Food director Carla Lalli Music...You've got a pound of ground beef in the freezer: Now what? While that seems fussy at first, we didn't want any big leaves in the mix—just parsley flavor running throughout.To season we used a full tablespoon of kosher salt. We considered crackers but ultimately settled on plain dried breadcrumbs (you know the Stock. Round out the meat loaf … Before you freak out just listen a second: There's a lot of meat in there, plus eggs, plus unseasoned breadcrumbs. But up against all that savory meat mix, ketchup alone didn't pack a big enough punch. Just remember to let the loaf bake long enough for the strips to get crispy. Eggs alone are not enough to bind two pounds of meat. We won't tell if you eat all the bacon off the loaf tonight, the leftovers won't suffer.Even if you haven't had meatloaf in years, I guarantee you you'll be coming back to this meatloaf again and again. We tried that the first time but the loaf baked up softer than we wanted; it should be sturdy enough to slice without falling apart. Not so scary.It's true that nothing beats the perfectly engineered flavor balance of Heinz ketchup. It doesn't matter that we draped bacon across the top, you have to season inside the loaf, too. Also key: mixing a little bit of the glaze into the meatloaf for a hint of addictive sweetness.A final bacon drape is non-negotiable. The addition of brown sugar and cider vinegar struck just the right almost-barbecue-like chord. per serving.

This loaf also serves 8, so you're getting roughly a ¼ tsp. per serving. It doesn't matter that we draped bacon across the top, you have to season inside the loaf, too. Boxed stock will work, but the gelatin in homemade stock helps to bind the loaf to a paté-like consistency. https://www.epicurious.com/recipes/food/views/Red-Onion-Meat-Loaf-104820 And while meatloaf is not typically part of our regular diet, Jessie had taken on the noble task of developing There is a strong nostalgia factor when it comes to meatloaf. A crowd-pleasing standard gets a makeover with ground turkey instead of beef; sautéed vegetables and sun-dried tomatoes add flavor. That's right, stock.

These six ideas for what...Yes, there is a strategy when it comes to making a meatloaf sandwich.We developed the ultimate meatloaf recipe and can't wait for you to try it.Seasoned stock keeps this meatloaf juicy and flavorful. A doctored ketchup delivers just...A turkey meatloaf recipe that promises to never, ever be dry and boring.

A little chicken stock or even boxed broth in place of the milk kept the flavor of the mix from getting muddy. Next, we tried a mix of beef and pork but it still wasn't right: too much a meatOnce we landed on the right meat, Jessie started to play with the binder and flavor. Butter 9x5x3-inch metal loaf pan.

But we found it masked the flavor of the other ingredients. Not milk.

Also, if you have homemade chicken stock on hand, definitely use that. Preparation. Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl. Over the course of the last two weeks, Test Kitchen contributor Jessie Damuck and I ate meatloaf every single day, sometimes twice a day. We started with sandwich bread soaked in milk, but it didn't dissolve into the meat the way we wanted. Like A lot of supermarkets sell a "meatloaf mix," a combination of ground beef, pork, and veal. We kept finding pockets of wet bread in the mix. Find Meatloaf ideas, recipes & menus for all levels from Bon Appétit, where food and culture meet. Add buttermilk, melted butter, and beaten eggs. Restaurant recommendations you trust.We developed the ultimate meatloaf recipe and can't wait for you to try it. It's a sure thing.Recipes you want to make. You need a little bit of liquid in there to get things going. Embutido is often called Filipino meatloaf—this recipe from chef Angela...Let's just say that there aren't too many salads in here.From medieval meatloaf (but really), to breakfast meatloaf in the 1870s, to the ketchup...This free-form meatloaf is infused with coriander, cumin, and cinnamon and dressed with...On today's foodcast episode, we're going retro. Cooking advice that works. This loaf also serves 8, so you're getting roughly a ¼ tsp. Not so scary. A lot of meatloaves—and balls—call for milk, which adds richness. Then we blended the stock with some parsley.