I work at a Senior's recreation center, and I have used this recipe for many functions, serving up to 150 people. Everyone loves it, and asks for the recipe. I have even frozen and reheated leftovers and they were just as good. Thanks! Bev Also, upon reading others comments, I will leave the bread soaking overnight then flip it over 1/2 hour before baking, to allow the egg mixture to coat the bread more evenly. Covering loosely with foil for the first half of baking will keep the top from over-browning.

Reviewed On: Feb. 1, 2009

I love this recipe! It's exactly the same as one I have been using for many years. It also makes a great filling for crepes, topped with dab of sour cream. I have also made this dish using ground beef and it is just as good.

Reviewed On: Dec. 23, 2006

This is exactly like my favorite meat loaf, with one exception. I blend the brown sugar and ketchup with 1 tsp. of dry mustard. The result is wonderful, both sweet and spicy. I will also use bread crumbs when I don't have the saltines.

Reviewed On: Jan. 21, 2006