About the Author
Carol Falkowski stood resolute in her Minnesota kitchen, a spoon in her hand and ground beef in a bowl in front of her. Her goal was simple: finding a way to rejuvenate the reputation of the humble but often maligned meatloaf.
There was only one way to do it, Falkowski knew. To give her favorite dish the makeover it deserved, she’d have to think outside the pan.
Meatloaf Outside the Pan, her ground-breaking, pan-busting book, is the result of that epiphany.
Here Falkowski shares the techniques for creatively-shaped meatloaves she has developed over the past three years, showing you how to make fabulous meals that not only feed your family, but return meatloaf to the place at the table it so richly deserves.
“Once you start thinking outside the pan,” says Falkowski, “the possibilities are almost endless!”
When not dreaming up new meatloaves and enjoying her latest culinary creations, Falkowski is a nationally-recognized addiction expert who has served in the public arena for more than three decades.
You can reach Carol at Meatloafotp@gmail.com.
An Ode to Meatloaf
When it’s done it looks like a brick, for Pete’s sake!
So try something different. Give it a try!
But stay inside the pan? Not I!
Fond Childhood Memories
A meatloaf's great for dinner
I do enjoy a meatloaf, every juicy bite!
I try to make a meatloaf as often as I can.
Nothing’s better than a meatloaf made outside the pan!
Liberate meat from the loaf pan
Meatloaf Outside the Pan, on TV
The day after the 2016 presidential election, Carol was down at WCCO TV in
Minneapolis talking about meatloaf, and showing off the Stars and Stripes.
Carol also spent some time on TV station KARE 11 in Minneapolis, cooking and celebrating National
Meatloaf Appreciation Day. Watch her cooking session and take a look at the article on the KARE 11 website.
Reviews of “Meatloaf Outside the Pan”
Growing up on the Southern Minnesota prairie one could be assured of the predictable meat, potatoes, vegetable and white bread meal daily. My mother’s sister made meatloaf for dinner, the big noon meal, every Wednesday. Embellishment might include a few rubbery canned mushrooms as garnishment. On the other side of town my dad’s sister changed up the meatloaf, throwing in a can of Campbell’s Tomato Soup and few squiggles of catsup on top. That was the meatloaf I knew. No wonder a new ‘hot dish’ was welcomed.
Carol Falkowski offers up any ideas for basic recipes, encourages food safety practices but really sets the table (without the pan) for creative opportunity with a Midwest standard.
“Meatloaf Outside The Pan” moves meatloaf to a new level of culinary presentation and plating. No longer does ‘seconds’ or ‘leftover’ meatloaf mean another slice. “I’d like more. Please let me eat the head of the bumble bee,” or “I’m going to take the fish head to work tomorrow.”
My Norwegian relatives would look at Carol’s American Flag Meatloaf and quickly crank out a Norse version. Certainly they’d work in some lutefisk, sardine or lefse components. Flags of the world…OK, meatloaf flags of the world with representative food components.
The Clown Meatloaf with a few variations lends itself to the popular ‘scary clown’ movement. Perhaps the 2016 debate parties would have been a bit more tolerable with “Clinton Meatloaf” and “Trump Meatloaf” on the buffet table.
I have my grandmother’s meatloaf pan. Whenever I come across it I have a quick thought of throwing together a meatloaf but…meh. Ingeborg like cats. “Meow Meatloaf” here I come.John Leeper