I was soooo happy to find this recipe! It's exactly the same recipe that I'd found in one of my grandmother's very old cookbooks (from, maybe the 1910's), but I lost it about 10 years ago. The topping tastes like cookie! (I admit to eating some of the topping mix raw, lol.) Like other commenters, I tossed the apples in the cinnamon and sugar mixture, I added some nutmeg to that mixture, and I also used less water. I doubled the topping, and I used softened butter rather than melted.

Reviewed On: Oct. 9, 2009

I was surprised that my family liked this one more than the more extravagant meatloaf I made last week. They loved this one! Like many others, I added a tablespoon of Worcestershire sauce and a clove of crushed garlic to the meat mixture. I did not saute the onions or garlic, and they were plenty cooked with the loaf. I used Dijon mustard. Yummy and so easy!

Reviewed On: Oct. 9, 2009

I loved the flavors. I now wish I'd done what other commenters suggested and doubled the spices. I also added an onion to the garlic inside the chicken. I covered the chicken loosely with foil once it was brown and crispy looking enough. I needed to cook my 4lb chicken for an extra 15-20 minutes. The chicken was wonderfully juicy and tender, the skin crisp. Yum!

Reviewed On: Sep. 29, 2009