i never liked meatloaf until i tried this. my mother, my 4 year old, and a picky grown man all loved it as well :-) thanks for posting

Reviewed On: Oct. 7, 2009

i did exactly what most everyone else did. substituted pizza cheese (hate swiss), added garlic powder, halved the milk, omitted onions (allergic), and added extra cheese and cooked 10 extra minutes. The top was golden brown, the potatoes were tender but not mushy, the sauce was the perfect consistency. i was thoroughly impressed with it all. thanks for the great recipe!

Reviewed On: Oct. 7, 2009

I'd never heard of this recipe prior to a month ago, and already I've made it twice. The first time I made it exactly as specified. I did have a problem with the potatoes getting mashed a bit, so I turned the heat up to medium-high. From there on it was perfect! I had thought the food a bit too greasy, but I still ate 3 helpings! My two year old also ate plenty! The second time I made the dish, I decided not to use the oil, as some reviewers suggested. I felt, this time, that it was too dry and had more problems with sticking than the previous time. I did have better success with the potatoes not getting mushy because due to the higher temperature. I thought it needed a dash of salt when serving, but nothing else! This will definitely be a treasured recipe in our home. My only complaint: I eat toooo much of it! No dessert for a week!

Reviewed On: Sep. 24, 2007