Everybody Loves Meatloaf: More Than 100 Recipes for Loaves and Fixings (Hardcover)

~ (Author)

Editorial Reviews

Product Description

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 doesn't even have to have any meat in it at all. One thing that hasn't changed, however, is its convenience. Perfectly practical and practically perfect, meatloaf is the ideal meal for the way people cook in today's 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.

About the Author

Melanie Barnard is a food writer and monthly columnist for Bon Appetit magazine. Her many cookbooks include Parties, Cheap Eats, Low-Fat Grilling, and Marinades.

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Product Details

• Hardcover: 176 pages
• Publisher: Harper Paperbacks; 1st edition (October 18, 1997)
• Language: English
• ISBN-10: 0060952199
• ISBN-13: 978-0060952198
• Product Dimensions: 8.6 x 6.2 x 0.8 inches
• Shipping Weight: 13.8 ounces
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #174,757 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

5.0 out of 5 stars Pg14-Buy this book for pg14, January 31, 2006

By	John Schultz (Illinois) - See all my reviews (REAL NAME)

Amazon Verified Purchase

I love meat-loaf! I thought I knew how to make meat-loaf. After reading this book I realized that I knew nothing. The classic old-fashioned meat-loaf recipe on pg 14 is worth $10.00 by itself. The author covers all kinds of loaves, chicken and turkey, seafood like the dilled salmon loaf was outstanding! there is also believe it or not vegetarian loaves (but not quite vegan). and one of the best chapters is devoted to sauces and glazes because when it all comes down to it, Its the crunchy top that is the best part! there is 14 different sauces to try and the few that I have tried were outstanding! and to round it out she even included an old classic mashed potato recipe. For $10.00 this hard-covered gem should not be passed by!!!

4 of 5 people found the following review helpful:

5.0 out of 5 stars Great addition to any cookbook library, January 10, 2005

By	lindyjulie (Evanston, IL) - See all my reviews

Everyone laughs when I tell them I have a cookbook with nothing but meatloaf recipes, but I've found it to be very useful. The author does a very nice job of discusing basic meatloaf "theory", (with some nice reminiscences about her grandmother) which makes it easy invent your own recipes in addition to using the ones in the book. Every recipe I've made from this book has been a winner, even the ones that depart pretty far from the meatloaf norm, like the Curried Apple Chicken Loaf. I also like the many suggestions for what to serve with the recipes, and the "fixings" recipes at the back.

4.0 out of 5 stars Creative ideas for fixing one of American's comfort foods., September 28, 1998

By A Customer

All in all, an imaginative and creative take on preparing meatloaf. I was especially impressed as various cuisines were explored; i.e., Mediterranean, Greek, Indian, Italian, etc. There were also good pointers for using turkey and chicken as well as some good recipes for using poultry in meatloaf. So, why the four stars, and not five? Too much reliance on chili sauce and bacon strips as a topping and little or no variety of the brown gravy type of meatloaf. Also, the editors missed a "biggie." There is a recipe for a spinach cheese loaf, and guess what? Spinach is not listed in the ingredients and not mentioned in the preparation so readers are on their own for determining how much and what type of spinach to use. Otherwise, a good guide, and one that I will use for new meatloafs.