Bacon-wrapped meat loaf with brown sugar-ketchup glaze from Cook's Illustrated Annual Edition 1996 by Cook's Illustrated Magazine

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 October 12, 2019

    This is a very good, classic meatloaf recipe - I particularly like the suggestion for using quick oats instead of bread crumbs and the sticky ketchup glaze. The bacon didn't crisp by the time the meatloaf was done - I ended up popping it in the oven by itself after the meatloaf came out to finish cooking it. Cook's Illustrated published another recipe for "Glazed Meat Loaf" in 2006, however, that I usually use instead of this one. Instead of using a bacon wrap to self-baste the meat loaf, it includes finely shredded Monterey Jack cheese in the meat mixture for extra moisture - very nice! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • mfto on May 30, 2011

    This is my go-to meatloaf recipe. I first made the recipe with either the bacon or glaze but we prefer it without either. I do not use a loaf pan but just form it into shape on a foil lined pan. I use my own fresh bread crumbs instead of crackers which is an option in the recipe. I omit the hot pepper sauce if I am cooking for children. It is a never fail recipe for me.

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