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Thread: America's Test Kitchen Meatloaf

  1. #1
    RoxiC Guest

    Default America's Test Kitchen Meatloaf

    Does anyone have a copykat recipe of this meatloaf? It is the best I have ever tried.

  2. #2
    Join Date
    Jun 2006
    Location
    Milwaukee area, Wisconsin
    Posts
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    Default

    This isn't a copykat recipe, it's the actual recipe -- included in their cookbook, "The Best Recipe."

    Meat Loaf with Brown Sugar-Ketchup Glaze
    serves 6 to 8

    If you like, you can omit the bacon topping from the loaf. In this case, brush on half of the glaze before baking and the other half during the last 15 minutes of baking. If you choose not to special-order the mix of meat below, we recommend the standard meat loaf mix of equal parts beef, pork, and veal, available at most grocery stores.

    Brown Sugar-Ketchup Glaze
    1/2 cup ketchup or chili sauce
    4 Tablespoons brown sugar
    4 teaspoons cider or white vinegar

    Meat Loaf
    2 teaspoons vegetable oil
    1 medium onion, chopped
    2 garlic cloves, minced
    2 large eggs
    1/2 teaspoon dried thyme leaves
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    2 teaspoons Dijon mustard
    2 teaspoons Worcestershire sauce
    1/4 teaspoon hot red pepper sauce
    1/2 cup whole milk or plain yogurt
    2 pounds meat loaf mix (50% ground chuck, 25% ground pork, 25% ground
    veal)
    2/3 cup crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups
    fresh bread crumbs
    1/3 cup minced fresh parsley leaves
    6-8 ounces thin-sliced bacon (8 to 12 slices, depending on loaf shape)

    1. For the glaze: Mix all ingredients in small saucepan; set aside.
    2. For the meat loaf: Heat oven to 350F. Heat oil in medium skillet. Add
    onion and garlic; saute until softened, about 5 minutes. Set aside to
    cool while preparing remaining ingredients.
    3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper
    sauce, and milk or yogurt. Add egg mixture to meat in large bowl along
    with crackers, parsley, and cooked onion and garlic; mix with fork until
    evenly blended and meat mixture does not stick to bowl. (If mixture
    sticks, add additional milk or yogurt, a couple tablespoons at a time, until
    mix no longer sticks.)
    4. Turn meat mixture onto work surface. With wet hands, pat mixture into
    approximately 9 x 5-inch loaf shape. Place on foil-lined (for easy
    cleanup) shallow baking pan. Brush with half the glaze, then arrange
    bacon slices, crosswise, over loaf, overlapping slightly and tucking only
    bacon tip ends under loaf.
    5. Bake loaf until bacon is crisp and internal temperature of loaf registers
    160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining
    glaze over medium heat until thickened slightly. Slice meat loaf and serve
    with extra glaze passed separately.

  3. #3
    Join Date
    Jun 2006
    Location
    Houston, TX
    Posts
    2,939

    Default Re: America's Test Kitchen Meatloaf

    This sounds like a delicous meatloaf recipe. I don't eat pork anymore, but man, this does sound really, really good.
    Last edited by StephanieM; 09-26-2010 at 07:48 PM.

  4. #4
    Join Date
    Apr 2007
    Location
    Wisconsin
    Posts
    873

    Default Re: America's Test Kitchen Meatloaf

    It could be a Cook's Illustrated meatloaf too as their recipes sometimes go hand in hand. ??? Let us know what one you tried. I make meatloaf about once a month and haven't tried any of these recipes. These are taken directly from the [URL="http://www.cooksillustrated.com/search/results.asp?filters=&query=meatloaf&search.x=26&search.y=8"]CI website[/URL].

    [B]Glazed All-Beef Meatloaf[/B]
    Serves 6 to 8. Published January 1, 2006.

    If you can't find chuck and/or sirloin, substitute any 85 percent lean ground beef. Handle the meat gently; it should be thoroughly combined but not pastelike. To avoid using the broiler, glaze the loaf in a 500-degree oven; increase cooking time for each interval by 2 to 3 minutes.




    Ingredients:

    Meatloaf
    3 ounces Monterey Jack cheese , grated on small holes of box grater (about 1 cup)
    1 tablespoon unsalted butter
    1 medium onion , chopped fine (about 1 cup)
    1 medium rib celery , chopped fine (about 1/2 cup)
    1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
    2 teaspoons minced fresh thyme leaves
    1 teaspoon paprika
    1/4 cup tomato juice
    1/2 cup low-sodium chicken broth
    2 large eggs
    1/2 teaspoon unflavored gelatin (powdered)
    1 tablespoon soy sauce
    1 teaspoon Dijon mustard
    2/3 cup crushed saltine crackers
    2 tablespoons minced fresh parsley leaves
    3/4 teaspoon table salt
    1/2 teaspoon ground black pepper
    1 pound ground sirloin
    1 pound ground beef chuck
    Glaze
    1/2 cup ketchup
    1 teaspoon hot pepper sauce
    1/2 teaspoon ground coriander
    1/4 cup cider vinegar
    3 tablespoons packed light brown sugar

    Instructions:

    1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet (see illustration below).

    2. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.

    3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meatloaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meatloaf from oven and turn on broiler.

    4. While meatloaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meatloaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meatloaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meatloaf cool about 20 minutes before slicing.

    Here are two problems we encountered when making meatloaf -- and the steps we now take to avoid them.


    PROBLEM: Sides of meatloaf remain crustless. SOLUTION: Loaf pans expose only one side of the meatloaf to browning heat. By opting for a free-form loaf, we achieved an all-over browned crust.

    PROBLEM: Meatloaf sits in an unappealing pool of grease. SOLUTION: Baking directly on a sheet pan provides no outlet for exuded grease. A foil base, poked with holes and set on a cooling rack, lets juices drain as the loaf cooks.

    Allowing meat loaf to stew in its own juices makes for a greasy mess. Here's our solution: Fold heavy-duty aluminum foil to form a 10 by 6-inch rectangle. Center the foil on a metal cooling rack and place the rack over a rimmed baking sheet. Poke holes in the foil with a skewer (about half an inch apart). Spray the foil with nonstick cooking spray.


    [B]Bacon Wrapped Meatloaf[/B]
    Serves 6 to 8. Published September 1, 1996.

    If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking. If available at your supermarket in the meat case or by special order, you can use 2 pounds meatloaf mix in place of the ground beef, pork, and veal.




    Ingredients
    Brown Sugar - Ketchup Glaze
    1/2 cup ketchup or chili sauce
    4 tablespoons brown sugar
    4 teaspoons cider vinegar or white vinegar
    Meatloaf
    2 teaspoons vegetable oil
    1 medium onion , chopped medium
    2 medium cloves garlic , minced
    2 large eggs
    1/2 teaspoon dried thyme
    1 teaspoon table salt
    1/2 teaspoon ground black pepper
    2 teaspoons Dijon mustard
    2 teaspoons Worcestershire sauce
    1/4 teaspoon hot pepper sauce
    1/2 cup whole milk or plain yogurt
    1 pound ground beef chuck
    1/2 pound ground pork
    1/2 pound ground veal
    2/3 cup Saltine crackers , crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
    1/3 cup minced fresh parsley leaves
    6 - 8 ounces bacon , thin sliced (8 to 12 slices, depending on loaf shape)

    Instructions
    1. FOR THE GLAZE: Mix all ingredients in small saucepan; set aside.

    2. FOR THE MEATLOAF: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

    3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)

    4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf, (see illustration 1, below).

    5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

    To form the meatloaf:

    1. For a free-form loaf, lay the bacon strips crosswise over the loaf and overlapping slightly, tucking bacon ends underneath.

    2. A loaf pan with a perforated bottom keeps the meat from stewing in the pan.

    3. If using a perforated loaf pan, use a fork to pull the mixture away from the pan sides.
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