Kallile - The Meatloaf Bakery Cookbook : Comfort Food with a Twist

Text and recipes 2012 Cynthia Kallile

Design and layout 2012 Ivy Press Limited

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage-and-retrieval system, without written permission from Ivy Press Limited.

Published by

Adams Media, a division of F+W Media, Inc.

57 Littlefield Street, Avon, MA 02322. U.S.A.

www.adamsmedia.com

ISBN-10: 1-4405-4454-9

ISBN-13: 978-1-4405-4454-5

eISBN-10: 1-4405-4455-7

eISBN-13: 978-1-4405-4455-2

Printed in China

Color origination by Ivy Press Reprographics

10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data is available from the publisher.

This book was conceived, designed, and produced by

Ivy Press

Creative Director Peter Bridgewater

Publisher Susan Kelly

Commissioning Editor Sophie Collins

Editorial Director Tom Kitch

Art Director James Lawrence

Designer Karen Wilks

Editor Jo Richardson

Food Photographer Clive Streeter

Home Economist Teresa Goldfinch

Location Photographer Rob Streeter

This book uses imperial, metric, and US cup measurements. Follow the same units of measurement throughout; do not mix imperial and metric. All spoon and cup measurements are level: 1 teaspoon is assumed to be 5 ml, 1 tablespoon is assumed to be 15 ml, and 1 cup is assumed to be 250 ml.

Always follow safety and commonsense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult.

This publication is designed to provide accurate and authoritative information with regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional advice. If legal advice or other expert assistance is required, the services of a competent professional person should be sought.

From a Declaration of Principles jointly adopted by a Committee of the American Bar Association and a Committee of Publishers and Associations

Many of the designations used by manufacturers and sellers to distinguish their product are claimed as trademarks. Where those designations appear in this book and Adams Media was aware of a trademark claim, the designations have been printed with initial capital letters.

The Meatloaf Bakery, Meatloaf-AGo-Go, and the following recipe names are trademarks of The Meatloaf Bakery LLC:

BBQ Picnic Loaf; Chili Chili Bang Bang; Dog Gone It Loaf; J.P. Reuben Loaf; Lets Salsa Loaf; Loaf-A-Roma; Mac N Barb Loaf; Meatloaf #641; The Mother Loaf; My Thai Loaf; No Buns About It Burger Loaf; The Falafel-ly Good Loaf; Chicken Mu Shu Loaf; Chicken Shish Kaloaf; Holy Moly Chicken Frijole; A Loaf In Every Pot (Pie); A Wing And A Prayer Loaf; Cynthias Salad; The Father Loaf; Herby Turkey Loaf; Kickin Cajun Loaf; Lamb-A-Licious Loaf; Yentl Lentl Loaf; Loafies; Loafer Pops; Loafer Kabobs; Kabob-Wiches; El Loafo Del Fuego; MACnificent Pasta; Party Hearty Pizza Loaf; Sassy Turkey Sausage; The Sister Loaf; Nutty Veggie Loaf; Omega-3 Loaf; Rootin For Barley Loaf; To Catch A Tuna Loaf; and Soup-A-Roma.

I love it when people ask me if I always dreamed of having a meatloaf business. Of course, I answer. Who wouldnt? After all, isnt meatloaf one of the classic All-American dishes? Its the perfect comfort food and often brings back memories of Moms cooking.

For me, those memories are very special. As a child helping my mother in the kitchen, I had no idea that one day Id be showcasing her absolutely delicious meatloaf in my very own store. Yet somewhere deep inside I must have known Id be celebrating her lovely relationship with cooking and delighting others through food in my own way.

Although I worked in corporate public relations for 25 years, food was never far from my mind. Taking whatever I had on hand either from the farmers market or the grocery store, I would prepare something in the evening while watching TV or listening to Barbra Streisand. I loved coming up with new recipes, feverishly scribbling them into my journal if they were good.

But changing careers in midlifewhat was I thinking? Why meatloaf? For me, preparing meatloaf was a way to be creative and take risks in the kitchento test my ability to put ingredients together in an irresistible way, and to create something that would not only bring back memories of home, but also create new memories for everyone who tasted it.

For three years, I planned, cooked, and experimented with the help of many dear friends, relatives, and meatloaf fans. From endless varieties of meats, vegetables, sauces, condiments, and grains, new twists on classic recipes were born. But the recipes werent quite perfect; something was still missing. Why cant meatloaf be pretty? It can, and the icing on the cake turned out to be meatloafs favorite sidekick, mashed potatoes. Now meatloaf would not only be delicious, but beautiful, too. I set out to create works of art in many appetizing pastry shapes and forms, such as cupcakes, cakes, pies, and even bite-size appetizers, each topped with a special blend of potatoes, pasta, or veggies.

The Mother Loaf, in honor of my mom, was the heart of all good things to come. The Meatloaf Bakery opened in December 2008, and since then it has grown to be a Chicago favorite for natives and tourists alike. As home of the original meatloaf cupcake, we continue to delight customers in our store and from our food truck, Meatloaf-A-Go-Go.

Now, with this book, we bring the best of what we do to yourecipes for memorable meals, reminders of good food we grew up with, and inspiration to be creative in your own kitchen.

You cant create a meatloaf, or a meatless loaf for that matter, without key ingredients, namely meats, poultry, fish, eggs, dairy, veggies, herbs, and spicesplus, of course, those always-important bread or cracker crumbs