This meatloaf is from the Chez Melange Restaurant in Redondo Beach, CA., and is definitely worth the extra steps. It has a wonderful mellow blend of flavors that makes it really taste like it came from a restaurant. Its unusual in that in doesnt use bread crumbs as a filler and this was done for the texture, years before the low carb craze. Ive frozen it both cooked and uncooked, and texture does not suffer.
Take your pork chop game to the next level. Get creative and top pork chops with anything from citrus to pesto, and anything in between – we’re going with a salsa of onions, sweet peppers and bright lime juice.