Chef Andrew Zimmern visits
TIPical Mary Ellen to demonstrate tips for preparing a delicious meatloaf.
- Avoid cracking the meatloaf by sprinkling on cold water before putting it in the oven.
- If you're not a hands-on kind of cook, take the yuck out of making meatloaf by putting the ingredients in a large press-and-seal plastic storage bag. Zip it closed, then mush them all together from the outside of the bag.
- If your children don't like to see vegetables in their meatloaf, cook them separately and mix the vegetables in a blender.
- Meatloaf will not stick if you place a slice of bacon on the bottom of the pan.
- Make an "icing" of mashed potatoes to cover the meatloaf. Spread the mashed potatoes over the surface and lightly glaze with melted butter for approximately 15 minutes before the meatloaf is done. Return the meat to the oven so that the potato gets a light-brown crust.
- To remove some of the grease from meatloaf, simply use a throw-away tine loaf pan and punch holes in the bottom of it. When you put the meatloaf in the oven, place it on a broiler rack so that the bottom is elevated and the grease can drip into the pan.
- The secret ingredients for Mary Ellen's family meatloaf are a little bit of grated horseradish and ketchup.
Guests Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail:
chefaz@visi.com
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