tag:blogger.com,1999:blog-5976175388787259608.post3055741239333327502..comments2011-02-03T17:39:50.408-06:00Comments on Cooking Everything in How to Cook Everything: Meat Loaf p. 723Rachel Baddorfhttp://www.blogger.com/profile/00977338009762488873noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5976175388787259608.post-3317876231524088492009-12-27T10:38:51.095-06:002009-12-27T10:38:51.095-06:00I've made this recipe (or close to it) numerou...I've made this recipe (or close to it) numerous times for many people and have had nothing but rave reviews. Mixing meets is key; if you can get ground veal than go for the extra cost.<br /><br />I use a food processor to mince up my carrots and onions; I also normally add the spices while I mince the veggies.<br /><br />Use Progresso parmesan or italian breadcrumbs for extra taste.<br /><br />Bacon is a must.<br /><br />Cook the meatloaf in a bread pan so it cooks in its own juices, baste often.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5976175388787259608.post-46138905178767992282009-08-05T08:58:50.321-05:002009-08-05T08:58:50.321-05:00I made this recipes without the bacon topping. The...I made this recipes without the bacon topping. The carrots were still tough after the cooking. I would saute the carrots ahead. I was not impress with the taste. I made the version from the Better Homes and Garden cookbook, and it was better. I am convinced that with classic american dishes like meat loaf, chili, and stews, you better off in using classic American cookbooks such as Better Homes and Garden or the Joy of Cooking. By the way, James Beard Foundation reccommended those two and Bittman book as the general purpose cookbooks. Paul.Anonymousnoreply@blogger.com