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.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)