I probably make meatloaf once a week, and I’ve developed some pretty strong opinions about what works and what doesn’t. I have sampled meatloaf across the country, and when it’s good, it’s usually because it’s a simple rendition. If I don’t like it, it’s usually because someone tried to get fancy with it and put something in it that didn’t belong there! This is the one I make most often. I prefer to use lean ground beef because it keeps the meatloaf from being too moist. Also, be sure to remove the meatloaf from the pan as soon as it’s done; otherwise, the fat that has rendered into the pan will be absorbed back into the meat—not good!
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.