Boston Market Meatloaf Copycat Recipe (So Easy and Full of Flavor!) (2024)

FAQs

Boston Market Meatloaf Copycat Recipe (So Easy and Full of Flavor!)? ›

At Boston Market, We'Re All About The Meat And Our Meatloaf Is No Exception. This Homestyle Favorite Is Created From Deliciously Seasoned Ground Beef And Pork, Then Topped With A Rich And Delicious Traditional Brown Gravy That'S Sure To Satisfy. It Wouldn'T Be Complete Without A Side Of Our Signature Mashed Potatoes.

At Boston Market, We'Re All About The Meat And Our Meatloaf Is No Exception. This Homestyle Favorite Is Created From Deliciously Seasoned Ground Beef And Pork, Then Topped With A Rich And Delicious Traditional Brown Gravy That'S Sure To Satisfy. It Wouldn'T Be Complete Without A Side Of Our Signature Mashed Potatoes.

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

You're Not Sufficiently Seasoning the Meat

This is crucial. Unseasoned meat, as you can probably guess, doesn't taste like a whole lot once baked into a loaf, so it's important to add ample salt in order to bring out the inherent savory flavors of the ground meat.

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

Like meatballs, many meatloaf recipes include a blend of meat, which will determine whether you need fattier or leaner beef. If it's an all-beef recipe, avoid 90/10, and go for 80/20 or 85/15. Most recipes call for 70/30 or 80/20 ground beef, which makes a rich and juicy burger patty with a good exterior crust.

The meatloaf is made from scratch in Costco's deli using the Kirkland Signature ground beef, eggs, onions, seasoning, and glaze. The meatloaf comes with buttery mashed Yukon potatoes.

Fat Is Your Friend

This is the reason most cooks choose ground chuck since it has this ideal proportion of fat to meat. During cooking, the fat will liquefy, making the meatloaf moist.

If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes! However, bread is still the best choice of all the potential options.

In a large bowl, combine the ground beef, eggs, milk, breadcrumbs, onion, burger seasoning (or salt and pepper), and 1/2 cup of ketchup. Mix until well blended and pack into the prepared loaf pan. Place on a baking sheet and bake the meatloaf for 1 hour and 10 minutes. Carefully drain off any excess fat.

What not to put in meatloaf? ›

Onions, garlic and celery do pose one problem though: they don't cook down easily. Little bits of crunchy onion or celery or potent, hot garlic will spoil the comforting aspect of eating meatloaf.

Adding more to your mixture is always easier than taking some out. Another common reason meatloaf is mushy is too much filler, like breadcrumbs, bread, and oatmeal. Too much filler will stop it from baking correctly and becoming a fully formed meatloaf.

If you want to make the best meatloaf possible, a sheet pan is a much better medium.

Sure, egg yolks add some rich flavor to a meatloaf, but the real reason we need eggs is for structure—to help bind the meatloaf together. This is especially important since we're making a free-form meatloaf, or one that you shape by hand, versus using a loaf pan.

Meat – For the most tender and flavorful meatloaf, we use a combination of ground beef (preferably with 80% fat content, sometimes referred to as “ground chuck”), ground pork, and ground veal. Some stores will package this together as “meatloaf mix”; if your store does, then simply purchase 2 pounds of meatloaf mix.

Dutch loaf (also called old-fashioned loaf, spiced luncheon loaf, and spiced lunch meat) is a luncheon meat made from coarse-ground lean pork and beef mixed or coated with spices, formed into a loaf shape and then smoked over a hardwood fire. It is a popular sandwich filler in America.}

Crafted with quality cuts of beef and pork that are expertly blended with diced pickles and sweet red peppers, this classic Old World-style bologna has a unique sweet and sour flavor. Boar's Head Pickle & Pepper Loaf is a rich, authentic take on a European classic.

Salisbury steak isn't technically a steak, but more like a patty. In fact, it's similar to meatloaf but usually without as many ingredients, shaped into a patty rather than a loaf, and served with a mushroom and onion gravy. If you like meatloaf, you'll probably love Salisbury steak.