Commentary: A variation on the meatloaf theme

11/7/2007 | NYTimes.com

Meatloaf might be a basic American staple, but it's not the easiest dish to prepare correctly, Melissa Clark writes. In her quest to avoid the meal's usual dryness, Clark recently transformed her recipe into seared, very rare patties, avoiding common additives such as veal, pork, egg or breadcrumbs.

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