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  • America's test kitchen meatloaf recipe needed!

    I am looking for the AMERICA'S TEST KITCHEN MEATLOAF recipe.

    Thanks in advance,
    Bamamoma1

  • #2
    Re: America's test kitchen meatloaf recipe needed!

    There are a number of different ones, but this is one I can print without being a paying member

    Glazed Meatloaf
    February/March 2009

    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.

    Serves 6 to 8

    Both ground sirloin and ground chuck work well here, but avoid ground round—it is gristly and bland.

    Ingredients
    Glaze
    1 cup ketchup
    1/4 cup packed brown sugar
    2 1/2 tablespoons cider vinegar
    1/2 teaspoon hot sauce
    Meatloaf
    2 teaspoons vegetable oil
    1 onion, chopped fine
    2 garlic cloves, minced
    2/3 cup Saltine crackers, crushed (about 17 crackers)
    1/3 cup whole milk
    1 pound 90-percent lean ground beef (see note)
    1 pound ground pork
    2 large eggs plus 1 large yolk
    2 teaspoons Dijon mustard
    2 teaspoons Worcestershire sauce
    1/2 teaspoon dried thyme
    1/3 cup finely chopped fresh parsley
    Salt and pepper
    Instructions

    1. MAKE GLAZE Whisk all ingredients in saucepan until sugar dissolves. Reserve ¼ cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.

    2. COOK VEGETABLES Line rimmed baking sheet with foil and coat lightly with cooking spray. Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.

    3. PROCESS MEAT Process saltines and milk in food processor until smooth. Add beef and pork and pulse until well combined, about ten 1-second pulses. Transfer meat mixture to bowl with cooled onion mixture. Add eggs and yolk, mustard, Worcestershire, thyme, parsley, 1 teaspoon salt, and ¾ teaspoon pepper to bowl and mix with hands until combined.

    4. BROIL Adjust oven racks to upper (about 4 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9- by 5-inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush 2 tablespoons uncooked glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.

    5. BAKE Transfer meatloaf to middle rack and brush with remaining uncooked glaze. Reduce oven temperature to 350 degrees and bake until meat loaf registers 160 degrees, 40 to 45 minutes. Transfer to carving board, tent with foil, and let rest 20 minutes. Slice and serve, passing cooked glaze at table.

    Comment


    • #3
      Re: America's test kitchen meatloaf recipe needed!

      Some time ago I posted a recipe from the America's Test Kitchen cookbook "The Best Recipe." It's down in the recipes section, in the Main Dish category. Put "meatloaf" into the search box. It came up on page 3, under the title "America's Test Kitchen Meatloaf." Now I'm hungry for meatloaf!

      Comment


      • #4
        Re: America's test kitchen meatloaf recipe needed!

        Thanks Master Chef, for your reply! Recipe looks great.
        bamamoma1

        Comment


        • #5
          Re: America's test kitchen meatloaf recipe needed!

          [QUOTE=AllieK;432231]There are a number of different ones, but this is one I can print without being a paying member

          Glazed Meatloaf
          February/March 2009

          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.

          Serves 6 to 8

          Both ground sirloin and ground chuck work well here, but avoid ground round—it is gristly and bland.

          Ingredients
          Glaze
          1 cup ketchup
          1/4 cup packed brown sugar
          2 1/2 tablespoons cider vinegar
          1/2 teaspoon hot sauce
          Meatloaf
          2 teaspoons vegetable oil
          1 onion, chopped fine
          2 garlic cloves, minced
          2/3 cup Saltine crackers, crushed (about 17 crackers)
          1/3 cup whole milk
          1 pound 90-percent lean ground beef (see note)
          1 pound ground pork
          2 large eggs plus 1 large yolk
          2 teaspoons Dijon mustard
          2 teaspoons Worcestershire sauce
          1/2 teaspoon dried thyme
          1/3 cup finely chopped fresh parsley
          Salt and pepper
          Instructions

          1. MAKE GLAZE Whisk all ingredients in saucepan until sugar dissolves. Reserve ¼ cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.

          2. COOK VEGETABLES Line rimmed baking sheet with foil and coat lightly with cooking spray. Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.

          3. PROCESS MEAT Process saltines and milk in food processor until smooth. Add beef and pork and pulse until well combined, about ten 1-second pulses. Transfer meat mixture to bowl with cooled onion mixture. Add eggs and yolk, mustard, Worcestershire, thyme, parsley, 1 teaspoon salt, and ¾ teaspoon pepper to bowl and mix with hands until combined.

          4. BROIL Adjust oven racks to upper (about 4 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9- by 5-inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush 2 tablespoons uncooked glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.

          5. BAKE Transfer meatloaf to middle rack and brush with remaining uncooked glaze. Reduce oven temperature to 350 degrees and bake until meat loaf registers 160 degrees, 40 to 45 minutes. Transfer to carving board, tent with foil, and let rest 20 minutes. Slice and serve, passing cooked glaze at table.[/QUOTE]

          I agree with you...!
          Last edited by tobey_maguire; 04-12-2013, 02:24 AM.
          genemedics // genemedics.com // Bioidentical Estrogen Replacement Therapy in Women

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