I've used this with both turkey and beef. Tonight I made a meatloaf w/ ground beef. I was out of bread crumbs and used a combo of oatmeal and crushed wheat crackers. Once I read the ingredients for the 'sauce' I decided to just use a few squirts of ketchup and a few squirts of bbq sauce along with a couple of splashes of worcestershire sauce...I didn't want it as a topping so I mixed it it. I started the 1 1/2 lb. meatloaf at about 425 for about 15 minutes and then 350 for the remaining hour so it cooked for an hour and fifteen and then I let it rest for about 15 minutes. It was moist and flavorful. Really liked the combo of the bbq sauce and ketcup...lots of flavor w/ out being overpowering.

Reviewed On: Aug. 17, 2009

I microwaved, then sauteed potato in some of the rendered bacon fat. I used shallots instead of onion and used a can of low fat evaporated milk (which I always use in chowders...gives it a velvety texture) for the white wine I used the vermouth. I thought this recipe was good but could use something seasoning-wise maybe a little tarragon would work. I would make this again, but definitely the cooking process could be streamlined and the seasonings adjusted. To make the roux, I only used equal amounts of butter/flour and the next day I had to thin with milk. I think this chowder is best the next day. I like my chowder on the thinner side. The word chowder refers to a soup made with fatback, bacon, salt port and doesn't refer actually to thickness.

Reviewed On: Jun. 27, 2009

I've made this a couple of times, this time I was out of Tomato Paste and used Chili Sauce...it worked out fine. This is a soup that is always better the longer the flavors infuse. I always like it better the second (and the third!) day.

Reviewed On: Feb. 19, 2009