Notes about Recipes in this book

• Eggs in your meatloaf

  • Lsblackburn1 on July 15, 2018

    This was delicious! My store didn’t have ground veal so I used half beef and half beefalo.

• Alex Guarnaschelli's mom's meatloaf

  • BeckyLeJ on October 08, 2017

    Hands down my favorite meatloaf in the book so far!

  • Rinshin on December 11, 2017

    I was hoping this would come close to the ultimate meatloaf ie Cajun meatloaf by Paul Prudhomme, but not even close. I keep trying different meatloaves but I think I'm going to give up on upping Chef Prudhomme's incredible meatloaf. This was 2+ to 3 star quality. I did not like certain taste profile here. The amount of pork used was too much and it overpowered. Certainly much simpler to make, but not worth it for me.

  • wcassity on February 11, 2018

    We loved this. Very moist and flavorful. Great leftovers. Was worried as I was mixing the raw ingredients that it seemed loose and wet, but it set perfectly. The tarragon made the dish. Best of those we've made so far.

• Bobby Flay's Korean-style meatloaf with spicy glaze

  • Foodycat on August 28, 2018

    I didn't do the crisp fried shallots or the fried egg garnish, and I didn't miss them (although the leftovers may get a fried egg). So flavourful! And excellent texture.

  • Frenchfoodie on August 25, 2020

    Aug 2020. Delicious for very little effort. Having most of the spice in the gaze meant I could leave a portion unglazed for our 4year old who loved it too. Reheated well for a second meal.

• Auvergne-style loaf with prunes (Pounti)

  • wcassity on November 16, 2021

    Tasty, basic except for some atypical spice. Don’t go too heavy on the cloves.

• Chicken curry masala loaf with mango chutney glaze

  • Lsblackburn1 on January 13, 2019

    This was pretty good but definitely needs to be served with rice or something to counter the sweetness.

  • wcassity on December 23, 2019

    Tasty; the chutney makes it.

• Swedish meatball loaf

  • lizbot2000 on July 11, 2018

    This was a little too involved for a weeknight meal. I also didn't have a stand mixer, so I think the texture was a little off because of that. The flavors were good, though. This recipe made an insane amount of gravy, so I'll save some and try again soon and see if I can get the meat mixed with the bread a little better. Update: the leftovers for this were great.

• Japanese loaf with miso and mirin

  • lizbot2000 on July 06, 2018

    This was great! Even though I burned the sauce, it ended up delicious. Fair warning: it takes an hour, maybe a little more. I served it with the miso-glazed vegetables from woks of life, and it was a great dinner.

• Jerusalem loaf with sumac and couscous

  • sck on November 27, 2025

    Delicious with sour cherries. Substituted bison for lamb, plus a little pork for the fat.

• Turkey meatloaf muffins

  • mindyb on January 08, 2019

    I didn't follow the recipe exactly (no sun-dried tomatoes, subbed tomato paste, forgot the cheese) but this was a very good recipe and quite straightforward. The muffin tins ensured a nice crust and properly cooked turkey.

• Tuna melt loaf

  • Rinshin on December 11, 2017

    Used homemade ahi confit instead of canned tuna. Added garlic, garlic powder, 1 tsp soy sauce, lemon peels and more olive oil. Smells like tuna melt and it tastes like tuna melt too. Good for substitution and additions. I served a slice over salad greens. The taste of lemon and peels come through very nicely in this recipe. Great for sandwiches too.

• Cheeseburger and fries loaf

  • Lsblackburn1 on June 19, 2020

    I’ve been craving a fast food burger, so decided to make this instead. It was very tasty and a pretty good approximation of that! I probably used too many crushed chips because I just added the whole bag rather than measuring them. Next time measure...