Take meatloaf to the next level with these tips.
"One common mistake I see is when people use ground beef that is 90/10 lean to fat or 80/20 to make meatloaf," Arturo told TODAY Food."This meat alone is not fatty enough to make a moist meatloaf. Instead, I recommend using equal parts ground beef, ground pork and ground veal. The beef alone will be too dry, and because ground pork is from the pork shoulder, it has a 70/30 ratio."A good meatloaf needs to stick together .
"For the glaze, mix a little brown sugar, soy sauce, Sriracha and ketchup," said Arturo. You can also add Worcestershire sauce and grated garlic and ginger."Add the glaze and then pop the meatloaf in the oven, on a piece of parchment paper at 375 F." The parchment paper makes for an easy cleanup and Arturo said the meatloaf is done when the internal temperature reaches 155F.
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