So yes, I'm a big fan of Marcella. participated w/ exhuberance in cooking from her book in Sept. I was about to embark on her meatloaf when I thought: (1) hard to do on stove top, and (2) all beef?? I don't like ground beef, never eat hamburgers, and never really cared for meatloaf.
That's when I opened up my other cookbooks and went for the Bruce Aidells (The complete meat cookbook) "not like my mom's meat loaf". Added a pound of ground veal and pound of pork. And 1-1/2 oz dried porcini and some fresh mushrooms. Used Marcella's technique of reducing porcini soaking liquid, and then added to sauteed mushrooms, and reduced to nothing to concentrate flavors. My DH came into the kitchen with me kneading oh, 3# of meat in a very large bowl and he said: what the %@$# is all THAT for? (there are only 2 of us)
Well, in fact, I must say it was for a very excellent meatloaf. The first ever I have truly loved. Took out of the oven and kept picking at it with a fork, mmm, making a big cavity on the side while I cooked familiar mashed potatoes w/ roasted garlic, and pan-sauteed green beans w/ shallots, garlic & toasted walnuts. Yum.
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