Monday, January 28, 2013

Moist and meaty meatloaf

The Sept/Oct issue of Cook's Illustrated took on the problem of meatloaf, which tends to either have great meat flavor but be dry dry dry, or be nice and moist but taste bready from all the panade.  Not surprisingly, given how they've been able to make a better turkey burger with similar additions, the solution calls for a small amount of bread along with chopped white mushrooms (great umami enhancers) and a tablespoon of unflavored gelatin. 

I passed on making the glaze, because we're just not much for putting ketchup on our meatloaf.

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