MEATLOAF IS BACK IN STYLE, AND OUR NEW VERSIONS ARE SURE TO STEAL THE SHOW AT YOUR NEXT DINNER PARTY.

BY BRANDON BOONE

I must admit that I had a certain aversion to any main course dish with the word “loaf” in the title. That my friends, has now changed. What once was a classic comfort food that was often dry and smothered in, heaven help us, ketchup, has returned to kitchens, re-born and rejuvinated. No longer is this dish one you’d only serve to family on a Monday and never to guests, or worse, at a fancy dinner party-it has become something you’d be proud to bring out and show off to hungry diners, be it mid-week or on the weekend. One of the big things that has changed are the ingredients going into them. While meat is still being shaped into a loaf, now it’s more likely to be a mixture of meats that include fresh spices and other exotic ingredients. Dried fruits are starting to make frequent appearances such as apricots, cranberries and golden raisins. And why not? Perfectly seasoned meat balanced with a little sweetness from fruit sounds divine.

They’re also being being shaped into smaller, individual portions for even more aesthetic appeal and into layered versions too; ones that when cut, reveal multiple mouthwatering striations that will have folks licking their lips in anticipation. The one big thing to keep in mind when making meatloaf is that moisture is the key to success. You need to have the right fat content in the meat you’re using or a binder that’s not too dry in order to prepare one that doesn’t taste like sawdust.

To ensure your creations don’t succumb to this fate, we’ve figured out the perfect ratio of breadcrumbs to milk to create a binder that will keep your meatloaf moist throughout the cooking process.

Lastly, when forming your loaves, remember to wet your hands first. You’ll be surprised at how much doesn’t stick to your fingers when you’ve wet them first. Now, dive into our recipes below to forever change the way you look at meatloaf.

DELIGHT YOUR GUESTS’ EYES AND PALATES WITH THESE DISHES COOKED IN PARCHMENT PAPER.

BY BRIE DELACRUZ

Let’s be honest here. When it comes to having people over for a meal during the holidays, we want to make something that both looks and tastes amazing. While we all have many recipes in our head that taste great, not all of them would look great on a table set with fancy silverware, linens and candles. So, if you’re looking for something that can deliver that “wow” factor, look no further than a roll of parchment paper.

First off, what is it? Well, if you’re a baker, you’re probably already familiar with this as it’s invaluable when preparing a variety of baked goods. Parchment paper is both grease and moisture resistant and it eliminates the need to grease baking pans, making cleanup a breeze and getting whatever it is you’re baking to pop out without any hassle. Sold in rolls in boxes just like plastic wrap, it can also be folded up to make a bag that food can be cooked in. This method, called “en papillote” in French, seals in the flavour and juices of your ingredients and makes one heck of a presentation when you bring the package to the table for the big reveal.

It also requires very little oil, making for extremely healthy meals, and, in terms of cleanup, you cook everything in a bag that gets tossed at the end of the meal, making for minimal work for you when dinner is done.

To serve, simply place the baked pouch on your guests’ dinner plate and either cut open the bag with kitchen scissors or let them do it themselves, releasing the intense and mouthwatering aromas of steamed food within.

To make a parchment pouch for cooking, there are a couple of options. First, cut a square of parchment and fold it in half. Next, cut the paper into the shape of a heart. Yes, a heart-think a giant Valentine’s Day card. After that, place the dry ingredients you’re going to cook into the centre of the right side of the heart. Then, fold the left side of the heart over the right, covering the ingredient. Starting at the top of the seam, make a small fold upwards along the open edge. What we’re doing is sealing the open edge so no moisture or liquid can get out. Repeat the folds alongside the edge, slightly overlapping the previous one, until almost sealed at the bottom. This is when you can add any liquid you’d like to the pouch. Then fold the bottom part and you’re good to go.

Another, and easier way to make a parchment cooking bag, is to again start with a square of parchment, fold it in half to make a crease, then place your food on one side of the fold. Place the other side of parchment over the food, fold in each of the three sides then staple, yep staple, every inch or so to seal.

Works like a charm.

Lastly, and the easiest way of all-buy the sealed parchment bags. You can find pre-folded parchment bags at supermarkets in the same aisle you’d find plastic wrap and aluminum foil. Talk about easy.

Now that you’ve mastered making (or buying) the bags, it’s time to put something in them.

Try these delicious recipes that are sure to have you thinking, “Why haven’t I done this sooner?”