Excellent recipe! I would definitely make this again. I did do a few different things than the recipe call for... I added baby portabello mushrooms, VERY finely chopped because I have to try and hide veggies to get my kids to eat them (I put them in my mini food processor). I also used a red onion and chopped it up in my mini food processor. I used japanese panko bread crumbs which have become the bread crumb of my choice for all my cooking. I followed the advice of others and made additional topping (1 1/2 times) and cooked it for an hour and a half. I think next time I will bake at 375 or 400 to decrease cooking time. I also used parchment paper on a lipped cookie sheet and it worked perfect. This recipe is an excellent base to adding different things to your meatloaf. It was so good that my 1 1/2 year old ate enough for 2 adults (and he doesn't eat many things!).

Reviewed On: Jan. 15, 2008

I used to make this when I was younger but couldn't remember the amount of the ingredients, so I used this recipe. It was bland and flavorless and used twice as much ingredients than should be used. Fortunately I found my old recipe and will follow it next time. Basically, it turned out way to thick and chewy than it is supposed to. It should only be 3 eggs and 1/2 cup sugar and milk.

Reviewed On: Nov. 5, 2006

Excellent recipe except I tweaked it a bit from reading other reviews... I used 2 cans of Rotel for the tomatoes to spice it up, sauteed the onions with the hamburger, used a can of Cream of Mushroom soup with 1/2 cup sour cream and 3 ounces of cream cheese. I put a little bit of the meat mixture on the bottom of the pan, all the noodles, all the creamy mixture then topped it off with some sharp cheddar and VIOLA, it was fantastic. My husband couldn't stop eating it!

Reviewed On: Oct. 27, 2006