Best Traditional Meatloaf Recipe (2024)

FAQs

What is the secret to keeping meatloaf moist? ›

By adding finely diced or pureed aromatic vegetables to your mixture, you are adding additional moisture into the meatloaf. Not only does this make your final product juicier, but it also adds lots of extra flavor.

Eggs Add Structure

Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.

As a rule of thumb, set your oven to 350°F when cooking meatloaf, regardless of the ground meat used in the recipe. At this temperature, a meatloaf prepared with two pounds of ground meat (the amount called for in most recipes) takes about one hour to cook.

Eggs: Like the breadcrumbs and milk, eggs act as a binding agent to hold the meatloaf together.

The wet ingredients you add to meatloaf make it juicy. Using whole milk will add more richness and fat that keeps it from going dry. Along with ketchup and Worcestershire sauce, it gives meatloaf a marvelous texture.

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

Press mixture into a loaf and put in baking dish. In a small bowl, stir together 1 tbsp mustard, 1/4 cup ketchup and 2 tbsp brown sugar. Pour on top of the meat loaf within the last 20-30 minutes of cooking.

I later learned how I could avoid this problem and make a fully smooth meatloaf by pre-cooking any vegetables, especially the onion, before adding them to the ground meat. This way the meatloaf gets the flavor without the rawness -- a method from the smart people at Cook's Illustrated.

Another common reason meatloaf is mushy is too much filler, like breadcrumbs, bread, and oatmeal. Too much filler will stop it from baking correctly and becoming a fully formed meatloaf. So, just as you would reduce the amount of liquid you use, reduce the amount of filler you use.

Toward the end of the cooking time (our standard two-pound meatloaf takes about one hour), follow this simple method to know when it's done. Use an instant-read thermometer ($18, Walmart). The meat loaf's internal temperature should register 160°F when the thermometer is inserted into the center.

How long to let meatloaf rest? ›

For the best results, pull your meatloaf from the oven about 10°F lower than the target temperature and let it rest while loosely covered in foil for 10 to 15 minutes before serving. Letting it rest allows the temperature to stabilize and the juices to redistribute evenly.

The reason your meatloaf may still be pink in the middle when fully cooked is nitrates. Nitrates are natural chemicals that bind proteins in the meat to prevent them from releasing oxygen molecules during cooking.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar, the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper.

Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth. Overall, the number of eggs in meatloaf for two pounds of meat should be about two eggs.

You're Not Sufficiently Seasoning the Meat

This is crucial. Unseasoned meat, as you can probably guess, doesn't taste like a whole lot once baked into a loaf, so it's important to add ample salt in order to bring out the inherent savory flavors of the ground meat.

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.

Meatloaf that isn't soggy

Shape it into a long mound on a sheet tray lined with parchment or foil, and the excess fat will drain away from the loaf during cooking. If you've properly bound and shaped your meatloaf and haven't overcooked it, it will have the perfect texture without being soggy or dry.

A: You have a meatloaf pan. Place the pan with holes inside the the one without holes; the grease from the meat drips out the holes and into the bottom pan. You don't need to put water in the bottom pan.

Too Much Liquid

One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.