Tuna melt loaf from A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes - from Mom's to Mario Batali's (page 150) by Frank Bruni and Jennifer Steinhauer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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.

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