Glazed All-Beef Meatloaf
Why This Recipe Works
To create an all-beef meatloaf recipe that could compete with a recipe made with meatloaf mix, we used equal parts ground chuck and sirloin, which provided just the right balance of juicy, tender meat and assertive beefy flavor. Chicken broth was a surprisingly successful add-in; it transformed the loaf from liver-y to savory. To replace the gelatin that was lost with the ground veal in the meatloaf mix, we used a mere half-teaspoon of powdered gelatin to give the texture of our glazed meatloaf a luxurious smoothness.