Meat loaf with brown sugar-ketchup glaze from The Best Recipe (page 220) by Cook's Illustrated Magazine

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Notes about this recipe

  • jenburkholder on February 05, 2022

    This is a really good meatloaf. I never do the bacon and always do freeform. Now that I am gluten-free, I sub in potato flakes for the saltines - works great.

  • anya_sf on January 20, 2021

    I used a mixture of ground round, veal, and pork, fresh breadcrumbs, and omitted the bacon. Baked as a free-form loaf in a 9"x13" pan. The meatloaf took an extra 20 minutes to reach 160 F. It was moist and flavorful.

  • vickster on June 20, 2016

    Best meatloaf I ever made! I used 2 lbs. beef and 1 lb. pork. I made it in meatloaf pan with perforated bottom but next time will bake freeform. (Too much drippings stayed in pan). Cooked onions are a great idea!

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