Making A Meatloaf

 

For this classic American dish, use slightly fatty minced meat from cuts such as shoulder. A combination of beef, veal and pork is best for flavour and moisture, and the addition of milk-soaked breadcrumbs is important to absorb meat juices.

FREEFORM

Moisten your hands with water to prevent sticking, then form meat into a rectangular loaf shape on a lightly greased baking sheet.

MOULDED

Press meat into a lightly greased loaf-shaped dish. Level the surface with a spoon, then turn it out on to a lightly greased baking sheet.