I have always heard that adding a panade (a couple of pieces of white bread torn into chunks and soaked in milk) to a meatloaf makes it more tender. From my experience, I would tend to agree that it does.
Though there are many ways to prepare meatloaf, Amy Wisniewski of the CHOW Test Kitchen keeps it simple and uses a bacon topping. To make this dish, see our easy Bacon-Cheddar Meatloaf recipe.
Jill Cooks Spinach Meatloaf from "The Essential New York Times Cookbook"
CHOW.com Senior Food Editor Jill Santopietro is not a huge fan of meatloaf, but she's game for giving the version from The Essential New York Times Cookbook a try. Here she makes it for the first time. You can find Jill's adapted version of the recipe here if you want to try making it yourself.
Couscous is a staple in Morocco and across Northern Africa. Using spices, raisins and lemon zest, this surprisingly simple recipe creates a flavorful dish that pairs particularly well with vegetables and meat.