Glazed meat loaf from Cook's Illustrated Annual Edition 2006 by Cook's Illustrated Magazine

  • soy sauce
  • ground beef
  • celery
  • Monterey Jack cheese
  • ground coriander
  • saltine crackers
  • gelatin
  • onions
  • paprika
  • parsley
  • thyme
  • apple cider vinegar
  • tomato ketchup
  • tomato juice
  • hot pepper 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

  • ashallen on September 09, 2019

    After some hauntingly bad childhood experiences with meat loaf, I never thought I'd say this, but...this meat loaf is delicious!! I initially made it only because my husband loves meat loaf sandwiches and now he has to share. Great savory flavor, delectably sticky and tangy glaze, and a coherent yet tender texture that works great for sandwiches. Recipe handles modifications very well - I've left out one or more of the mustard/garlic/paprika/tomato juice at one point or another and it's still been very good. Tomato paste whisked in water or extra chicken stock has subbed for tomato juice. Quick oats or fresh toasted bread crumbs have worked fine in place of crushed saltines (bump up salt/soy sauce a bit). Freezes very well - I usually pre-slice it so my husband can easily grab a single slice for a sandwich or meal. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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