Meatloaf Americas Test Kitchen: Discover the Ultimate Meatloaf Recipe from America's Test Kitchen

Meatloaf is a timeless comfort food, and when it comes to getting it just right—juicy, flavorful, and perfectly textured—few sources rival the reliability of America’s Test Kitchen. Their approach elevates the classic dish through science-backed technique, ingredient selection, and clever tips, ensuring each bite feels nostalgic yet refined.

America's Test Kitchen's meatloaf often features a blend of ground meats (typically beef and pork), which helps to balance flavor and fat. Furthermore, the addition of a panade—a mixture of bread and milk—prevents the meat from becoming dry, contributing to that signature tender slice. To build layers of flavor, sauteed aromatics such as onions and garlic are gently folded into the mix, along with a judicious amount of Worcestershire sauce and seasonings. The signature ketchup or glaze, brushed generously over the top, caramelizes while baking and complements each savory bite.

One detail many fans love is forming the meatloaf by hand on a foil-lined baking sheet instead of a loaf pan. This technique allows for even browning all over, avoids steaming, and results in a firmer outer crust. For a truly foolproof result, some versions include a cheese layer or swap in oats for bread, but the Test Kitchen always maintains a careful balance between tradition and creativity.

As a designer, I appreciate the parallels between crafting a perfect meatloaf and designing a functional living space. Both require careful planning, selection, and arrangement of elements to achieve the best results. Just as choosing the right combination of materials and patterns is crucial in interior design, balancing the mix of meats and seasonings determines the final character of your dish. If you’re inspired to take the same deliberate approach to your living spaces, consider how customizable and practical tools, such as an advanced room planner, can help you visualize and perfect every detail before implementation.

Tips 1:

Opt for freshly ground meat if possible—it ensures the ideal texture. Don't skip sautéing onions and garlic before adding them to your mix, as this step mellows their flavor. Finally, let your meatloaf rest at least 10 minutes after baking to lock in juices and make slicing neat and easy.

FAQ

Q: What type of meat does America’s Test Kitchen recommend for meatloaf?

A: A balanced mix of 50% beef and 50% pork yields a juicy and flavorful meatloaf.

Q: Why add breadcrumbs or bread soaked in milk (panade) to meatloaf?

A: It helps retain moisture and prevents the meatloaf from becoming too dense or dry.

Q: What temperature should I cook meatloaf to?

A: The internal temperature should reach 160°F to ensure it’s fully cooked and safe to eat.

Q: Can I make meatloaf ahead of time?

A: Yes, you can assemble the meatloaf and refrigerate it for up to a day before baking, or bake and reheat leftovers.

Q: What makes the Test Kitchen’s meatloaf especially reliable?

A: Their method emphasizes balanced seasoning, proper mixing, and baking techniques that maximize both flavor and texture.