Meatier Meatloaf

Published September 1, 2012. From Cook's Illustrated.

Why this recipe works:

A milk and bread panade gives meatloaf a tender and moist texture, but too much panade can dull meaty flavor. We were able to replace much of the panade with gelatin and umami-rich mushrooms without sacrificing texture. Browning the mushrooms with tomato paste and swapping the milk for chicken… read more

A milk and bread panade gives meatloaf a tender and moist texture, but too much panade can dull meaty flavor. We were able to replace much of the panade with gelatin and umami-rich mushrooms without sacrificing texture. Browning the mushrooms with tomato paste and swapping the milk for chicken stock and soy sauce added additional savory notes. Cooking the meatloaf free-form and on a rack maximizes browning and prevents the loaf from stewing or steaming.

less

Serves 6 to 8

We recommend using ground chuck for this recipe.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection