You know that glossy ketchup-and-brown-sugar top that makes everyone drool? Apply it after 30 minutes of baking. If you slather it on raw, it can burn before the meat is cooked. Let the loaf set a bit first, then brush it on. The sugars will caramelize without turning into a blackened mess. You’re welcome.
Resting: The Step Everyone Skips
Once your thermometer hits 160°F, pull the loaf out. But do not slice it for at least 10 minutes. I know, you’re hungry. Let it rest. The juices need to redistribute, otherwise they’ll run out onto the cutting board, and you’ll have a dry dinner. Think of it as the meatloaf taking a deep breath after its hot yoga session.
