Mmmmmmm! Instead of the beef bouillion and water, I used two 32 oz. beef stock boxes and approximately three cups of a nice red cabernet wine. I added extra carrots and potatoes and threw in a box of freshly sliced baby bella mushrooms but eliminated the celery since I'm not a big fan of it. Added two bay leaves during the cooking process for additional flavor. I also added garlic powder, onion powder and black pepper to a flour mix that I coated the meat with prior to cooking it. Putting the mix in a plastic bag and adding the meat will evenly coat the meat. Will definitely be making again.

Reviewed On: Oct. 31, 2009

OMG, delicious doesn't even begin to describe this meatloaf. I grated two large carrots into the mix and added brown sugar to the ketchup for the glaze. My husband who doesn't eat meatloaf leftovers kept raiding the fridge for little samples of it. Next time I made it I had to double it so there would be leftovers even after the midnight raidings. A definite addition to the meal rotation!

Reviewed On: Oct. 31, 2009

Great recipe! Instead of canned mushrooms, I used an 8 oz container of sliced baby bellas. Omitted the green peppers and replaced that with a bag of frozen mixed veges (corn, peas, carrots and green beans). Added a finely chopped medium onion and used two 4 oz jars of pimentos (with juice) finely chopped with food chopper. I used chicken broth in place of water and boullion. I had to add extra broth toward end because I let it cook a bit longer while waiting for rice to finish cooking. Will definitely be adding this to my regular dinner rotation!!

Reviewed On: May 22, 2009