Delectable Meat Loaf

The secret ingredient in this meatloaf? V-8 vegetable juice, and not just a splash. A whole can goes into the mix, and a second can gets poured over the top after baking.

That double dose of tomato-veggie flavor keeps the loaf incredibly moist while adding a savory depth you won’t get from plain water or milk alone.

Onion soup mix handles the seasoning heavy lifting, cream of wheat binds everything together instead of the usual breadcrumbs, and evaporated milk makes the texture almost silky.

Smear ketchup on top halfway through baking and you’ve got that sticky, caramelized glaze that every meatloaf needs.

Kitchen Tips

• Don’t pack the meat mixture too tightly when shaping the loaf. A light hand keeps the texture tender, not dense
• Pierce the top with a fork before pouring the second can of V-8 so the juice soaks into the meat instead of running off
• Let the loaf rest a full 10 minutes before slicing. It needs that time to firm up and hold its shape
• Leftover slices make outstanding sandwiches the next day, cold or reheated