"This was amazingly easy. The taste was superb - fluffy clouds of deliciousness. This was a first for me so I was not sure how long the curdling process would take. I just watched it making sure it didn't boil and occasionally took a wooden spoon and carefully moved the curdled milk to the side. When the liquid began to look more like a milky w""

"Excellent burger. I'm convinced that NOT packing the meat tightly is the key factor in making this burger. My butcher only had Ground Chuck that contained 20% fat - a LITTLE less flavorful than sirloin - but was still excellent.""

"This dressing has a great flavor with an interesting bite. I didn't have the yogurt on hand but no one seemed to miss it. A keeper.""

"My son called this recipe, "restaurant quality"; coming from someone who has been involed with Tavern on the Green in NYC and the Polo Lounge in Hollywood, CA. NB: I usually salt the various stages of any recipe and did so with this one. I salted the onions and celery while they were sauteeing in EVOO and then added the 1 tablespoon of salt asked for in the recipe. Alas, TOO MUCH, so beware. In spite of that, my family didn't think it ruined the impact of the overall dish. It was moist but firm and portionable. I used chicken base for the sauce. I have never met a recipe that I didn't change somewhat so I will try a beef base next time and perhaps add some tomato paste for a different flavor. I agree with the others that it needed cornstarch to thicken. We did not find this dish to be too greasy, and do not agree with others in that regard; this IS meatloaf, after all. Finally, we are only four; perhaps halving the recipe is in order.