Glazed meat loaf from The Best of America's Test Kitchen 2010: The Year's Best Recipes, Equipment Reviews, and Tastings by America's Test Kitchen Editors

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Notes about this recipe

  • anya_sf on February 26, 2018

    I believe this is the same recipe from Cook's Country (2009). I simplify it by making half the glaze (uncooked) and just spreading it on the meatloaf before baking, rather than broiling some on top first. It turns out perfectly. I do need to bake it longer to get the right temperature - maybe an 65-75 minutes. It's still quite juicy. Buttermilk works in place of whole milk.

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