The Meatloaf Bakery Cookbook: Comfort Food with a Twist
December 11, 2012 -- Once a dinner time staple, meatloaf is now anything but boring.
Cynthia Kallile, the author of "The Meatloaf Bakery Cookbook" shows that with quality ingredients and a little creativity, meatloaf can become a crave-able dinner solution that will have everyone at the table asking for seconds. Kallile says the secret to great meatloaf is to combine different textures -- crunchy, salty, creamy -- to keep the meatloaf interesting and from just becoming "meat mush".<p. She says if you use ground meat with fat in it, like ground chuck, sausage, etc, it's a great way to battle the challenges of dry meatloaf. BUT, she does recommend creating a complementary sauce. Every recipe from The Meatloaf Bakery comes with a sauce on the side to give the loaf another dimension.
Kallile will also be appearing at Sur La Table's Northbrook location for a cooking demonstration and book signing on December 15, 2012 at 5 p.m. To reserve a spot, visit:
The Meatloaf Bakery
2464 North Clark Street
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