Test Kitchens Favorite All Beef Meatloaf Recipes

TEST KITCHEN'S FAVORITE ALL-BEEF MEATLOAF

Steps:

• Preheat oven to 350 degrees. Tear bread into pieces; pulse in a food processor to make fine crumbs (or use plain breadcrumbs) set aside.
• Cook the Vegetables:Pulse vegetables in food processor until finely chopped (or do so by hand). Heat olive oil in a large skillet over medium-high. Add vegetables, thyme, and 1 teaspoon kosher salt to skillet; cook, stirring occasionally, until vegetables have softened, about 8 minutes. Stir in Worcestershire sauce, broth, and 1/4 cup ketchup. Remove from heat; let cool completely.
• Prep the Meat and Glaze: In a small bowl, stir together remaining 1/2 cup ketchup and the brown sugar for glaze; set aside. In a large bowl, combine vegetable mixture with ground chuck, egg, 1/2 cup breadcrumbs, 2 teaspoons salt, and 1/2 teaspoon freshly ground pepper. Mix with your hands until well combined.
• Bake and Let Cool:On a rimmed baking sheet, form meat mixture into a loaf that's 10 inches long, 4 inches wide, and 2 inches high, packing firmly to prevent cracking. Coat top and sides with glaze. Bake until top is caramelized and a thermometer inserted into thickest part registers 165 degrees, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 25 minutes, then serve with comforting sides, like mashed potatoes. and sauteed broccolini.

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.

MOIST & SAVORY MEAT LOAF

Steps:

• Saute onion in oil in a small skillet until tender. Cool to room temperature., Combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion in a large bowl. Crumble beef and pork over mixture and mix well. Shape into a loaf; place in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour. Combine ketchup and brown sugar; spread half of sauce over meat loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Freeze option: Bake meat loaf without sauce. Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Prepare sauce as directed; spread half of sauce over meat loaf. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Serve with remaining sauce.

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.

FAVORITE MEAT LOAF

Steps:

• In a large bowl, beat eggs. Add milk, Worcestershire sauce, seasoned salt and onion powder; mix well. Stir in oats, carrot and parsley. Combine beef and pork; add to egg mixture and mix well. Press into a 9x5-in. loaf pan. Top with ketchup. Bake at 350° for 1-1/2 hours or until no pink remains and a thermometer reads 160°; drain.