Ah-some: Meat loaf’s many variations make it a versatile comfort food
‘Ask a hundred people for a recipe to make meat loaf and you’ll get a hundred different answers,” says Tony Ridgway, chef owner of Ridgeway Bar & Grill.And we all know it’s true. There are those who insist that sautéing the aromatics — onion, celery and carrot — beforehand is key to a successful loaf. Others just mince all their ingredients and let them cook in the oven together with the meat …
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