"There's so much you can do with meatloaf to engage a new generation in eating meat by making it a stunning main course." - CAROL FALKOWSKI Think meatballs, mini meatloaves and gyros skewers. Flavorful toppings and creative sides may turn the most basic meat into a culinary journey. Meatloaf is an under-appreciated food. That is what St. Paul, Minnesota-based Carol Falkowski explained in her new book, "Meatloaf Outside the Pan." "Many people have fond memories of eating meatloaf around the family dinner table," Falkowski says. "It's a long-standing and immensely popular comfort food. But even though it tastes amazing, it rarely looks amazing. There's so much you can do with meatloaf to engage a new generation in eating meat by making it a stunning main course." Chicago-based Cynthia Kallile knows this well. In 2008, she opened The Meatloaf Bakery, a counter-service café featuring cupcake-shaped meatloaf with all the sides and trimmings in a single-serve portion. This past year, she decided to close the www.meatpoultry.com | 01.17 | MEAT+ POULTRY 61http://www.meatpoultry.com