"Great taste (yummm) & so easy! I use the Bisquick recipe for my crust all the time instead of messing with harder, more expensive and I love both."

"Forgot to rate. This is a wonderful recipe, so just because I don't like the Panko doesn't mean I don't totally recommend it. It is wonderful. Oh and use Kretschmer wheat germ. The plain one. I like the honey, but usually for meat loaf the plain is better and also for more things."

"Wow, I have been making a very close recipe to this for years... did not know Betty had one too. I do NOT like the Progresso PANKO Crispy Bread Crumbs one bit. I might be the ONLY person in the world to say so, but it is true. I now will only buy the Progresso Italian Style Bread Crumbs and if you ever change them you will have made a huge mistake as far as my thinking. My Version...... Cooking spray 1 15 oz can tomato sauce 1/4 c Progresso Italian Style Bread Crumbs 1/4 c wheat germ 2 eggs (or equivlent of egg substitute) 1/2 C finely diced fresh onions 1 lb lean ground beef, 7% fat or less 4 % (Publix) 3 T Parmesan or Italian Blend grated cheese 8 oz block Mozzarella 1. Preheat oven to 400*. Coat muffin pans w cooking spray. Combine 3/4 cup pasta sauce and remaining ingredients (except mozzarella cheese) until blended. 2. Divide into 24 balls & shape around each string cheese, covering cheese completely. Seal tightly so hot cheese will stay inside. If you want to use a loaf pan, put half the meat in and then just cut cheese into long rectangular tubes & put them in the middle and put cheese on top or you can just cut a solid layer of cheese and either way, put the rest of the meat on top. Left over sauce can be drizzled over the top after baking. Bake 20-25 min or until 160*F. This of course depends on if you do muffin size or loaf size. I don't like my meatloaf dry, so if you do, you might want to bake it a bit longer .than 160*F. "

"This is so much better, easier and quicker than making a Pate Brisee. I have made this so many times and like others, vary it depending on what I have or am in the mood for as far as filling. I do love my Bisquick!!! And I MUST mention my favorite cake in the world for way too many years to mention.... your Velvet Crumb Cake! I used to pour some warmed Blueberry or Cherry pie filling over it for a "Special Treat". "

"I like different meals alot, so this time I used pixidust8's idea of cornbread, but I like it with Bisquick also. Since I can not afford meat or a lot of things I love, it is just great exactly as written or a few changes. I did not have salsa (love salsa), so used diced tomatoes and only had plain yogurt (but love it) and no lettuce. If I have everything I make it exactly by the recipe. But when you are broke it works with stated instead. Oh yes, I cooked my own red beans from dry and added a beef and cilantro bouillon cube each to a little water to mash the beans with a potato masher and put a touch of coconut oil in them instead of lard."

"The flavor was outstanding, but it was a little runny on the bottom. I am not an experience baker, so maybe other's know the secrets. Like do you pack the flour and the coconut? Do you use unsalted butter (which is the only I buy). I figured with the option of margarine, it needed to be salted, so I added a tiny touch of salt and am so glad I did that. I put it back in the oven on a lower shelf to dry it up a bit, but it sure did tasted wonderful. I just wish I was expecting company so they could smell it.. grin, smells devine and I love it. So I will be making it over again and again."

"Has anyone thought of adding dry, uncooked noodles with the meat and mushrooms and adding the the white sauce along with the cheese? It just does not seem that convenient to have to boil water and cook the noodles separately. "

"Frequent recipe for me........ and YUMMMM! What is NOT to love....... and you can vary it a dozen ways, it is a good basic recipe and alone it will knock the socks off any guest. And if not....... get rid of the guests. lol"

"I love this also, it is definitely addictive. I was going to make my version tonight, but will do this one instead. I forget about this one it seems, good thing I kept it in my recipe box. I don't always have an apple, so I usually add a fresh, thinly sliced carrot or two to mine. Also, don't always have barley, so I also used natural brown rice or just put them on top of a big mound of mashed potatoes."

"I have loved this for years and I have never had one single person NOT rave over it. Years ago, I used to soak and cook pinto beans and mash them myself.. because back then they were made with lard, but now a days we can buy them lard free. "

"You might not believe me, but I drained all the broth from my left over veggie beef (mostly veggie) soup and made this. Used the drained veggie/beef for meat and veggie filling and the liquid for the broth and part of the milk. I really wanted some ooomph after two days of soup.... and this did it for me. Oh, I have to admit that I used Bisquick for the bottom crust and some mashed potatoes for a topping. I know, I have to do everything different. Mainly because I never have what I need to do a real, complete recipe. Thank you so much for the help I needed.... this was my 2012 New Year's Day Dinner and I can't wait to eat it. Letting it cool a bit right now. Next time I want to make the crust the right way.... really I will."

"Just the thought of adding Chicken to Carbonara is rediculous to me. But oh well, it will make a good meal. I prefer a true Carbonara. And my Italian friends tell me you don't need to add cream... you know. But chicken.... ugh."

"I forgot to mention that I do not care for sausage... eck. I was planning to use lean ground beef (only 7%). Or buying some beef and putting it in the food processor. Wondering if I need to add oil if I do the very lean stuff?????"

"This sounds wonderful, but I only have the original Bisquick (which we older folks know is not really original, cause it has no lard, lol). I am going to try it very soon though. And I have a HINT for others that may be as broke as me. Buy the jars of red peppers for a dollar at the Dollar Tree store, cause I can not afford fresh red bell peppers at more than $3. all you do is drain the jar and rinse it once and then drain them. No need to cook them, just chp them up and add them to the mix."

"This is my all time, FOREVER FAVORITE CAKE in the entire world. No joke. I have not made it for awhile and could not find my recipe, so did this search again...... if you ever change or get rid of this recipe, Betty Crocker would be doomed. I prefer to make and always have made double the Streusal recipe for coffeed cake..... don't like the coffee cake, but love this Velvet Crumb Cake. Oh yes, I change the toppings around so much that no one guesses it is the same recipe. I put cherries (either canned, thickened with sugar and cornstarch) or pie cherries or.... well you get the idea. I can put caramel drizzled over it and powdered sugar..... I give my word, you will LOVE this cake!! Been about 30 years now and still getting rave reviews... "

"I can not roll out pie dough, so this is my life saver. I cook, but I am not a baker and I have a kitty kat grand son that would want to be in the middle if I even tried to roll out a pie crust. I LOVE, LOVE, truly LOVE this recipe. Is anyone else afraid for Beth? I think something is terrible wrong about her husband's behavior. This is severe emotional abuse in my eyes and think we should try to help her. "

"I have to agree with pulimom. But I also love Cilantro, so I would be happy with either. I think I will try baking it also."

"I first made this how many years ago, not sure. I love it, the easiest, best, inexpensive, comfort dish. I just LOVE it. "

"Great recipe for a working mom and or dad. So easy and so yummm. I just got a small, boneless, half pork loin on special for ONLY $2.49 per pound (09/24/2011) and I will use it.. can't beat the price. I use pork tenderloin a lot when I can't afford expensive beef. I like to add a touch of Worcestershire Sauce to mine, but you can not go wrong with this easy recipe."

"Good and onion soup is just as easy to make from fresh onions as the mix... so I agree with everyone else."