaf mix. I added the chopped onions raw (per the recipe), but they didn't cook all the

Reviewed On: Sep. 7, 2009

Sorry, but I really did not enjoy this recipe. I'm Polish and my father brought me some authentic kielbasa from a Polish deli. I was looking forward to trying a different recipe with the kielbasa, so I found this one, and followed it perfectly. It took a fairly long time to cook (1 1/2 hours in the oven) and it came out OK, but I didn't think it was anything special.

Reviewed On: Sep. 20, 2004