Glazed Meatloaf

From Cook's Country | February/March 2009

Why this recipe works:

Cutting ground beef with an equal portion of sweet ground pork balances the beefy flavor. We flavored our Glazed Meatloaf with traditional seasonings: salt, pepper, Dijon mustard, Worcestershire sauce, thyme, parsley, sautéed onion, and garlic. To add moisture and structure, we used a panade… read more

Cutting ground beef with an equal portion of sweet ground pork balances the beefy flavor. We flavored our Glazed Meatloaf with traditional seasonings: salt, pepper, Dijon mustard, Worcestershire sauce, thyme, parsley, sautéed onion, and garlic. To add moisture and structure, we used a panade (paste) of milk and saltines (rather than bread), which provided a mild saltiness. Combining the panade in a food processor and then pulsing it with the meat gave the loaf the most cohesive, tender structure.

To evaporate the surface moisture that was inhibiting the formation of a crust, we broiled the loaf prior to baking and glazing with brown sugar and ketchup. This worked beautifully, and the browned crust gave the glaze—applied twice for extra effect—something to hang onto.

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Serves 6 to 8

Both ground sirloin and ground chuck work well here, but avoid ground round—it is gristly and bland.

Ingredients

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