Physically impedes meat proteins from cross-linking, increasing tenderness while simultaneously adding flavor.

Ground beef mixed with onion, Panko breadcrumbs, fresh parsley and seasonings produces an irresistibly tender and juicy meatloaf. The sweet and tangy glaze adds amazing flavor to this classic meatloaf. Binds meat and bread to lend structure without toughness (more effective at binding than egg yolks). When it comes to meatloaf there are many ways to vary it. From cooking it different ways like Meatloaf Balls to different seasonings. I didn’t have fresh onion so I used 2 Tbsp of chopped dehydrated onion and the turkey herbs I had leftover from TG last year when I discovered I was all out of Italian seasoning. I also mixed all the ingredients (without the meat) together first, allowed all the moisture to drain out of the GB and then gently mixed everything by hand to make sure it was well incorporated. I let it rest for 5-7 mins while I prepped the loaf pan which I think helped rehydrate the dry ingredients that helped to hold in the moisture. Veggies: Make sure you chop the onion and shred the carrots finely so that they cook through. If you are worried they won’t sauté them first. It will actually add more moisture. That way they’ll add to the tenderness of the loaf. If you want to mix it up you can sauté finely chopped mushrooms, broccoli, celery, and peppers to add to your meatloaf.

Meatloaf often gets a bad rap, but not if you serve this recipe. It’ll convert even the most skeptic meatloaf haters. They’ll ask you to make it again. Perfectly seasoned and with a sweet tangy glaze this is the kind of meal that brings everyone together. Make it tonight and watch the magic unfold. Ingredients for the Best Meatloaf Offiziellecharts.de – Meat Loaf – The Very Best of Meat Loaf" (in German). GfK Entertainment Charts. Retrieved October 1, 2016. These ingredients are all very simple and all can be found, if not already in your pantry, at your local grocery store. It’s amazing that such an amazing dish can come together with ingredients you probably have on hand. Nothing super fancy here, just a good home cooked meal. Dutchcharts.nl – Meat Loaf – The Very Best of Meat Loaf" (in Dutch). Hung Medien. Retrieved October 1, 2016.

Let it Rest: It’s important to let your meatloaf rest, this allows the meat to reabsorb the juices and distribute them throughout. If you cut into it too soon all the juice will come spilling out. Let it rest for 10 minute. The Very Best of Meat Loaf is a 1998 album spanning the first 21 years of Meat Loaf's recording career. Although not reaching the top ten in the United Kingdom, it was certified double platinum there in 2013. The album features many of Meat Loaf's best-known songs as well as a few from his lesser known albums of the 1980s. This meatloaf sauce is incredible as a glaze for the meatloaf with the perfect balance of sweet and tangy flavors. Ketchup combined with brown sugar, garlic and onion powder, salt, pepper and vinegar creates an irresistible sauce. Once baked, the glaze caramelizes and is SO GOOD!Don’t Over-mix Over-mixing can cause your meatloaf to be tough and dense. Also don’t squish it into your pan. Gently shape and place it in your pan. You want some air to circulate around it so that you don’t “steam” the meat. That really won’t taste great. Sony Music Entertainment Inc./℗ 1984 Arista Records Ltd./1993, 1995 MCA Records, Inc.; 1977, 1981, 1983, 1998 Sony Music Entertainment Inc./Manufactured by Epic, A Division of Sony Music/550 Madison Avenue, New York, NY 10022-3211/"Epic" and (Epic logo #1) Reg. U.S. Pat. & Tm. Off. Marca Registrada./(Epic logo #2) is a trademark of Sony Music Entertainment Inc.