Reviewed: Apr. 18, 2012

This is an excellent dish! Robust yet light on the pallet. I would recommend it to anyone with a would like a light taste of fennel in a great comfort food.

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1 user found this review helpful

Reviewer:

shademaster

Cooking Level: Intermediate

Reviewed: Dec. 1, 2011

Excellent!!! I also thought that this might be too much like meatloaf. Boy was I wrong! Even my 4 year old daughter adored it! I did tweak a few things. I caramelized the onion and fennel, I used one small onion and one bulb of fennel. I also used puff pastry, and baked on a broiler pan. My only complaint is that the recipe should have specified lean ground beef. Mine turned out to be a little greasy, even using the broiler pan. I will certainly be making this again! Thank you so much for sharing!

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5 users found this review helpful

Reviewer:

Soulstrokes

Reviewed: Nov. 8, 2011

Very Rich! I made the mistake of making 2 of them. One had to be frozen.

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5 users found this review helpful

Reviewer:

kcs

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Sep. 24, 2011

delicious flavor! I made my own (pie) crust. I will make these again. Thank you for the recipe!

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6 users found this review helpful

Reviewer:

Jessica

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Aug. 16, 2011

At first I thought this was just meatloaf wrapped with crescent rolls- but I was shocked at how extremely delicious it turned out to be! My 5 year old is THEE pickiest eater on the planet and absolutely loved this. By the way, I did not have fresh chopped fennel and substituted green onion for it instead- it still came out excellent. The crushed red pepper gives it that extra kick that makes this meal more than a meatloaf in crescent rolls, but it's not too spicy that little kids or people averse to hot foods wouldn't like it. I will definitely be making this again!

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7 users found this review helpful

Reviewer:

jgreid03

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: Jul. 9, 2011

It was okay, nothing spectacular.

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8 users found this review helpful

Reviewer:

untwinedpower

Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

Reviewed: Apr. 26, 2011

I didnt have fresh fennel, so I added more fennel seed. My husband enjoyed it, but I did not care for it. next time i make it I will be sure to follow directions exactly!

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8 users found this review helpful

Reviewer:

hsmithers

Reviewed: Mar. 26, 2011

I am always looking for ways to be creative with ground beef. Not such an easy task sometime. I tried this recipe and my husband and I really loved it! I read the other reviews about too much fennel, so I cut back on the fresh fennel. Next time I won't...because we both really loved it when we got a bite of the fresh stuff. Next time, we'll add the suggested amount. It was very simple to make - the only thing we may do is maybe add a little celery of peas. Regardless, we WILL be making this again!

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12 users found this review helpful

Reviewer:

Kathy

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Allentown, Pennsylvania, USA

Reviewed: Mar. 22, 2011

We had a little too much meat, so we made a patty and fried it up on the side as a burger to taste while the loaf baked. It's delicious, even without the fennel (which wasn't in stock at the grocery stores closest to us)! As stated, we had to leave out the fennel, but used more onion and garlic. Used 1/2 tsp. of the chili flakes, homemade bread crumbs (made from a variety of breads) and fresh parsley. I've seen a recipe on AR for traditional wellington that spread some liver pate on the inside, so I did that for this one. This came out a little moist on the bottom, but that's okay. It was a good recipe to use since I had pretty much everything on hand. Definitely saving this to make as burgers too!

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10 users found this review helpful