This is another one I pulled from the recipe box to share with you guys. This one is from Cook’s Illustrated, so even though the preperation might seem like a bit more work than most other meatloaf recipes, it’s well worth the effort. Meatloaf was always the one thing my mom allowed my dad to cook growing up. It was always moist and flavorful – probably due to the fact that he was sneaking ground venison into the mix unbeknownst to me and my mom. We always had a heart-shaped meatloaf on Valentine’s Day in our house, and it’s a tradition I’m proud to carry on with our little family.

Don’t be put off by the addition of powdered gelatin. The first time I saw this, I was leery too. But, trust me on this one! The gelatin mimics enzymes (proteins maybe? – I’m no AB!) found in veal, retaining moisture throughout cooking. Leading to the moistest most tender meatloaf you’ve ever enjoyed. The glaze is a cut-above the standard ketchup dousing too. Apple cider vinegar is added to ketchup for some tang, brown sugar for a bit of sweetness, and ground coriander for a bright burst of freshness.

If you’re one of those people who swears they don’t like meatloaf – try this recipe. You may just find yourself making a hear-shaped loaf for Valentine’s Day this year too!


  1. Posted August 30, 2012 at 10:04 AM | Permalink

    I’m not a meatloaf person. But that looks pretty fantastic.

  2. Posted August 30, 2012 at 8:08 PM | Permalink

    Meatloaf is my favorite thing ever! And too funny – meatloaf was one of the only things my mom allowed my dad to cook too! I can’t wait to try this! Love the cheese inside! mmm!

  3. Lisa P
    Posted August 31, 2012 at 12:57 PM | Permalink

    I have been making this CI recipe for years…. it is THE BEST MEATLOAF EVER!!!

  4. tom m
    Posted September 12, 2012 at 4:17 PM | Permalink

    i cannot wait to cook this!

  5. Mike
    Posted December 9, 2012 at 6:59 PM | Permalink

    Made as printed, except omitted the cheese and added extra garlic. It was delicious! For the sauce, I reduced the vinegar to 3 Tbsp and it was still overly tangy for my taste. Will definitely be making again!

  6. Tami
    Posted March 11, 2013 at 6:15 PM | Permalink

    Your plate looks identical to my husband’s all-time favorite meal. I even make it heart-shaped for VDay. One exception, his corn goes ON his mashed potatoes. Thanks for posting this recipe; I love CI and must have missed this one.

  7. Angela
    Posted March 24, 2014 at 9:19 PM | Permalink

    This is by far the best meatloaf I have ever had. I’ve made it three times and shared your recipe with all my friend, most of whom have also made it and loved it!

    • Posted March 24, 2014 at 9:22 PM | Permalink

      So glad you love it as much as we do, and thanks for spreading the word! 😉

  8. Sandie
    Posted August 4, 2014 at 6:58 PM | Permalink

    I made this minus the soy sauce because I didn’t have it. I plan on making it for company. I ‘ m wondering about the soy sauce, does it make it very salty?

  9. lauren
    Posted August 19, 2014 at 8:29 AM | Permalink

    I’ve made this in the past and it was delicious. I am planning to make again this week, but due to timing would it work to bake, refrigerate a few hours and then add the glaze and broil? Or could I even add the glaze, refrigerate and then reheat? My concern is making sure it doesn’t get dried out.

    • Posted August 19, 2014 at 2:27 PM | Permalink

      It reheats beautifully, so I’d just cook it all the way through and then warm it up before serving.

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  1. By All-Beef Meatloaf – Elly Says Opa! on January 9, 2017 at 1:05 PM

    […] From Cook’s Illustrated, via Tide & Thyme […]

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