Fine Cooking Comfort Food by Fine Cooking Magazine

Author:Fine Cooking Magazine
Language: eng
Format: mobi
Tags: Cooking
Published: 0101-01-01T00:00:00+00:00

glazed meatloaf with

peppers & warm spices

Y i e L D S 2 M e AT LoAv e S ,

If you plan to freeze one of the

e AC h S e r v i n G 8

meatloaves from this recipe,

you’ll need to make only a

For The MeATLoAveS

half-recipe of the glaze. To

3 Tbs. unsalted butter

freeze, shape a loaf on its own

1/2 cup fresh breadcrumbs

parchment-lined rimmed baking

sheet. Cover loosely with plastic

1 large red onion, thinly sliced

(about 2 cups)

and freeze until firm. Wrap in the

parchment and then wrap tightly

3 Tbs. canola oil

in foil. It will keep for 1 month. To

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