Sunday, November 18, 2012

A Guest Post from Author Cynthia Kallile of "The Meatloaf Bakery Cookbook"

The Meatloaf Bakery Cookbook: Comfort Food with a Twist
by Cynthia Kallile
F+W Media


I can't think of a more perfect comfort food than meatloaf served with mashed potatoes and green beans. That's my favorite combination with extra ketchup for slathering over the meatloaf.

And, now there's a cookbook dedicated to that comfort icon, The Meatloaf Bakery Cookbook: Comfort Food with a Twist by Cynthia Kallile. Cynthia owns the Meatloaf Bakery in Chicago that is serving up meatloaf in every imaginable way possible. In the cookbook, Cynthia shares recipes from meatloaf classics and meatloaves with a twist to meatless loaves and seasonal specialities. You'll also find various recipes for mashed potatoes (what would a meat loaf be without those?) and the crowning touch, the "sassy sauces".  

If you're a fan of meatloaf, you'll love the creative ways that Cynthia cooks meatloaf from baking in muffin tins to grilling in the from of a "loafer" kabob. Fall is the perfect season to change up your cooking routine and try a new way to cook and old family favorite, the meatloaf.

I'm excited to present the following guest post by the author herself, Cynthia Kallile. For more information on the The Meatloaf Bakery, visit the web site at You can check out a sneak peek of the book here at:

Cynthia Kallile, Chief Meatloaf Maker, Owner – The Meatloaf Bakery, author of The MeatloafBakery Cookbook: Comfort Food with a Twist (F+W Media, November 2012)

Every time someone new walks into The Meatloaf Bakery, I’m asked, “How did you ever come
up with this idea?” And every time, I look around, chuckle a bit and say just about the same
thing. My mother was a wonderful cook, and she always made meatloaf (as well as countless
other delicious meals).

She loved to cook and entertain, and definitely knew how to please people with her culinary
talents. To me, going to Bischoff’s (our local grocery store), or the Lebanese markets in my
hometown, Toledo, Ohio, was a treat, not a chore.

Growing up, both my sister and I helped my mom in the kitchen. We picked, peeled, mixed,
tossed, and of course washed dishes. Because she was such an exceptional cook with high
standards, we had to do it “just right!” (I’ve highlighted many of these experiences and tips in
the cookbook.)

Fortunately, I inherited that same love for cooking and everything that it entails. So after 25
plus years as a hobby cook, I took the plunge in 2008, and created a business around meatloaf.
Quirky? Indeed! Delicious? You bet!

But back to the original question. Why meatloaf, and why do they look like cupcakes, pies, and
cakes? The recipe possibilities are endless; meatloaf is a favorite comfort food, and everyone
loves a good cupcake.

So I married the two, and created many variations on this theme, using all types of meats,
poultry, fish, vegetables, herbs, and spices. Each of my savory meatloaf cupcakes is topped with
a complementary side dish.

One of my favorites is Loaf-A-Roma®, which is crowned with angel hair pasta swirled in fresh
marinara. And of course, we have The Mother Loaf®, the cornerstone of our meatloaf buffet, in
honor of my mom and where it all began!

Now I’m excited to share my inspiration and recipes with everyone through The Meatloaf
Bakery Cookbook: Comfort Food with a Twist
(F+W Media, November 2012)


Disclaimer: The publisher provided me with a review copy of this cookbook; however, the opinion expressed here is my own.

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