Americas test kitchen meatloaf recipe

America’s Test Kitchen Turkey Meatloaf

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. 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 broth was a surprisingly successful add-in; it transformed the loaf from liver-y to savory. To replace…

Meat loaf – the way to a man’s heart. I’m not sure why they love it so, but they do. Making it can be a pain, trying to find the ground veal and ground pork to give it a softer texture. And an all-beef meat loaf tends to be tough, dry and rough textured. What a dilemma! Until now. Cook’s Illustrated printed a recipe in their January/February 2006 magazine that revolutionized the process. They reported they went through 260 pounds of beef to find the best way to lighten the loaf. I tried it…

We were unwilling to sacrifice tender, moist texture in our bid for fewer portions. After a big meatloaf dinner and a few days of leftovers, even meatloaf lovers can find it hard to polish off the last few portions. We set out to make a meaty, flavor-packed loaf that served two hungry diners with little or no leftovers. For the meat, we opted for the convenience of 90 percent lean ground beef. To add savory flavor, we chose cremini mushrooms and onion, but we sautéed them before mixing them…

Use America's Test Kitchen cooking method to make the Ultimate Meatloaf. This classic comfort food is a family favorite!

Adapted from a Cook's Illustrated/Pam Anderson recipe, this meatloaf is the pinnacle of Classic Meatloaf!

If you love meatloaf but don't want to spend hours in the kitchen, then you have to try Ina Garten's meatloaf. Learn how to make the easy recipe and get tips for a moist, juicy meatloaf.

All the soulful flavor of Sunday supper with none of the fuss—meatloaf just got a whole lot more interesting.

Learn the time-honored Test Kitchen tricks for how to make meat loaf moist and tender from scratch every time you make this classic dish.

Meatloaf packed with bland, starchy fillers hardly deserves its name. Could we put the meatiness back in this American classic? 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 mushrooms with tomato paste and swapping the milk for chicken stock and soy sauce added additional savory notes. Cooking the meatloaf…