Meatloaf recipe (extra delicious!) (2024)

FAQs

Why milk instead of water in meatloaf? ›

Is it better to add milk or water in meatloaf? Without question, it is better to use milk in meatloaf. The added fat adds richness and moist texture to the meatloaf, and the added milk proteins encourage additional browning reactions (which means more flavor).

To help your meatloaf stay together add things such as eggs, bread, crushed croutons, oatmeal, crackers, and breadcrumbs, these are all key ingredients that help meat stick together. I hope that this helps to answer your question. What are the secrets to a firm, sliceable meatloaf that slices and won't fall apart?

The most traditional meatloaf binder is probably torn up bread soaked in milk, but you can also use bread crumbs, Panko, dehydrated potato (instant mashed potatoes), or just about any other grain.

For an average meat loaf, use 1/2 to 3/4 cup fresh, soft bread crumbs to every pound of meat. When using fine, dry crumbs, use half as much. Other Ingredients: Eggs bind the mixture, add flavor and increase browning, but too much egg will make a meat loaf tough and rubbery.

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

When the meatloaf is done, remove the loaf pan from the oven and let the meatloaf rest for 10-15 minutes. Drain the extra fat and liquid off of the meatloaf and discard. Slice the meatloaf and serve.

It will not change the texture nor the end taste of your meatloaf. Just remember to squeeze out excess water. Using milk mixed in bread is an Italian meatloaf/meatball concept.

Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture. Make Use of Milk: Soak breadcrumbs in milk before adding them to your mixture. This will keep your meatloaf moist during baking.

Q: Why does my meatloaf always crack while cooking? A: Meatloaf usually cracks when the outside has cooked much more quickly than the inside. When meat cooks, the proteins contract and bind together; when it doesn't cook evenly, the outer proteins tighten up, leaving cracks in the top of your meatloaf.

Meat to Binder Ratio: The balance between meat and binders like eggs or breadcrumbs is crucial. If you added too many binders or not enough meat, it can result in a mushy texture. Consider adjusting the ratios to ensure a proper balance.

Why does my meatloaf come out dry? ›

If you cook your meatloaf too long, it will become dry. But it needs to reach a safe temperature for food safety, so you don't want "rare" meatloaf. Detecting whether the meatloaf is done based on cooking time just doesn't work.

The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don't get that delicious crust.

Is one better than the other? Both options are great for meatloaf depending on your preference. Panko usually comes from white bread and doesn't include the crust. It tends to be dryer and flakier in consistency than regular bread crumbs, so they absorb less and produce a lighter-tasting meal.

Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture. Make Use of Milk: Soak breadcrumbs in milk before adding them to your mixture. This will keep your meatloaf moist during baking.

Mixing your ingredients too much is a very common mistake that can really make for meatloaf with a tough, dry texture. Self-control is the key; once the ingredients are mixed in, stop. Remember, the meatloaf is going to be mixed more as it's shaped before baking. When shaping your loaf, looser is better.

A neat trick to soak up the grease under your meatloaf is to line the bottom of the pan with bread slices. The bread soaks up the grease as the loaf bakes. When the meatloaf is done, you can either throw out the bread or bake it to make some truly indulgent toast.

Not seasoning the meat enough.

Follow this tip: Before mixing the meat, season it with salt and pepper. Also, consider adding some of your favorite dried herbs or spices.