一盘带肉汁的管道热肉饼是最美味的家庭烹饪，每个人都有最喜欢的（或至少熟悉）。但是有时候熟悉还不够好。我们想要新的口味，令人兴奋的组合和特殊技术。为了让您入门，我们要求三个厨师在传统的肉饼上开发自己的美味旋转。无论您是渴望嫩多汁，泥土和decade废还是温暖而浓郁的东西，您都会发现他们的一种版本都是您的新喜爱。

Jessica Bard, cookbook author and culinary instructor, wowed us with her bacon-wrapped meatloaf served with a zesty mushroom gravy spiked with sherry. New York City chef Alexandra Guarnaschelli uses the classic combination of beef, pork, and veal in her meatloaf, but she veers off the beaten path by adding sour cream for richness and scallions and herbs for freshness. Finally, Suvir Saran, of Dévi restaurant in New York City, spices up his version with the warm Indian flavors of coriander, cumin, and ginger. Mushrooms, peppers, and a sweet and spicy glaze step up the moisture and tang.

Jessica Bard: Wrap with bacon and serve with gravy

对于我的这种经典舒适食品的版本，我专注于蘑菇，雪利酒和​​培根的口味。为了甜味和唐，我迅速在雪利酒中腌制了生洋葱，蘑菇和大蒜，然后将混合物加上伍斯特郡和红糖加入肉。我没有将面包屑用作粘合剂，而是将面包撕成小块，因此它们会在每片肉饼中提供美味的柔软度。为了decade废，我用培根包裹了肉饼，然后用更多的培根制成天鹅绒般的蘑菇肉汁。对于肉饼来说，这是一种完美的调味料，也可以与土豆泥的一面搭配使用。

Alexandra Guarnaschelli: Sour cream is the secret to moist meatloaf

Meatloaf is truly a part of our American culinary repertoire, and as such, I take it seriously. For this recipe, I wanted to combine the tanginess of ketchup with the creaminess of sour cream and the freshness of scallions and tarragon. The scallions add a particularly nice bite without being overbearing or too oniony, and the sour cream makes this loaf super moist. Whenever I make meatloaf, I sauté a tiny portion of the meat mixture before I form the loaf so I can taste it and make sure the seasoning is correct. Serving meatloaf with mashed potatoes is classic, but I prefer something with a bit more textural contrast, such as wilted hearts of romaine lettuce with a splash of balsamic vinegar or al dente orzo seasoned with freshly grated Parmigiano.

Suvir Saran: Spice up your meatloaf with Indian flavors

Inspired by my friend Richard Arakelian’s recipe, this meatloaf features toasted breadcrumbs and mushrooms, which add welcome moisture, and warm Indian spices like garam masala, coriander, and cumin, which add an unexpected earthy undertone. Try to handle the meat as gently as possible when forming the loaf so that the mixture remains tender and light. Brushed with a spicy-sweet glaze (made from ketchup, Worcestershire, and spices), this recipe always puts happy smiles on the faces of my guests. I love it served with spiced roasted cauliflower or even potato salad.