Really enjoyed this meatloaf. Followed the recipe exactly the first time and it was too runny for me. I like a free-form meatloaf better than one you put in a loaf pan. Taste was wonderful, though. 2nd and 3rd times, I used less liquid and was able to form the loaf instead of putting it in a loaf pan. Love the runny bits of cheese that ooze out when this if finished. Watch out for the grease splatters in your oven while this is cooking (this was more of a problem when I used less liquid and formed my own loaf). Everyone in the house loved it. Thanks for the recipe!

Reviewed On: Apr. 5, 2011

I have made this recipe several times, and really liked it. BUT yesterday was the first time I used the adobo seasoning. This really killed it for me. The previous reviewer suggested leaving out all the "italian" seasonings because their mouth was confused. I have to agree that with ALL ingredients, I didn't like it as much. My 4 yr old gobbled it up, as is...but my husband and I did not enjoy it. It is an easy recipe. When I first found this, I was looking for some sort of beans and rice recipe that was not like black beans and rice (something different?). Without the adobo, it's like spaghetti sauce with beans and we liked it quite a bit. By the way, I did drain and rinse my beans.

Reviewed On: Jun. 25, 2006

This is a super easy recipe that tastes good, too (if you like this sort of gravy/meat mixture). My husband suggests it every time I am not sure what to make for dinner, or am not in the mood to cook. Our 3 yr old likes it too. We've been serving it on toast, either as an open-faced sandwich or cut into points. It would be good with mashed potatoes, too. One thing I have been doing is adding the worcestershire after the flour & bouillon (before the milk). I tend to add more than the 1/4 teaspoon worcestershire because it just doesn't seem like very much.

Reviewed On: Jan. 16, 2006