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Everybody Loves Meatloaf by Melanie Barnard (1997, Hardcover) 
Everybody Loves Meatloaf by Melanie Barnard (1997, Hardcover)

 
Everybody Loves Meatloaf by Melanie Barnard (1997, Hardcover)

Publisher: Harpercollins
Publication Date: 1997-11-01
Language: English
Format: Hardcover
ISBN-10: 0060952199
ISBN-13: 9780060952198
Product ID: EPID893837
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Details
Publication Date:1997-11-01

Size
Height:8.8 in
Width:6.3 in
Thickness:0.8 in
Weight:12.0 oz

Publisher's Note
Comfort food is in, and no food is more comforting than meatloaf. No longer the butt of school cafeteria jokes, modern meatloaf has matured from the mundane meal of yore into a marvelously multinational dish that can be made with chicken or turkey, salmon or shrimp. In fact, it doesnt even have to have any meat in it at all. One thing that hasnt changed, however, is its convenience. Perfectly practical and practically perfect, meatloaf is the ideal meal for the way people cook in todays time-crunched world: It can be prepared ahead of time, is easy to serve, is incredibly versatile and can be served hot or cold. Besides, everybody loves meatloaf! This mouthwatering collection of recipes is the perfect cookbook for loaf lovers of every stripe. For traditionalists, there's Barbecued Meatloaf and Pork and Veal Rollatini. People who prefer poultry will find a chapter on Turkey and Chicken loaves, such as Lemon Chicken and Couscous Loaf or Southwest Turkey and Jalapeno Cornbread Loaf. Seafood makes surprisingly savory loaves, and in these pages readers will find recipes for Dilled Salmon Loaf and Brandade Loaf with Salt Cod. There are also marvelous meatless loaves, such as Primavera Garden Loaf, Herbed Kasha and Carrot Loaf, for vegetarians and the health conscious.

Meatloaf is completely versatile and almost always forgiving - easy to fix, hearty, and satisfying; whatever you have on hand usually makes a pretty good loaf. There's hardly a cook anywhere who doesn't have a favorite recipe for this old standby. But now Melanie Barnard makes sure you make a terrific loaf every time with more than 100 recipes for dishes that aren't your grandmother's meatloaf. Working from her theory that every loaf is made of a basic protein, a starch, a binder, and a seasoning, Barnard has created a dazzling assortment of loaves out of a remarkable array of ingredients.

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