I made this again tonight. A big hit. Google cooks illustrated all beef meat loaf for complete recipe.
The kicker is using unflavored gelatin bloomed with chicken stock and an egg.
For an all beef loaf it really helps hold in moisture. The other tech is sauteing the celery and onions and reducing that with v8 juice. Let it cool. The gelatin holds in the moisture.
The other tech they use is not glazing it until almost finished with three glazes almost burned in the broiler..and repeat three times. And using making a 'free form loaf' on a foil wrapped wire rack to let the fat drain way.
I fudged tonight just using ground chuck and skipped the cheese addition. Works very well.
Sam is a trusted home cook.asked almost 5 years ago
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.