Absolutely outstanding. I followed the recipe exactly. Hard to stop eating!

Reviewed On: Aug. 9, 2009

This is now my favorite meatloaf recipe, with (of course) a few adjustments. I prefer quick cooking oats to breadcrumbs, so I use those instead. For the sauce, I use 1/3 cup catsup, 1-2 tbs brown sugar, and 1-2 tbs Dijon mustard. I don't add the sauce until the meatloaf has cooked for about 1/2 hour. Then I pour off the fat, turn the meatloaf over onto a baking dish, slather the sauce all over it, and finish cooking. I think the addition of balsamic vinegar, plus the fresh rosemary, is what really sets this meatloaf apart. Great recipe!!

Reviewed On: Jun. 1, 2009

Just delicious! Very time-consuming and messy, though, and I cut the tops off the peppers as other reviewers also suggested, but I would make them again. I also omitted the milk, and used dairy-free cream cheese. I poured out nearly all of the bacon fat before cooking the shallots. Had some leftover filling, which I spread into celery stalks. The filling is great as a dip in itself. Thanks for this yummy recipe!

Reviewed On: Dec. 29, 2008