Glazed all-beef meatloaf from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on January 02, 2020

    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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