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

Overview

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 ...
See more details below
Available through our Marketplace sellers.
Other sellers (Paperback)
  • All (18) from $1.99   
  • New (1) from $50.00   
  • Used (17) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$50.00
Seller since 2015

Feedback rating:

(217)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview

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.
Read More Show Less

Product Details

  • ISBN-13: 9780060952198
  • Publisher: HarperCollins Publishers
  • Publication date: 11/28/1997
  • Edition number: 1
  • Pages: 176
  • Product dimensions: 6.00 (w) x 8.25 (h) x 0.44 (d)

Read an Excerpt


Old-Fashioned Meatloaf

6 servings
This is a slightly updated version of the meatloaf we had nearly once a week when I was a child. My mother often made it for Monday night supper, which luckily provided me with leftovers to pack for
sandwiches in my Tuesday and Wednesday school lunch. Not only did I like this lunch a lot, it was eminently tradable, so sometimes I would pack two of them and barter one for a couple of those little packaged pink-frosted cakes that we never got at home. It is also the two parts
lean ground beef chuck, one part ground pork, and one part ground veal mix that Mom used in this meatloaf that formed the basis for my own "meatloaf mix."

Preheat the oven to 350 degrees. In a medium skillet over medium heat, cook the bacon until limp and some of the fat is rendered.
Remove the bacon from the skillet and drain on paper towels. Thinly slice the scallions, separating white and green parts. In a small bowl, soak the bread crumbs in the milk and sour cream for 10 minutes.
In a large mixing bowl, use your hands to gently but thoroughly combine the meat, onion, celery leaves, parsley, thyme, salt, nutmeg, pepper, garlic, eggs, the sliced white part of the scallions, and the soaked bread crumbs and any liquid.
In a 13 by 9-inch baking pan, shape the meat into a 9 by 5-inch loaf or pat it into a 9 by 5-inch loaf pan, smoothing the top. Arrange bacon strips on top.
Bake for 35 minutes. Meanwhile, in a small bowl, combine the
chili sauce, brown sugar, and mustard. Spread over the partially baked meatloaf. Sprinkle with the sliced scallion greens. Bake an additional
25 minutes or until the meatloaf isfirm, the top is browned, and a meat thermometer inserted into the center of the loaf registers 155 degrees.
Let the meatloaf stand in the pan for 10 minutes before slicing
to serve.
Leftovers: Make sandwiches with firm white sandwich bread,
mayonnaise (my choice) or mustard (my sister's choice), thinly sliced tomato, and soft lettuce leaves.

Our Prizewinning Meatloaf
8 servings
This recipe is reprised from Sunday Suppers, Brooke Dojny's and
my first cookbook. At the time, it won the prize as the house favorite
among our teenage children. Now that they are grown, they each
have the recipe, and its easy preparation and great taste have made it part of their cooking repertoire—flattery that is much nicer for us
than a prize any day.

Preheat the oven to 375 degrees. In a large mixing bowl, use your hands to gently but thoroughly mix all of the ingredients.
In a 13 by 9-inch baking pan, shape the meat into a 9 by 5-inch loaf or pat it into a 9 by 5-inch loaf pan, smoothing the top. Bake about
1 hour until the meatloaf is firm, the top is richly browned, and a meat thermometer inserted into the center of the loaf registers 155 degrees.
Let the meatloaf stand in the pan for 10 minutes, then cut into slices to serve.
Leftovers: This is the loaf for a classic meatloaf sandwich on white
bread with a little mustard or mayonnaise (or both) and some soft
lettuce leaves.

Bacon and
Double Cheeseburger Loaf
6 servings
I love cheeseburgers, but I think that I like this meatloaf even
better, especially when served with sesame-seed rolls and french fries. Unlike most meatloaf recipes, here the onion is mixed in raw so that it retains some crunchiness.

Preheat the oven to 350 degrees. In a medium skillet, cook the bacon over medium heat until it is limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it.
In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion,
mayonnaise, relish, mustard, salt, pepper, and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with the ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm
and the bacon is crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining 1/2 cup cheese to melt during the last 5 to 10 minutes of baking. Internal temperature should be 155 degrees. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve.
Leftovers: Reheat slices in a microwave and serve on sesame buns with
lettuce, tomato, and ketchup.

The Big Meatball
6 servings
The extra-thick spaghetti, called perciatelli, is in scale with this meatball. Cut the meatball into wedges and serve on the spaghetti with the sauce. Or present it whole atop the pasta on a large platter.

Preheat the oven to 350 degrees. In a large mixing bowl, use
your hands to gently but thoroughly combine the beef, sausage, bread crumbs, parsley, cheese, basil, oregano, salt, pepper, and eggs.
Place the meat in the center of a 13 by 9-inch baking dish. Use your hands to shape into a smooth rounded dome 3 to 4 inches high. Bake
35 minutes. Spoon or drain off any fat in the dish. Pour the marinara sauce over the loaf and bake 20 minutes more until a meat thermometer inserted into the center of the loaf registers 155 degrees. Let stand in
the pan for 10 minutes.
Serve the meatloaf cut in wedges with about 2/3 cup sauce per serving.
Leftovers: Cut into chunks and reheat in additional marinara sauce.
Serve spooned into hero or grinder rolls. Add a few slices of mozzarella cheese and some sauteed green peppers, if you wish.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)