We’ve all heard of steak and eggs. But there’s nothing written in stone that you can’t serve meatloaf for breakfast. Do that and you’ll become the culinary gangster in your household. It’s a sensational way to showcase leftover meatloaf, and there is nothing more original than this take. The runny egg yolk binds everything together with creamy richness and with the crispy breakfast potatoes and the acidity from the pickled onions cutting the richness – it’s pure culinary genius. Slices…
As a rule, meatloaves should be free-formed to achieve maximum juiciness. The stuffing in this one requires a meatloaf pan to ensure it retains its form due to the filling. It’s a very simple preparation, ideal for a midweek meal. The tomato sauce is added on top after the loaf has cooked. For optimal results since its being baked in a loaf pan, add some water around the oven pan, so it cooks Bain Maire. ½ LB each of…
This loaf has no glaze but a kicking sauce to go with it. The method of wrapping the load into a round loaf with the foil allows for the bacon to cook atop the meat and easy slicing. As with any loaf it’s a white canvas for a cacophony of ingredients. It can be prepared the day before but allow it to loss some its chill from the fridge for about 1 hour at room temperature before baking. You’ll want…