2024 the best recipe for meatloaf review

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The definitive guide to an American classic though the lens of New York Times journalists Frank Bruni and Jennifer Steinhauer's culinary friendship.

Frank Bruni and Jennifer Steinhauer share a passion for meatloaf and have been exchanging recipes via phone, email, text and instant message for decades. A Meatloaf in Every Oven is their homage to a distinct tradition, with 50 killer recipes, from the best classic takes to riffs by world-famous chefs like Bobby Flay and Mario Batali; from Italian polpettone to Middle Eastern kibbe to curried bobotie; from the authors' own favorites to those of prominent politicians. Bruni and Steinhauer address all the controversies (Ketchup, or no? Saute the veggies?) surrounding a dish that has legions of enthusiastic disciples and help you to troubleshoot so you never have to suffer a dry loaf again.

This love letter to meatloaf incorporates history, personal anecdotes and even meatloaf sandwiches, all the while making you feel like you're cooking with two trusted and knowledgeable friends.

Publisher ‏ : ‎ Grand Central Life & Style; Illustrated edition (February 7, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 272 pages
ISBN-10 ‏ : ‎ 1455563056
ISBN-13 ‏ : ‎ 978-1455563050
Item Weight ‏ : ‎ 1.18 pounds
Dimensions ‏ : ‎ 6.25 x 1 x 8.25 inches
Reviewer: science reader
Rating: 5.0 out of 5 stars
Title: as delightful for the language as for the food
Review: Co-incidence! I learned about this book on the very day I had changed direction for our dinner’s meatloaf when a family member dropped off a pound of ground lamb that needed to be used. Adding it to ground beef and pork from my refrigerator, I used Middle Eastern spices—cumin, paprika, Turkish oregano, (precious) Aleppo pepper—in place of the down-home treatment I had intended to give the meat, adding ground mushrooms for moisture and a fistful of chopped parsley, as for kofta. I glazed the large loaf with a can of tomato paste (turns into a kid-friendly caramelized frosting for your meat cake) and served it with a garlic-yogurt sauce. Big success, that one.Second co-incidence. Snow is falling heavily outside as I try a sample of the book on my Kindle. As I buy it, I remember that it was on just such a day last year that I delighted in Born Round, Bruni’s memoir on a topic of universal importance, making me an even greater fan of his writing style than had his columns in the Times.So, readers, you want this book as much for the delight its words bring as for the recipes, though they are inspiring. I’m jealous, frankly, so to speak. Why didn’t I think of this book? I’ve been improvising meatloaves for most of my seventy-six years. I wouldn’t have had access to the contributors, though, so it’s just as well, nor would I have had a partner in its composition so revealing of the quality of a sterling friendship.I really hope the authors read this because I want them to know something terrific to include in a second edition. Over a great pile of his truly delicious pork rinds, I was interviewing Ben Meyer, chef of Portland, Oregon’s, neighborhood restaurant Grain and Gristle. Conversation turned to the rinds themselves when Ben disclosed that, ground up, they are the best binder for a meatloaf ever. No need for bread crumbs. And the flavor! I ordered a second serving of the rinds, took them home, and made a meatloaf that very evening. A revelation! As long as I lived in Portland, I made meatloaf with pork rinds every couple of weeks. Tip, though: keep your hand firmly on the food processor as you grind the rinds. The lid flew off mine as it worked and my kitchen and I were covered with a snow-like dusting of pork rinds that took hours to clean up after I had had a shower. Tip two. The commercial kind of pork rinds that you find bagged near the potato chips in the supermarket work as well for texture, though they won’t contribute so much porky goodness as Ben’s.Buy the book.

Reviewer: David Kim
Rating: 5.0 out of 5 stars
Title: Meatloaf - Comforting Food for Discomfiting Times
Review: Perfect comfort food for pandemic living! Easy-to-make, flavorful, and mostly accessible recipes for a cooking novice like myself. Jennifer Steinhauer & Frank Bruni’s pared down yet personable instructions convey the feeling that you’re prepping diner with friends in the kitchen, between sips of grocery-store wine. The Spicy Turkey Loaf with Sriracha was an instant success (and my new go-to favorite), and I’m queuing up the Crab & Shrimp Loaf Muffins as my next culinary challenge. Leftover-meatloaf sandwiches are the gift that keep on giving, relegating loose-meat variations to the sad-sack of lunch options. “Back to basics” is a phrase we’ll hear a lot in our post-Covid world, but basics don’t need to be boring or bland, as evidenced by this across-the-table meatloaf primer with something for everyone. Highly recommended!

Reviewer: Dan Spencer
Rating: 4.0 out of 5 stars
Title: Four Stars
Review: Great recipes!!

Reviewer: L875
Rating: 5.0 out of 5 stars
Title: “New” books are old library copies
Review: 5 stars because I love this book. I have made one recipe and I know I will try every one. But it took 3 orders before I got a decent copy. I don’t mind used books but Amazon did not list them as used, charged full price and sent old library copies. The first time I thought it was a mistake. The replacement was worse and had an odor. Finally I ordered a copy listed as used and paid 1/2 price.

Reviewer: Mom on the Run
Rating: 5.0 out of 5 stars
Title: Meatloaf with a side of banter
Review: Nothing is more comforting than a meal of meatloaf, salad and perhaps some mac n' cheese, and no other book offers the comfort served up so splendidly with a side of delicious conversation between two pals who are both New York Times reporters and foodies. The easy to follow, easy to eat recipes range from the whimsical to the traditional, and the definition of "meat" in the "loaf" is stretched wonderfully to include veggies, fish, shrimp, beans, lamb, chicken, beef, pork and more. I have already made several of these recipes and have been thrilled with the results. I am looking forward to eating my way through the table of contents. Big shout out to the crab and shrimp muffins!I'm buying a stack to bring as hostess gifts instead of a bottle of wine or a box of chocolates.

Reviewer: CSH Resident
Rating: 5.0 out of 5 stars
Title: Bruni and Steinhauer clearly enjoy a friendship based on mutual respect and admiration for ...
Review: A Meatloaf in Every Oven by New York Times journalists Frank Bruni and Jennifer Steinhauer will make even the most experienced cooks rethink what they believe about meatloaf. Bruni and Steinhauer clearly enjoy a friendship based on mutual respect and admiration for each other as well as for their love of meatloaf. Throughout this book readers are treated to an inside look at their witty conversations and to 50 meatloaf recipes from (but not limited to) famous chefs, politicians, and of course, Mom. Partial to Italian, Greek, or Spanish food? There's a meatloaf recipe for each of those - and that just barely scratches the surface. Cheeseburgers and fries more your speed? There's a recipe for that too. This book has meatloaf for every palate, every budget, and every cook regardless of how experienced you are in the kitchen. Reading the authors' conversations will make you smile and learning just how interesting and diverse meatloaf can be will make you excited. I highly recommend the Cheesy Chorizo Loaf. A Meatloaf in Every Oven should be in every kitchen.

Reviewer: S. F.
Rating: 3.0 out of 5 stars
Title: Needs a solid proofreading of ingredients and instructions.
Review: Okay…the first recipe i tried…mom’s…was the best meatloaf I and multiple people have ever eaten. But that recipe is missing a step, like adding the cooked onion back into the meat mix. I put my loaf into the pan, poured the sauce on and turned around and noticed the onion still in the pan. The instruction seems to be missing unless I’m lacking reading a skills. Okay, I should have known, right? Except like many people I’m busy and a recipe follower. It makes me wonder what got left out of other recipes. My second attempt [the Greek one] was not successful…it fell apart. Is something missing? I don’t know but it was $ 20 of lamb.

Reviewer: Virginia Noerr
Rating: 5.0 out of 5 stars
Title:
Review: A delightful book by Bruni...a trusted journalist.