Whether basic or dressed up, glazed or plain, cooked in the oven or in the slow cooker, there are many kinds of meatloaf. We've learned through our countless recipe tests at America's Test Kitchen that these four universal principles can improve any meatloaf.
1. Skip the Meatloaf Mix: Not every store carries meatloaf mix, a combination of ground chuck, pork, and veal. Plus, the mix is inconsistent from store to store, and different ratios of meat and different fat percentages can affect how a recipe works. We prefer to buy ground beef and pork separately, and omit the harder-to-find veal altogether.
2. Precook Aromatics and Vegetables: No matter how long meatloaf bakes, aromatics and vegetables that are added raw will always taste raw. Sautéing the onion, garlic, and any other vegetables before incorporating them into the raw meat mixture improves their taste and texture.
3. Use a Panade: Panade, a mixture of bread or cracker crumbs and liquid, helps keep meatloaves (andRead More »from 4 Secrets to a Better Meatloaf