This was pretty tasty. I didn't follow the recipe exactly, because someone decided that the bowl of hamburger defrosting in the fridge was an invitation to make themselves a hamburger for lunch, but I think I was close enough to the original recipe's proportions to review it honestly. I sauteed the onion and about a tablespoon of garlic in some olive oil and butter. I ended up using 2/3c milk and 1 cup bread crumbs (Italian seasoned). The sauce was too sweet and it wouldn't have been enough. I ended up tripling the sauce and adjusting the ingredients (NOT triple the sugar.) to make up for it. I ended up with: 1 c ketchup, 3T brown sugar, 1 T mustard, 1tsp vinegar, 1 tsp hot sauce. It was tangy and just a touch sweet. Overall, a very solid meatloaf base. And it was super moist. Next time, I'll probably use 2-3lbs of meat since it shrank quite a bit in my 8x8 dish.

Reviewed On: Mar. 19, 2011

This was pretty good! Next time, I think I'll increase the mustard mixture (but change the mustard:honey ratio to 3:1) because the taste didn't come through as strongly as I would have liked. Be sure to use FRESH breadcrumbs and Dijon mustard not the yellow stuff! It makes a world of difference. Next time, I might try using my homemade grainy mustard.

Reviewed On: Apr. 21, 2010

These were easy to make, and quite tasty! I felt they were too salty so I couldn't give them a full five stars, but texture and taste (other than the salt) were excellent. Next time, I'll reduce the salt to 2 teaspoons. I found that the easiest way to make the holes was to shape the dough, poke my finger through, and then twirl the dough on my finger like a pizza maker. Don't worry, it's sturdy. I broiled them before boiling them, but I'm not sure that it made much of a difference. I followed someone's tip to add molasses to the boiling water and I liked the depth it added. I ended up cooking mine for about 20 minutes before they were done. I could have kicked myself for not noticing I was out of sesame seeds before I made these.

Reviewed On: Feb. 17, 2010