"Five stars for the basic recipe. You can springboard from this to any additions- peas, pine nuts, Romano cheese, chopped parsley or cilantro. I did add 1 T of flour to the pan before deglazing. It helped to add a little fond to the pan. If you can find frozen pearl onions. Where I live, it isn't easy."

"We loved this for taste, ease and quickness. These are ingredients that I always have and never thought to put together. The only addition was some chopped fresh tomato, seeded. As per the suggestion, I added Mex-mix cheese on top. Great go-to Sunday night supper."

"My husband, not a meatloafer, loved this. I made the meat mixture almost exactly as stated. I substituted the one cup milk for 1/4 cup heavy cream. And I substituted the cheddar for blue cheese. It was great. But, it took almost an hour to cook and the bacon was still slightly under done. Next time I will turn on the broiler to crisp the bacon. Th"

"Good but not great. I followed the recipe exactly. I thought the flavors really did not blend. The tarragon was to strong (I love tarragon and grow it) and the Vermouth was to "raw" tasting. I may make it again, but I will change too much to rate the recipe as is."