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Meat Loaf While there are somewhat similar dishes in different cultures, classic meat loaf seems to be a truly American concept. Variations abound, and these are just a few of my favorites. I grew up with meat loaf, and whenever I make it, it brings back fond memories of my childhood. In these calorie-conscious times, I often prepare a lower fat version made with turkey. I think it is light, moist and simply delicious. However, if you are looking for a recipe with some spunk, try the sweet and saucy version. Although most people think a meat loaf has to be rectangular, I like to switch things up and make them in pie plates. You can cut it into wedges, and everyone gets a coveted end piece. Another variation is to make them in muffin tins or patties so they cook more quickly. However you decide to make yours, a great meat loaf is moist, dense and satisfies with a rich flavor that is meaty and lasting. Here are some of the basics for

Meat loaf is one of my favorite childhood foods. you to adapt as you please. Garlic ~ Finely chop the cloves first, add a pinch of kosher salt, then use the side of your knife to mash and pull the garlic pieces into a paste. Rubbing the garlic into a paste helps transfer the flavor throughout the loaf so that no one f lavor is overpowering. Carrots ~ Grating carrots ensures they soften during cooking and don’t provide too much texture or crunch. This technique distributes their sweetness throughout the meat loaf. Onions, Celery or Mushrooms ~ 53

March 2014 ttimes web magazine  
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