It’s a throwdown between Cook’s Illustrated and Cook’s Country recipes in the Test Kitchen. Who has the better meatloaf? (A live Instagram snapshot from the Test Kitchen. http://instagr.am/p/kRw8w/)
The one with the tomato glaze. As much as I love bacon, there’s something about that caramelized crust that makes a meatloaf truly outstanding.
When I’m feeling fancy I do the bacon wrap on meatloaf but then I turn it up high to begin with to get the bacon good and crispy then I turn it back to regular temperature and put catsup on the outside so the caramelized tomatoey glaze is there as well. Basically I get the best of both worlds.
