A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes—From Mom’s to Mario Batali’s

Veteran New York Times writers Bruni and Steinhauer offer up a remarkably inventive and solid collection of recipes for one of America’s most popular comfort foods. Fittingly opening with a classic version of traditional meatloaf courtesy of Bruni’s mother, the duo explore the boundaries of all things meatloaf, incorporating different meats such as lamb, duck, tuna, and chicken with winning results. Traditionalists will find plenty to like here, and more adventurous cooks will appreciate the South African bobotie loaf, a lamb-based loaf incorporating tamarind paste, curry powder, raisins, a Granny Smith apple, and bay leaf–infused milk; Mario Batali’s multilayered stuffed meatloaf; and Bobby Flay’s complex Korean-style meatloaf with spicy glaze. Fun riffs such as a Swedish meatball loaf and a cheeseburger and fries loaf will bring kids to the table, as will chef Garret Fleming’s decadent macaroni and cheese, which will forever alter readers’ definition of this classic side. Liberally peppered with Bruni and Steinhauer’s snappy dialogue, this is a terrific collection that deserves a look from meatloaf lovers of all ages. (Feb.)