Best 4 Test Kitchens Favorite All Beef Meatloaf Recipes

GLAZED ALL-BEEF MEAT LOAF (COOK'S ILLUSTRATED)

Steps:

• Preheat oven to 375 degrees F and place oven rack in center of oven.
• Prepare your cooking pan by placing a cooling rack over a baking pan with sides, then cover with aluminum foil; poke small holes every half inch or so and spray with cooking spray.
• Place the grated cheese on a plate and place in the freezer until ready to use.
• Heat a skillet over medium high heat, add butter and cook until foamy; add onions and celery, cook, stirring occasionally, until they begin to caramelize, about 8 minutes.
• Add in garlic, thyme, paprika; cook, stirring, about a minute.
• Reduce heat to low and stir in tomato juice; transfer to a small bowl and let cool.
• In a large bowl, whisk together eggs and broth; sprinkle with the gelatin and let sit 5 minutes.
• Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and the onion mixture; crumble frozen cheese over top.
• Add ground beef and mix with hands until combined.
• Transfer meat mixture to prepared foil lined pan and form into a 10 x 6 inch loaf (it should be about 2 inches high).
• Bake to an internal temperature of 135 to 140 degrees F, about 55 to 65 minutes; remove from oven and set oven to broil.
• Meanwhile, combine glaze ingredients in a small saucepan, bring to a simmer.
• Stir until syrupy, about 5 minutes.
• Spread half the glaze over the meatloaf and broil until bubbly and beginning to brown at the edges; repeat with remaining glaze.
• Let sit 20 minutes before slicing.

THE BEST MEATLOAF

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

ALL-AMERICAN MEAT LOAF

Steps:

• Saute green pepper and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; cool to room temperature., Preheat oven to 350°. Add eggs, milk, bread, cheese, rosemary, salt and pepper to sauteed vegetables. Crumble beef and pork over mixture and mix well., Pat into 2 greased 9x5-in. loaf pans. Combine ketchup, brown sugar and vinegar in a small bowl. Spread over tops. , Bake, uncovered, 50-55 minutes or until no pink remains and a thermometer reads 160°. Let stand 10 minutes before slicing. Freeze option: Shape meat loaves in plastic wrap-lined loaf pans; top with ketchup mixture. Cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. Freeze up to 3 months. To use, partially thaw in refrigerator overnight. Preheat oven to 350°. Unwrap meat loaf and place in pan. Bake, uncovered, 1-1/4-1-1/2 hours, or until a thermometer reads 160°.

OUR FAVORITE MEATLOAF

Steps:

• Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
• Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
• Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
• Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
• Do Ahead
• Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.