Tuesday, March 28, 2017

Here's some Comfort Food takes on Meatloaf

We’re coming to the end of winter comfort foods, although this week’s and next recipes are one’s people eat year-round.  I just thought it would be nice to end winter and jump into spring with some comfort food.

This week I have a couple of “Meatloaf” recipes for you to try.  They are both a little different from any meatloaf I’ve ever had in a restaurant or a home.  That’s one of the things I enjoy about meatloaf, is all the variety of recipes you can find and taste.

The first one, for Wednesday, is called “Best Ever Meatloaf” and it has a few veggies in it.  Then on Thursday, it’s “Nostalgia Meatloaf” which I believe reminded someone of their childhood.

Both of these recipes do not use a 5x9 loaf pan to bake them.  They are free formed in that shape but place on foil in a rimmed baking pan.  One is even raised up on a wire rack to keep it out of the grease that comes with meatloaf.

These recipes and any other meatloaf recipe can be made using the 5x9 loaf pan or either of these methods.  That is for a meatloaf using 1½ to 2 pounds of meat.  An amount large than that will need to use something larger than the 5x9 pan.

A couple of tips I picked up looking at meatloaf recipes include soaking the bread to help keep it moist.  Using a food processor onions and other vegetables you might put in the meatloaf.  This is a little quicker, gives better distribution and being smaller it helps texture.

Give them a try and me some feedback on what you thought of them.  Thanks and please spread the link to others.  “Happy Cooking” until next week when I talk “Mac ‘N’ Cheese” with two recipes.

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