If you’re a fan of the magazine, chances are you’re familiar with a feature called Cooking without Recipes. It’s one of my favorites, and an easy way to master a basic recipe and then learn how to make it your own. In the past, we’ve featured everything from ice cream to cheesecake to short ribs. In our February/March issue, we tackled meatloaf, which can be made with diffferent ground meats and a variety of flavorings. Over the course of testing the many ways you could make meatloaf, I fell for one in particular, which came to be called (at least in the halls of Fine Cooking) the Man Loaf. It’s got beer and cheese, and it’s wrapped in bacon. And it’s our cover! Can you blame us?
Meatloaf makes the cover. Read Fine Cooking #109 (Feb/March 2011) now.
Get the recipe for Stout and Cheddar Meatloaf, a.k.a. the Man Loaf.
Meatloaf lovers, get creative!