Scoring Edge Brainerd is a savory baked dish where a rich, herbed pork and beef meatloaf is topped with a crisp, golden crust that is deeply scored before baking, allowing the glaze to seep into every crevice. The name comes from the distinctive scoring pattern that creates crispy edges, reminiscent of the rugged Brainerd lakes area. This recipe works because the scoring increases surface area, giving you more of that irresistible caramelized crust, while the glaze keeps the meat moist and flavorful.
Ingredients
- 1 cup (240 ml) ketchup
- 1/4 cup (60 ml) apple cider vinegar
- 2 tablespoons (30 g) brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 lb (900 g) ground beef (80/20)
- 1 lb (450 g) ground pork
- 1 cup (150 g) finely chopped onion
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup (120 g) plain breadcrumbs
- 1/2 cup (120 ml) milk
- 2 tablespoons (30 g) Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil and place a wire rack on top.
- In a small bowl, combine the ketchup, apple cider vinegar, brown sugar, smoked paprika, and garlic powder. Stir until the sugar dissolves; set the glaze aside.
- In a large bowl, gently mix the ground beef, ground pork, onion, garlic, eggs, breadcrumbs, milk, Worcestershire sauce, salt, pepper, thyme, and oregano. Use your hands or a spatula until just combined—do not overmix.
- Transfer the meat mixture to the prepared wire rack and shape it into a loaf, about 9 by 5 inches (23 by 13 cm) and 2 inches (5 cm) high.
- Brush the top and sides of the loaf with about half of the glaze (reserve the rest).
- Using a sharp knife, make diagonal cuts about 1/2 inch (1.25 cm) deep across the top of the loaf, spacing them 1 inch (2.5 cm) apart. Then cut diagonally in the opposite direction to create a diamond pattern.
- Bake for 45 minutes. Remove from the oven and brush with the remaining glaze.
- Continue baking until the internal temperature reaches 160°F (71°C) as measured by a food thermometer inserted into the center (USDA FSIS safe minimum for ground meat). This will take about 25–30 more minutes.
- Let the meatloaf rest on the rack for 10 minutes before slicing. This allows the juices to redistribute and makes slicing easier.
Tips
- Don’t overmix: Overworking the meat can make the loaf dense and tough. Mix just until the ingredients are evenly distributed.
- Use a wire rack: Baking on a rack allows fat to drip away and promotes even browning on all sides, helping the crust get crisp.
- Make ahead: You can assemble the meatloaf (without glaze) a day ahead, cover, and refrigerate. Add 15–20 minutes to the baking time since you’ll start from cold.
- Glaze consistency: If the glaze thickens too much while sitting, add a teaspoon of water to loosen it.
Serving Suggestions
Slice the meatloaf thickly and serve with mashed potatoes and green beans, or use leftovers in sandwiches with a smear of extra ketchup. It also pairs well with roasted root vegetables or a crisp green salad.
Variations
- Turkey version: Substitute ground turkey for pork and use 1 lb (450 g) turkey and 1 lb (450 g) beef. Cook to 165°F (74°C) as turkey is poultry.
- Spicy kick: Add 1–2 teaspoons of chipotle powder or a minced jalapeño to the meat mixture.
- Cheese-stuffed: Cut a pocket in the center of the loaf and stuff with 1 cup (120 g) shredded cheddar before baking.
- Gluten-free: Use gluten-free breadcrumbs and ensure your Worcestershire sauce is gluten-free.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of baking. The meatloaf will keep for 3–4 days. To freeze, wrap slices tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat slices in a 350°F (175°C) oven for 10–15 minutes, or in the microwave in 30-second bursts until heated through to 165°F (74°C).
Frequently Asked Questions
Can I use just ground beef? Yes, use 3 lb (1.4 kg) ground beef. The pork adds moisture and flavor, but beef alone works fine—just ensure it reaches 160°F (71°C).
Why is my crust not crispy? The crust gets crispy from the sugar in the glaze caramelizing and the high surface area from scoring. Make sure your oven is fully preheated, and don’t cover the loaf while baking. Also, pat the meat mixture dry before shaping.
Can I make this in a loaf pan? Yes, but the crust won’t be as crisp. If using a pan, drain off any fat after baking and consider placing it under the broiler for 2–3 minutes at the end.
How deep should the scores be? About 1/2 inch (1.25 cm) deep. Too shallow and they disappear; too deep and the loaf may break apart.
Can I use panko instead of breadcrumbs? Yes, panko gives a lighter texture. Use the same amount.
Is it safe to eat if slightly pink? No. Ground meat must reach 160°F (71°C) throughout. Always check with a thermometer.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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