It’s all in how you treat the onion. Grating onions instead of dicing creates a smoother, melt-in-your-mouth meatloaf. Using the largest side of a box grater avoids mess and keeps the onion texture ...

• Using cold ingredients and a stand mixer builds strong protein bonds for firmer meatloaf. • Mix on low speed and add liquid gradually until mixture becomes slightly tacky. • This technique works for ...