topic Re: Meatloaf in Recipes

Meatloaf

QVCkitty1 — Tue, 04 May 2021 23:35:39 GMT

This will seem pretty basic, but try as I might my meatloaf turns out a bit crumbly. How do you all get those nice firm slices ? My meatloaf tastes good, but it could look better. I use 1 1/2 lb. of meat and usually bread crumbs and an egg for binder. I know one of you great cooks can help me. TIA

Re: Meatloaf

JeanLouiseFinch — Tue, 04 May 2021 23:52:13 GMT

You may need less bread crumbs or a second egg. You might try adding a splash of milk or a little tomato sauce to your raw meat mixture.

Re: Meatloaf

fthunt — Wed, 05 May 2021 00:08:17 GMT

I also used to make a good one consistently - but the meatloaf spirit somehow left me.

I bookmarked a posting on here from

Chi-Town poster (she seems to know foods) and

her post was from

QVC Tina Verrelli's cookbook.....one egg is part of it..

See if you can find Tina's recipe online - I could re-type it but lettering is very small

I haven't made it yet...............but will when I have fresh hamburg (not thawed)

Re: Meatloaf

Love my grandkids — Wed, 05 May 2021 00:08:28 GMT

@QVCkitty1 I always used 2 eggs. The amount of bread crumbs depended on the size of the meat load. Mine were always 3/4 ground meat and 1/4 ground sausage. Sounds like too many bread crumbs and need another egg or a splash of milk, as someone else said.

Some years ago I started adding an envelope of taco seasoning and my late DH loved it as did my son.

Re: Meatloaf

Annabellethecat66 — Wed, 05 May 2021 00:17:57 GMT

I put onions and green peppers in mine too.

I also sprinkle Spatini in it for flavor. I like tomato sauce instead of brown gravy.

In fact, it's very much like the meatloaf at Cracker Barrel.

Re: Meatloaf

Annabellethecat66 — Wed, 05 May 2021 00:19:14 GMT

I also put at least 2 eggs in it.

Re: Meatloaf

ECBG — Wed, 05 May 2021 00:53:51 GMT

This recipe is on it's fourth generation and still a favorite!!!

Mushroom Meatloaf or Burger Bundles

350 degrees

2 lbs ground round (or I lb ground round and one lb ground pork, not sausage, ground.).

2 pieces of well toasted bread, crumbled

2 stalks celery, chopped

1 med onion, chopped

1 egg

Milk to moisten

2 cans Campbell’s mushroom soup with 1 ½ can water, mixed

Mix all EXCEPT SOUP AND WATER.

Form into a loaf in a 9 x 13 casserole.

Bake for 45 min to 1 hr, and spoon off all fat.

Add mushroom soup and water.

Bake for an additional 1 –1 ½ hr, basting frequently until gravy thickens.

For Bundles, Patty out the size of hamburgers.

Lightly brown in frying pan, spoon off grease.

Add soup and water.

Lightly simmer and baste until gravy thickens.

Re: Meatloaf

Hoovermom — Wed, 05 May 2021 01:05:21 GMT

@Annabellethecat66 wrote:
I put onions and green peppers in mine too.

I also sprinkle Spatini in it for flavor. I like tomato sauce instead of brown gravy.

In fact, it's very much like the meatloaf at Cracker Barrel.

@Annabellethecat66 : I just ordered Spatini from Amazon....hope I like it. Thanks for the suggestion.

Re: Meatloaf

Coquille — Wed, 05 May 2021 01:28:10 GMT

@QVCkitty1 I sometimes used bread soaked in milk instead of bread crumbs and put the mixture in with everything else. It doesn't come out crumbly at all. I haven't made a meatloaf for many years but sounds good. I'll make one this or next week. Thanks for the reminder.

Re: Meatloaf

Elbelle — Wed, 05 May 2021 02:10:52 GMT

See if you can find Martha Stewart's mother's meatloaf recipe on the internet. We loved it!

Re: Meatloaf

godi — Wed, 05 May 2021 11:11:34 GMT

Yesterday Meredith Lawrence The Blue Jean Chef posted this on Instagram.

Re: Meatloaf

Harpa — Wed, 05 May 2021 12:11:11 GMT

No need for a 2nd egg! (Did that once, and ew!) Especially for a 1 and a half pound of meat!

Just make sure you let the meatloaf rest after you take it out of the oven. I don't even form the loaf very tightly, just put it together with utensils. Also, I don't use a lot of breadcrumbs.

I think, though, my meatloaf gets other moist ingredients, which also holds it together. Sauted onion & celery in butter & EVOO, Worchestershire sauce & yellow mustard.

Re: Meatloaf

MorningLover — Wed, 05 May 2021 12:34:56 GMT

Here's the recipe that @Elbelle mentioned.

Meatloaf 101 with Mrs. Kostyra, Martha Stewart's Mother

4 slices white bread, torn into pieces

2 1/2 pounds ground beef
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup flat-leaf parsley leaves
1 large egg
1 cup ketchup
3 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar

Directions

Step 1

Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.

Step 2

Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.

Step 3

Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.

Step 4

Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

Re: Meatloaf

Luvsmyfam — Wed, 05 May 2021 12:41:02 GMT

what is spatini annebellethecat?.meatloaf is one of my fav foods,but I always have the same problem as well

Re: Meatloaf

tampalady — Wed, 05 May 2021 12:45:50 GMT

I use the recipe on the packaging for Onion soup. I always put in the dry onion soup in my mixture. It never fails me and everyone loves it. Very easy to make, I do not like anything with a lot of ingredients.

Re: Meatloaf

Sweetbay magnolia — Wed, 05 May 2021 13:00:55 GMT

Last time I made mine I added toasted wheat germ and I thought the consistency was pretty good. I know what you mean - too crumbly and you can't get a good slice on the plate or a sandwich.

I find I do better in small batches - I used to buy the family pack ground beef and make a bunch at one time but I couldn't get the seasoning right, nor the texture. I do generally add moistened bread, and/or bread crumbs and if it feels like they are soaking up some of the other moist ingredients (less gooey) I can tell when I'm mixing and it's pretty good.

I just use what I have on hand for binder. Same with flavorings. I like to play with it.

Re: Meatloaf

ProudMa — Wed, 05 May 2021 13:39:32 GMT

Ina Gartens recipe is the BEST!

Personally I dont like firm slices...too dry...

Re: Meatloaf

MorningLover — Wed, 05 May 2021 13:55:19 GMT

@ProudMa Is this it ?

RECIPE COURTESY OF Ina Garten

Meat Loaf

1 tablespoon good olive oil

3 cups chopped yellow onions (3 onions)

1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons Worcestershire sauce

1/3 cup canned chicken stock or broth

1 tablespoon tomato paste

2 1/2 pounds ground chuck (81 percent lean)

1/2 cup plain dry bread crumbs (recommended: Progresso)

2 extra-large eggs, beaten

1/2 cup ketchup (recommended: Heinz)

*** Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top.

Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Re: Meatloaf

ScrapHappy — Wed, 05 May 2021 13:58:23 GMT

I've been using the Lipton Onion Recipe Secrets recipe for years. Perfect every time.

Re: Meatloaf

wagirl — Wed, 05 May 2021 14:44:20 GMT

If you cut into it immediatley after you take it out of the oven, that will make it crumble--let it sit for 15 minutes before cutting. I only use one egg in mine, bread crumbs or raw oatmeal or cooked rice --which ever I have at the time. I use splash of milk too. and I use 2 kinds of ground meats--pork or veal is yummy with the ground beef. Mix just until blended and don't packed it in the pan---