Martha Stewart's Cooking School

The Grind

Ground meat is as accessible as it is economical. In this episode, Martha uses it to make her mother's sweet and tangy glazed meatloaf. Then butcher Pat LaFrieda joins her to demonstrate the technique for grinding meat at home to make sweet and hot Italian-style pork sausage. Learn how to make burgers using a custom blend of meats, and giant meatballs with ricotta. Each of these recipes is guaranteed to please family and friends alike.