Cook Time: 55 minutes
Glaze Time: 10 minutes
Rest Time: 20 minutes
Grade: A
Make Again: Yes
Recipe Source: Cook's Illustrated (January 2006)
Any previous meatloaf recipe from CI called for Meatloaf mix (pork, veal and beef). I never used it, and always just used beef. This recipe was specifically created to only using beef. I would say it is better than their regular version (if you only use beef, that is.) However, it does call for two types of beef - a pound of ground sirloin and a pound of ground chuck.
It also calls for quite a lot of other ingredients: gelatin (to replace missing quality from veal), crushed saltines, paprika, celery, onion, soy sauce, tomato juice and more. Then there is a tasty glaze on top.
It was really a little bit more work than I want to do for a meatloaf, however, the flavor and texture was very good. Since it wasn't a terrible amount of work, I probably will make this version again.
No comments:
Post a Comment