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December 15, 2006

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Comments

Tanna

Gelatin, who would have thought!! I also like the glaze. Cook's Illustrated does it again. I'm going to see what of this I can utilize in my own recipe using turkey sausage. Really like this.

gattina

Sher,
I really enjoy reading your post! This time I learn something new!
Your meat loaf is the best one I've ever seen... I will try to convince my husband who had been tramatized enough by that dead loaf during his school years...

Jeff

That is one great glaze!

Kalyn

I have meat thawed out to make meat loaf too, so I guess we're channeling each other again. This looks like a good one. I'm quite a meat loaf fan.

Sher

Sher, I was waiting for the secret to be oatmeal- I saw a cooking show recently showcasing someone's world famous meatloaf which had it inside...But gelatin! that is so interesting. Well it is a by-product of the cow afterall.

Shannon

I just recently made a meatloaf in which I use BBQ sauce instead of tomato and cumin in the meat. Tasty! But I gotta try this. The mister loves him some meatloaf.

kevin

I saw that recipe, my favorite is an adaptation of one from Cooks Illustrated using the triumvarate of beef/veal/pork and wrapped in bacon.

Rosa

That looks super delicious and hyper comforting! Great!

I like your spatula ;-P!!!

Rosie

Sounds like an interresting take on meatloaf - however sometimes I think the Cook's Illustrated recipes are just a little to "fiddley" for my tastes. True they may be the best - but do I really want to take ten extra steps to get there? Anyone else feel that way?

Jennifer

It's funny because I have never made meatloaf with anything but ground beef. My mom's recipe calls for just ground beef, a slice of regular white bread, soaked in water and squeezed out, onions, and salt/pepper to taste. That's the way I have always made it and I have wondered how people get their meatloaves to stay so perfect and square...it's the gelatin!!! LOL!

Thank you for sharing this...that looks so good!

Jeanne

Hello, I saw this recipe on PBS this weekend and it looked so gooood! -I'm glad I found the ingredient-list and recipe here... Thank you! One question, though: I see per instruction, to stir in the saltines when preparing, but I don't see how many or in what condition (crumbled?) they should be measured in your list of ingredients. Thank you in advance for this additional information.

Best regards,
Jeanne
j.johnson56@yahoo.com

yvonne korneck

My husband & I made this great tasting meat loaf. As soon as you put it in your mouth, it was not like any other tasting meat loaf.
The only thing was there was a little too much Thyme. I used just dry Thyme and not fresh. So when we make it again, we will use the real stuff. It is a great tasting meat loaf!

Thank You!
Yvonne

Tanya R.

This was the most flavorful meatloaf I've ever tasted. The texture was like that of a very tender and smooth steak (I don't know how else to describe it). Hands down, my favorite meatloaf recipe yet. Thank you.

Tanya
WPB, FL

chinesebeefrecipes

wow!your Glazed All-Beef Meat Loaf
is making me mouthwatering,I hope it taste the way it looks I am a chinese food amateur and like cooking the dish myself,I'll try it,I hope I could cook this dish as yours,thanks for sharing again.

delicious beef loaf

YUMMY, nice, I can not wait.
I will make my own style Glazed All-Beef Meat Loaf.

paleo recipes

Meatloaf recipes with herbs, spices and crunchy nuts. Its important to use a rimmed pan so the batter doesnt spill off. Excellent health of our ancestors was due to the use of natural foods like the wild plants and animals in their food and these foods are now termed as the paleo recipes, paleo food, Stone Age or Paleolithic food.

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