S.A. asked for help replicating an apple meatloaf recipe her 95-year-old dad remembered that had come with Saladmaster cookware in the late 1960s. Readers suppled quite a few recipes, though none were credited to Saladmaster. I created the recipe here incorporating tips from many sources, but was particularly inspired by a recipe from Maria Karlen, who credits Cora Loveless.
For those who think apple is a curious ingredient for meatloaf, Julie Harwood explains that it “adds moisture and just a hint of sweetness.”
Jimmy Woods of Wilmington, N.C., says he started adding finely chopped apple when he switched from using ground beef to ground turkey. “The apple really helps keep it from going dry on you,” he said.
T.P. says she quit eating veal for ethical reasons and began replacing it in traditional beef-pork-veal meatloaf mix. “I added the apple instead in the same proportion as the meat and it was just as good.”
Recipes from Danielle Frommer of Miami and Elizabeth Menser of Sugarloaf Shores use applesauce, while others grate the apple. If you use applesauce you may want to cut back on the tomato juice in the recipe here.
Cook’s Corner readers love doctored cake-mix recipes, so I had to pass along this sweet and easy find from the latest issue of Ladies Home Journal. This brownie, made with German chocolate cake mix augmented with caramel and pecans, would be perfect for your Valentine.
Tried and New
I usually make my own stock, but on a busy day recently I ran into the store to grab a couple of cans to make soup for dinner and discovered something new: Swanson has introduced asceptic cartons of broth in enticing global flavors.
I tried the Thai ginger and used the recipe here to turn leftover chicken into a memorable meal. The broth had a hint of heat and was fully infused with ginger, lime and soy. It would be great for poaching fish. The Thai broth is vegetarian. The line, introduced late last year, also includes Chinese Hot and Sour and Mexican Tortilla, and retails for about $2.78.
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