By Maryana Vollstedt
Each person loves meatloaf. It's the final word in homey convenience meals, effortless to make and, with a fluffy mound of mashed potatoes and a few gravy, approximately as as regards to heaven as a meal can get. Maryana Vollstedt, writer of such comforting favorites as monstrous publication of Casseroles and large ebook of straightforward Suppers, provides her favourite recipes, together with a vintage loaf utilizing a mix of floor red meat and sausage; a full of life model with a horseradish-crumb topping; and an Asian-style meatloaf with a hoisin-soy sauce (and a highly spiced contact of wasabi for extra adventurous folks). Others show off chook, lamb, or fish and there also are vegetarian choices. Recipes for the proper facet dish accompaniment around out this gratifying booklet.
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Extra resources for Meatloaf: Recipes for Everyone's Favorite
Combine all ingredients, except salt, in slow cooker; cover and cook on low 4 to 6 hours. Strain stock through double layer of cheesecloth, discarding solids; season to taste with salt. Basic Vegetable Stock As vegetables used in stocks are later discarded, they should be scrubbed but do not need to be peeled. 0 Chapter 2: Stocks and First-Course Soups 35 1. Combine all ingredients, except salt, in 6-quart slow cooker; cover and cook on high 3 to 4 hours or low 6 to 8 hours. Strain stock, discarding solids; season to taste with salt.
Garnish each bowl of soup with chopped dill or parsley. Fennel Bisque with Walnuts—Make soup as above, substituting 1 large sliced leek for the onion, and 12 ounces sliced fennel bulbs for the cauliflower. Omit Cheddar cheese, mace, and cornstarch. Process soup and milk in food processor until smooth, without reserving any vegetables. Sprinkle each bowl of soup with crumbled blue cheese and chopped toasted walnuts. Cream of Turnip Soup—Make soup as above, substituting 12 ounces chopped turnips for the cauliflower and reduced-fat Swiss, Gouda, or Havarti cheese for the Cheddar; add 1⁄2 teaspoon dried thyme leaves.
0 1. Combine broth, cauliflower, potato, onion, and garlic in slow cooker; cover and cook on high 3 to 4 hours. Remove about half the vegetables from the soup with a slotted spoon and reserve. Purée remaining soup in food processor or blender until smooth; return to slow cooker. Add reserved vegetables; cover and cook on high 10 minutes. Stir in combined milk and cornstarch, stirring 2 to 3 minutes. Add cheese, stirring until melted. Season to taste with salt and white pepper; sprinkle each bowl of soup with mace.