Glazed All-Beef Meatloaf

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Appears in Cook's Illustrated January/February 2006, America's Test Kitchen TV

An all-beef meatloaf may be convenient, but it's also tough, dry, and dense. We went through 260 pounds of beef to find the best way to lighten the loaf.

SERVES6 to 8

TIME2 hours, plus 20 minutes cooling

has video

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 bro...

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