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2. The 1-Ingredient Upgrade for Better Meatloaf (Works Every Time)

   www.aol.com/1-ingredient-upgrade-better-meatloaf...

   Arguably the best meatloaf recipes call for some sweetness, like ketchup, BBQ sauce, brown sugar, molasses, etc. That’s because sweetness helps balance the meaty, savory flavors.

3. Ina Garten's Meatloaf Is So Good, You Should Make It ... - AOL

   www.aol.com/ina-gartens-meatloaf-good-company...

   In the tradition of classic meatloaf, Garten’s includes onions, Worcestershire sauce, and ketchup for flavor, and eggs and breadcrumbs to bind it all together. I splurged on pre-diced onions to ...

4. Leavening agent - Wikipedia

   en.wikipedia.org/wiki/Leavening_agent

   The breakthrough in chemical leavening agents occurred in the 1930s with the introduction of monocalcium phosphates (Ca(H 2 PO 4) 2). Other leavening agents developed include sodium aluminium sulfate (NaAl(SO 4) 2 ·12H 2 O), disodium pyrophosphate (Na 2 H 2 P 2 O 7), and sodium aluminium phosphates (NaH 14 Al 3 (PO 4) 8 ·4H 2 O and Na 3 H 15 ...

5. Best meatloaf? We compare Stouffer's, Hormel to the ... - AOL

   www.aol.com/news/2010-05-10-best-meatloaf-we...

   Chances are if you're away for school, you missed out on a personal visit with your ma on Mother's Day. Of course, you also missed out on Mom's fine home cookin'. (She still slaves over a stove ...

6. Meatloaf - Wikipedia

   en.wikipedia.org/wiki/Meatloaf

   American meatloaf with tomato ketchup. Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. [1]

7. Stabiliser (food) - Wikipedia

   en.wikipedia.org/wiki/Stabiliser_(food)

   Pectin is used as a stabiliser in foods such as yogurt. A stabiliser or stabilizer is an additive to food which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies.