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1. Mediterranean Lamb, Goat Cheese, and Sun-Dried Tomato Loaf

2. Curried Chicken and Apple Loaves

3. Deviled Broccoli Squares

4. Slightly Lumpy Mashed Potaotes

Book Description

Comfort food is in, and no food is more comforting than meatloaf. No longer the butt of school cafeteria jokes, modern meatloaf has matured from the mundane meal of yore into a marvelously multinational dish that can be made with chicken or turkey, salmon or shrimp. In fact, it doesn't even have to have any meat in it at all. One thing that hasn't changed, however, is its convenience. Perfectly practical and practically perfect, meatloaf is the ideal meal for the way people cook in today

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Everybody Loves Meatloaf : More Than 100 Recipes for Loaves and Fixings

Authors: Melanie Barnard

Date: November 1997

ISBN: 0060952199

Publisher: Perennial Currents

Hardcover

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In the spring, substitute cooked asparagus for the broccoli, and in the summer, bell peppers are a good choice. If you use leftover vegetables, about 3 cups of diced cooked vegetables is the right amount.

6 servings

• 3/4 pound broccoli (1 medium bunch)

• 3 tablespoons butter

• 1 large onion, chopped

• 8 ounces French bread, torn into pieces

• 8 eggs

• 2 tablespoons Dijon mustard

• 3/4 cup milk

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground pepper

• 1/4 teaspoon dried hot pepper flakes

• 1 cup shredded Cheddar cheese

• 3 tablespoons grated Parmesan cheese

1. Preheat the oven to 350 degrees. Generously butter a shallow 2-quart baking pan. Trim the broccoli, slicing the stems and separating the florets into bite-sized pieces. Cook the broccoli in boiling salted water to cover until just tender, 4 to 5 minutes. Drain well. In a large skillet, heat the butter and cook the onion over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in the broccoli.

2. Arrange the bread in the baking pan, spoon the broccoli mixture over the bread, and stir to mix in. In a mixing bowl, whisk the eggs, then whisk in the mustard, milk, salt, pepper, pepper flakes, and Cheddar cheese. Pour over the bread mixture, pressing the bread into the liquid. Sprinkle with the Parmesan cheese.

3. Bake until the loaf is set and the top is puffed and golden brown, 45 to 55 minutes. Serve immediately.

More From This Book:

1. Mediterranean Lamb, Goat Cheese, and Sun-Dried Tomato Loaf

2. Curried Chicken and Apple Loaves

3. Deviled Broccoli Squares

4. Slightly Lumpy Mashed Potaotes

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