I've been following this recipe for the past two years, bringing it to family and church events - it works well every time! I find that a single recipe does well in a glass pie dish, and a double recipe in a 9x13 pan. I often grind a bit of fresh pepper on top before baking, also - wonderful! (and I will admit that once I had things all set out, and the drained can of corn was by the sink and was inadvertently left out. The dish just tasted a little more like a creamy cornbread, but it was still very good.)

Reviewed On: Dec. 2, 2011

I followed the recipe as written, and as one other member suggested, I used my mini-loaf pan (I have a silicon one that makes six mini loaves, and it was just the right size). Because one of my daughters does not like ANYTHING involving ketchup or sauce, I left one loaf with no topping, and it came out fine. As others mentioned, this was quite moist - I enjoyed the texture, but my husband called it "slimy" and says he would much prefer my regular meatloaf. This also had a little less flavor, and if I were making it again, I'd definitely add additional seasoning - perhaps rosemary and thyme? And worcestershire sauce? I do normally use ketchup as the topping on my meatloaf, but I also add about 1/4 cup to the meat before it's cooked - I think that would add a bit more flavor also. Overall, this was what it claimed to be and was pretty good, but my family didn't like it enough to encourage me to make it again. So my printout will not join our recipe file.

Reviewed On: Jun. 9, 2010

We had a little less than a cup of rhubarb from our CSA, so we halves the recipe and LOVED it! My husband generally dislikes rhubarb, while my daughter and I love it - we all enjoyed the cookies, and though I would love to add more rhubarb, the non-rhubarb lovers can enjoy this also, which was fine with me. :)

Reviewed On: Jun. 4, 2010