Corn Meat Loaf

This meatloaf has a clever trick up its sleeve. Half the corn goes in whole, giving you pops of sweetness in every slice. The other half gets pureed with the egg in a food processor, which keeps the loaf incredibly moist from the inside out.

The base is ground round mixed with sauteed onion, celery, basil, oregano, and a splash of cider vinegar that adds a tangy brightness you don’t expect in a meatloaf. A brush of tomato sauce halfway through baking gives it that sticky, caramelized glaze on top.

It bakes on a broiler pan so the fat drains away, making this a leaner take on the classic without sacrificing any of the flavor.

Kitchen Tips

• The mixture will be wetter than a typical meatloaf. That’s normal and that’s what makes it so moist after baking. Trust the process.
• Let it rest for 5 minutes before slicing so it holds together cleanly.
• The broiler pan is key. It lets rendered fat drip away instead of pooling around the loaf, keeping the crust firm.
• Use fresh corn if you can. The starch in fresh kernels helps bind the meat and adds natural sweetness that frozen can’t match.