Everyone makes their meatloaf. Most recipes come from family tradition, Betty Crocker, or the latest Tasty post. Let’s face it meatloaf is part of our traditional meal plan, but what separates the same old loaf from something delicious that makes your family asking for more? My meatloaf journey started 20 years ago when I had the opportunity to stay at home with my kids and focus on making an amazing home. At that time my meatloaf was pretty good, but let’s just say the family wasn’t jumping up and down for the next production date. Finally, I came across a Cook’s Magazine recipe/article, https://www.cooksillustrated.com/, which taught me the importance of a few crucial ingredients and procedures that make all the difference in a meatloaf. If you’re not familiar with Cook’s, they are a group of chefs, nutritionists and chemists who perfect the art of the epicurean experience. I highly recommend everyone pick up a copy of the current Cook’s Magazine and begin the journey of becoming a foodie. The main secret in the most amazing meatloaf you will ever taste is blending your meat choices. I like to use 80/20 and 90/10 USDA ground chuck mixed together which helps the loaf to develop a full flavor as well as a firm, moist texture. To elevate I’ll add bison or veal. This is one of many ingredients and procedures that will have your family raving, “this meatloaf is Divine!”
Divine Dinnerz sells my amazing meatloaf. I hope you’ll give it a try, and feedback is always welcomed.
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