Appears in Cook's Illustrated September/October 2012
Meatloaf packed with bland, starchy fillers hardly deserves its name. Could we put the meatiness back in this American classic?
WHY THIS RECIPE WORKS
A milk and bread panade gives meatloaf a tender and moist texture, but too much panade can dull meaty flavor. We were able to replace much of the panade with gelatin and umami-rich mushrooms without sacrificing texture. Browning the mushroo...