Juicy, velvety, and subtly sweet.
Veal adds good texture but no flavor. Our recipe replaces the need for veal with a mixture of buttermilk and gelatin to deliver a velvety, incredibly moist meatloaf.
Here's another recipe excerpted from my book, The Food Lab: Better Home Cooking Through Science. I hope you enjoy it., along with hundreds of recipes for burgers, sauces, soups, meatballs, and casseroles, Doyne Nickerson offers no fewer than 70 recipes for meatloaf.
The very best meatloaf should be tender and moist, with a distinctly soft but never mushy texture. "Velvety" and "rich" should come to mind when tasting it, tender enough to slice with a fork but firm enough to pick up that bite without it breaking. It should be a sponge for moisture, oozing juices when you eat it but not leaving a puddle on your plate.
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