Glazed Beef Loaf

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Glazed Beef Loaf to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Glazed Beef Loaf, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2/3 cup milk
• 2 eggs
• 3 slices bread, cubed
• 1 1/2 cups shredded Cheddar
• cheese
• 2/3 cup shredded carrot
• 2/3 cup finely chopped onion
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 pounds lean ground beef
• 1/4 cup packed brown sugar
• 1/4 cup ketchup
• 1 tablespoon prepared mustard

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a bowl combine milk, eggs and bread; let stand for 5 minutes

Step 2: Technique & Execution

Add the cheese, carrot, onion, salt and pepper

Step 3: Technique & Execution

Crumble beef over mixture and mix well

Step 4: Technique & Execution

Shape into a loaf in a greased 13-in. x 9-in. x 2-in. baking dish

Step 5: Technique & Execution

Bake, uncovered, at 350 degrees F for 1-1/4 hours; drain

Step 6: Technique & Execution

Combine brown sugar, ketchup and mustard; spread over meat loaf