Very Best of

Product Information

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! Swedishcharts.com – Meat Loaf – The Very Best of Meat Loaf". 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. 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. Dutchcharts.nl – Meat Loaf – The Very Best of Meat Loaf" (in Dutch). Hung Medien. Retrieved October 1, 2016. Erlewine, Stephen Thomas. "The Very Best of Meatloaf- Meat Loaf". AllMusic . Retrieved October 23, 2018.Offiziellecharts.de – Meat Loaf – The Very Best of Meat Loaf" (in German). GfK Entertainment Charts. Retrieved October 1, 2016. The Meat: What kind of meat should I use is probably the number one most asked question for this dish. The worst thing is to cut into a meatloaf and it’s bone dry. You want lean ground beef 85% is best. Avoid anything extra lean, it will end up dry despite your best efforts to add moisture. You want some fat to help it be juicy, but you don’t want it swimming in grease, or to boil over all over your oven. I’ve read many who use half ground beef and half ground pork. The pork will help make it super juicy and flavorful. You can also use ground turkey as well. Create your own mixture of meats to try that you and your family like best. It really is flexible.

If added too early, it can cause meat proteins to dissolve and cross-link, creating a bouncier, firmer texture. Physically impedes meat proteins from cross-linking, increasing tenderness while simultaneously adding flavor.

Leftover Meatloaf?

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. 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. Whisk: In a small bowl whisk together ketchup, vinegar and brown sugar. Brush half of the mixture on top of the meatloaf. 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.