Tangy Meat Loaf

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Tangy Meat 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 Tangy Meat Loaf, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (8 ounce) can crushed
• pineapple, undrained
• 4 egg whites
• 1/4 cup ketchup
• 2 cups soft bread crumbs
• 1 medium onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon prepared
• horseradish
• 2 pounds lean ground beef
• GLAZE:
• 1/4 cup orange juice
• 3 tablespoons ketchup

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 large bowl, combine the first seven ingredients

Step 2: Technique & Execution

Crumble beef over mixture and mix well

Step 3: Technique & Execution

Pat into a greased 9-in. x 5-in. x 3-in. loaf pan

Step 4: Technique & Execution

Cover and bake at 350 degrees F for 1 hour; drain

Step 5: Technique & Execution

Combine glaze ingredients; pour over loaf

Step 6: Technique & Execution

Bake, uncovered, 15 minutes longer or until the meat is no longer pink and a meat thermometer reads 160 degrees F.