All-American meatloaf from The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight by America's Test Kitchen Editors

  • saltine crackers
  • meatloaf mix
  • onions
  • parsley
  • thyme
  • apple cider vinegar
  • Worcestershire sauce
  • tomato ketchup
  • hot sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on January 09, 2021

    Just okay. I used a meatloaf mixture of ground veal, pork, and beef. Husband liked it more than I did. I did make some changes including baking it in a loaf pan rather than Free standing in a foil pouch. I also didn’t do the glaze. Mine turned out a bit loose, still able to cut slices, but much looser than other meat loaves I’ve made. I’m thinking it’s because there’s a 1/2 cup of milk in it and two eggs. Most of my meatloaf recipes have much less milk or no milk and only one egg.

  • dianev on January 07, 2015

    Good meatloaf, not too meaty tasting. I used mix of 2 parts beef to one part pork; no veal. The sauce is very sweet and pungent--use sparingly.

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