With other ratings, I thought this would turn out better. Could be that I didn't pound the meat enough because it was tough.

Reviewed On: Apr. 11, 2009

Excellent Start. I did adjust because we like our spices. To shorten bake time, I parboiled eggplant and zuchinni in salted water. Sauted chopped red onion and green pepper in olive oil, adding chopped garlic at the end. Tomatoes from the garden aren't quite ripe yet but I had a lot of sundried tomoates in the fridge so I chopped up about six large ones. Did have fresh basil and oregano and was generous. I also added in some chopped black olives, paprika, and leftover tomato sauce that was a little spicy with the addition of some red pepper flakes. Also added splashes of red wine and balsamic as someone suggested. Stirred it all together in a caserole dish and topped with cheddar/monterey jack shredded cheese and a little bit of bread crumbs. Covered with tin foil for 1/2 hour at 375. Absolutely delicious. Very versitile recipe that you can modify to your tastes.

Reviewed On: Aug. 14, 2008

One of the best meatloafs we've had in a while. Modified the recipe slightly. Used half ground pork and half ground beef, V8 instead of regular tomato juice, 3/4 cup of bread crumbs, but half were panko. Also didn't have liquid smoke so I threw in worcestershire instead. And I didn't bother with the separate sauce on top. Very moist and tasty! Thanks

Reviewed On: Jan. 19, 2008