I added a bit of worcesershire, 1/2 c sauteed onions and green bell pepper. The sauce was outstanding, my fav. on any meatloaf to date. Also, for more texture bake the meatloaf on a roasting pan, not in the loaf pan, that has slots that allow it to drain the fat. It gives you those really good end pieces. Also, good tip about forming the swell to hold the sauce.

Reviewed On: Jun. 5, 2009

Only let it marinate for 1hr but turned out great. Also, I recommend preparing the sauce separately in a small saucepan heated through, adding approx. 2tbs extra of brown sugar and about 1tbs of honey serving the pork over rice, covered with the sauce. Probably the best teriyaki sauce I've had.

Reviewed On: May 19, 2009

Fantastic! I made the shrimp and sauce almost exactly, just added (1)tbs more of butter and EVOO and +2 more cloves of garlic. For the grits: added a pinch of cheddar and about 2oz. of cream cheese. Excellent.

Reviewed On: Apr. 1, 2009