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pat lafrieda meatloaf recipe

We're very excited about renowned New York butcher Pat LaFrieda's new cookbook, the aptly named MEAT: Everything You Need To Know. In addition to a hearty lineup of LaFrieda's signature recipes, you'll learn the butchery skills you need to know through stunning photos and detailed diagrams. Just because meatloaf's an old classic doesn't mean you can't master it LaFrieda-style. 

It was with this meatloaf that I got my son, Patrick, to eat something other than chicken tenders. My mother used to make it for me when I was his age. The four different meats – veal, lamb, beef and pork – are kept separate and layered in the pan so when the meatloaf is cooked, it's like the meat version of an Italian rainbow cookie.

For years I struggled with what to do with the grease that rendered from the meat as it cooked and that ended up in the bottom of my meatloaf pan. When I asked my mother about this, she told me about something called a perforated meatloaf pan. She bought one 30 years ago and has been using the same one ever since. The perforated part rests inside the pan, leaving space between it and the pan to the grease has a place to drip into when the meatloaf is done, and you just lift out the perforated part and the grease stays in the pan. It's brilliant. Use a 9 by 5-inch loaf pan, preferably perforated, to make this.

Reprinted with permission from MEAT