What We’re Reading | Two out of three ain’t bad when making this meatloaf

Chef Andrew Bilyk adds healthy grains to his Heaven Can Wait Meatloaf, ensuring both his children and University of Guelph students get a nutritious meal.

By Owen Roberts

When it comes to getting his kids to eat well, University of Guelph executive sous chef Andrew Bilyk figures two out of three ain’t bad.

Take his Heaven Can Wait Meatloaf, for example. Bilyk, who’s been at the university since 2005, lets his two boys, Jack, 8, and Adam, 5, dive in and get up to their elbows in the meal’s preparation.

“This meatloaf needs to be mixed well and pressed down hard to remove air pockets,” he says. “It can get messy, and my kids love to get involved in making a mess.”

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‘What We’re Reading’ is a quick look at some of the issues and insights Alberta Beef Producers’ content creators and editors are reading to stay up-to-date, to broaden perspectives, and to explore issues relevant to the agriculture industry.