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

  • saltine crackers
  • red pepper hot sauce
  • meatloaf mix
  • parsley
  • dark brown sugar
  • thyme
  • apple cider vinegar
  • Worcestershire sauce
  • bacon
  • tomato ketchup

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

  • 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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