Meatloaf is not an exact science, and ultimately it all comes down to flavor, says Mark Lobel, co-owner of Lobel’s. Like with any other dish, the best preparation ideas reflect the flavors you most enjoy. “I like to start with a mix of ground steak (Lobel prefers chuck), ground veal (it’s a little leaner) and ground pork. If you’re in the mood for something spicy, you might add some Italian sausage, removed from the casing and mixed in well,” says Lobel.
To get creative, try incorporating a variety of ingredients and flavors. “Chopped up bacon bits work really well as does blue cheese, which melts inside the meatloaf to give it nice texture and a great flavor accent. Chopped scallions are also a nice creative twist, as are fried onions,” says Lobel. Another alternative is to add a salad dressing to the mix, such as blue cheese or French dressing if those are flavors you like, says Lobel.
Or switch up your traditional cooking style. “Grilling meatloaf is a different approach to cooking meatloaf that works well. You want to use medium heat and keep your meatloaf to about 2 inches thick so it cooks through,” Lobel says.
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