I made a savory version of this recipie, using vanilla yogurt and a bit of cheese. My only regret was not adding a bit of salt. I needed to add about 1.5 TBSP to get the dough to form into a ball. I will make these again when I need to use up yogurt.

Simple and tasty. I accidentally used way more flour than suggested, but it turned out great. Easy to customize with your own vegetables (diced roma tomatos, thinly sliced mushrooms or zucchini). I served with cheese tortellini. Tastes very similar to a "Lipton Noodles and Sauce" side dish.

Loved the taste of this. I used what veggies I had on hand (yellow-skinned potatoes, carrots, turnip, and yam). I will certainly try again in the future with rutabaga and parsnips. Brussels Sprouts would probably be nice in the blend, as well.

Based on current Vancouver Island standard grocery store prices in Feb 2011, and using 10KG bags of flour and sugar for calculations, this cake cost me $9.54 in ingredients. A very nice cake. I made it without modification, and I did not find it to be too sweet, though it is not exactly something you would have a large serving size of. I will probably make this cake again in the future when I have a fridge full of eggs and a carton of sour cream about to go bad. :)

The serving size for this recipie is too big: 1.5 lbs of ground beef is enough for six servings (a serving of ground beef is 4-ounces, uncooked or 2.5 ounces cooked). If you make 6 portions, they will be about the size of baseballs before you flatten them. The texture is good, and I like the left-overs. There is a lot of cheese in this receipie - I didn't include the topping cheese because I wasn't home to supervise the cooking process. My husband seems to have been able to follow the cooking instructions well enough to get them out of the oven cooked-but-not-burnt. His comment: "too many onions", but he is fussy and doesn't like meatloaf, anyway!