WHY THIS RECIPE WORKS: Cutting ground beef with an equal portion of sweet ground pork balances the beefy flavor. We flavored our Glazed Meatloaf with traditional seasonings: salt, pepper, Dijon mustard, Worcestershire sauce, thyme, parsley, sautéed onion, and garlic. To add moisture and structure, we used a panade (paste) of milk and saltines (rather than bread), which provided a mild saltiness. Combining the panade in a food processor and then pulsing it with the meat gave the loaf the most cohesive, tender structure.
To evaporate the surface moisture that was inhibiting the formation of a crust, we broiled the loaf prior to baking and glazing with brown sugar and ketchup. This worked beautifully, and the browned crust gave the glaze—applied twice for extra effect—something to hang onto.
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Preheat: Broil | Yield: 8 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Glaze
Meatloaf