It’s Possible To Make A Better Meat Loaf

Here are some tips for making a better meatloaf:

-Use a light touch when mixing meat mixture.

-For additional flavor, try combining meats. Ground turkey has more flavor when combined with turkey Italian sausage. Lean ground beef can be combined with a spicy pork sausage or Italian sausage.

-Meatloaf can be mounded in a loaf shape on a baking pan or baked in a loaf pan or greased ring mold.

-Cold meatloaf is great for picnics and appetizers. It’s delicious served on toasted slices of French bread topped with a little olive oil and parmesan cheese.

-Prepared chili sauce makes a tangy meatloaf topping. Pour about 3 tablespoons over the top, half way through the baking time.

-Double a meatloaf recipe and make 2 loaves; freeze one for later use. Bake the extra meatloaf, cool it and double wrap it in aluminum foil. Freeze for up to 5 months.

-To check to see if the meatloaf is done, insert a meat thermometer or “instant read” thermometer. It should register 170 degrees.