This is a great basic meatloaf to which you can add other ingredients you like. As to the fat that accumulates, I have always had to drain meatloaf half way through cooking in the oven. Draining will allow the sides to brown. I folded one large piece (18 x 24) of aluminum foil into thirds, then folded the ends to make handles. It is not necessary to weave the foil for drainage, but the foil makes it easy to remove the meatloaf in one piece. I used dried, diced onion instead of the soup mix, so I added 1 tsp salt. Instead of ketchup I combined steak sauce and hickory barbecue sauce, but only used 1/4 cup. I cooked on high for the first hour, then on low for the remainder. My husband and I prefer firm meatloaf without lots of vegetables mixed in, and this one turned out very well.

Reviewed On: Feb. 4, 2011

My husband said this is the best cornbread he's had in his life, and he's 60. He liked it because it was moist inside, but I found it to be firm as well. It didn't crumble to pieces when I split the slices to butter them. The only changes were that I used 3 Tbsp sugar due to previous reviewers advice, and 1/2 tsp salt because salt enhances other flavors. I used a 9" pie plate with a juice glass in the center to ensure against a soggy middle. I greased the cookware, added the batter, and cooked in a 1200 watt microwave for 3 & 1/2 minutes. I reheated it later for 30 seconds with no discernable change in quality.

Reviewed On: Dec. 29, 2010

I only had 3/4 lb ground beef so this recipe was exactly what I needed. After browning beef, I took another reviewer's advice and added 1/2 tsp basil, 1/4 tsp each oregano, rosemary, and ground thyme, plus a beef bullion cube. Also cooked mine on the stovetop, so I had to add 1 & 1/2 cup water (with some corn starch for thickening) to cook potato as there wasn't enough liquid from just the canned tomatoes. Used 1 large baking potato cut into 3/4" chunks. Used 1 cup frozen peas and carrots added 10 mins after the potato, and cooked everything on simmer. I don't see how this recipe could feed six people; as I made it there was only enough for my husband and me. DH isn't crazy about the tomatoes, but loved the dish anyway, and raved about the aroma.

Reviewed On: Mar. 31, 2010