So I took a look at the recipe that uses about 1/2 kidney beans and 1/2 ground meat. Not sure what I think, but worth a try.
BUT, what got my attention was an ingenious method of shaping a meatloaf while still getting glaze on 3 sides. Essentially its par-cooked in a loaf pan turned upside down for 30 minutes, and once set, the pan is lifted, and glaze applied. This, I want to try.
Anyone try the recipe or technique?
https://www.seriouseats.com/juicy-less-meat-meatloaf-recipe-11896823
by TKBrian
1 Comment
I haven’t tried the recipe yet, although I’m planning to later this month. I’ve used the loaf pan technique with Kenji’s [classic meatloaf](https://www.seriouseats.com/the-food-lab-all-american-meatloaf-excerpt-recipe), and I remember it working well enough then. Basically, it lets you use a looser mix than you could with a freestanding loaf, which leads to a moister and more tender result.