Tue, Jul-26-11, 18:08
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Senior Member
Posts: 2,037
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Plan: Atkins-ish
Stats: 168/128/115
BF:
Progress: 75%
Location: Manhattan, NY!
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Quote:
Originally Posted by heteacher
I wonder if this would work just as well with American cheese. There is something about it's rich texture and appetizing color that just makes it more attractive than Parmesan...
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Do you mean as a filling or to mix into the meat? You can stuff the meatloaf with anything you want, but you definitely cannot use American cheese as a substitute for parmesan in the meat mixture itself. The parmesan cheese you should use is the dry, powdery, grated kind. It's a replacement for dry bread crumbs.
I'm strictly anti-American cheese. If you want color in the filling, I'd personally use cheddar.
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