Chris Christie , who dined with the president about a month ago.
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Well-done steaks may be a bit of a stretch, but if anything can bridge the political divide, why not meatloaf? Essentially a mixture of ground meat bound with bread crumbs or some other starch and mixed with spices and other flavorings, meatloaf started out as a simple way to stretch limited resources into additional meals, a perfect marriage of convenience and economy. Here in the United States, meatloaf has attained iconic comfort food status, right up there with fried chicken and mac and cheese, hamburgers and hot dogs.
What kind of meat can I use for meatloaf?
But where fried chicken and other comfort food classics routinely show up on fine dining menus — appropriated, re-imagined and re-invented by chefs — meatloaf too often gets left on the diner counter. What's not irresistible about that? Even for people who don't normally cook, meatloaf is an easy dish to master, in part because it's so forgiving. Unlike recipes that require complicated techniques, or the precise chemistry of say, pastry, "There's something about meatloaf where you feel like you have a margin for error," says Bruni. The method is simple: Combine ground meat with bread crumbs or another sort of starch binder, and perhaps an egg or two.
Flavor the mixture with vegetables, herbs and spices. Perhaps add a little richness in the form of cream or grated cheese. Fit the mixture into a loaf or cake pan, or bake little loaves in muffin tins for individual servings. Or, simply mold the mixture into a free-form loaf and place on a rimmed baking sheet.
Bacon Topped Mozza Meatloaf | The Kitchen Magpie
Slather your creation with ketchup, or maybe layer it with strips of bacon, to add seasoning and baste it with extra moisture. Then bake until done. Simple as the method is, there are ways to take your meatloaf to the next level.
First, skip the lean meats. Fat adds flavor and keeps the meatloaf moist. Use ground beef or pork with a higher fat ratio; if using ground poultry, skip the turkey or chicken breast and go for the dark meat. Bruni loves using lamb; its ample fat content and an assertive flavor stand up to a lot of spice.
After the meat, some sort of starch is probably the most important ingredient in a good meatloaf.
Bread crumbs or torn bread are traditional, but feel free to get creative with ingredients as varied as potato chips, rice — even oats or cooked farro. As much as a good starch helps bind the meatloaf, it will also complement by enhancing the flavor and texture of the final product.
Bruni loves using panko crumbs for the "fluffiness" they impart to the loaf. Comfort me with pears. Tin Shed's Vegetarian Comfort.
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