Although this meatloaf looks very similar to the beautiful meatloaves my Mom made, this recipe idea comes from a talented chef: J Kenji Lopez-Alt and his excellent book, The Food Lab. I love his addition of a quarter of a cup of fresh parsley and carrot, onion, and celery. As a first step it requires that you mix your meatloaf and pack it tightly into the pan. Where I deviated from Kenji’s recipe is that I purchased a baking rack and I laid it on top of the meatloaf pan and then inverted them and placed them onto a foiled baking sheet.
Allow it to bake just long enough so the meatloaf holds together. The fun step is next: you lift the meatloaf pan up off the meatloaf and remove it from the oven. Although I coated the half done meatloaf with a tomato-based sauce, I didn’t follow Kenji’s sauce recipe the second time I made this recipe because it was too sweet for us. After mixing tomato paste with a little bit of sugar and apple cider vinegar, we had the perfect spreadable sauce that went all over the meatloaf before it was put back in the oven for more baking.
The fat drains through the baking rack and leaves it all on the foil covered cookie sheet. The meat can be easily lifted off the rack and put on a platter to serve.
The result is a very moist beautiful meatloaf. Here is the source of this great recipe:
UPDATE: Yesterday I found a gorgeous stoneware Portuguese-made terrine pan in GoodWill for $3.00!! Although I bought this pan to make headcheese, I can’t wait to try the meatloaf in this pan!