Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze
Appears in Cook's Illustrated September/October 1996, America's Test Kitchen TV
Use the right mix of meat, choose from three possible fillers, and bake the loaf free-form or in a perforated pan to keep it from stewing. The rest is up to the cook.
WHY THIS RECIPE WORKS
While testing to create our meatloaf recipe, we found out that a trio of beef, pork, and veal, with a higher proportion of ground chuck, was best. This gave the loaf a distinct but not overly strong beef flavor. Loaves made without filler w...