topic Re: Meatloaf in Recipes

Meatloaf

shiningstar — Wed, 08 Feb 2017 22:58:54 GMT

I made a meatloaf and it tasted great except it was to dry. I used 93/7% fat ground beef. I think that is why it was dry. What do you use? Instead of bread I used Quaker Oats. Don't know if that added to the dryness.

Re: Meatloaf

m0rgan — Wed, 08 Feb 2017 23:04:33 GMT

I use the same beef you use but I add an 8 oz. can of tomato sauce with crumbled saltine crackers which add moisture and also an egg.

Re: Meatloaf

Sassy7356 — Wed, 08 Feb 2017 23:18:29 GMT

@shiningstar

I always make Trisha Yearwood's meatloaf recipe and use the lean ground beef like you.

2 pounds lean ground beef

20 saltine crackers, crumbled

1 large egg, lightly beaten

1/2 cup ketchup

1 tablespoon yellow mustard

1 teaspoon salt

1/2 teaspoon pepper

1/2 yellow onion, finely chopped

Preheat the oven to 350 degrees F.

In a stand mixer, mix the beef, cracker crumbs, egg, ketchup, mustard, salt, pepper, and onion until just blended. Shape the mixture into two loaves and place side by side crosswise in a 9-by-13-by-2-inch pan. Bake the loaves for 1 hour, or until they are browned. Transfer to a platter immediately and allow the loaves to cool slightly and firm up before slicing.

Re: Meatloaf

eddyandme — Wed, 08 Feb 2017 23:33:06 GMT

Try putting 1/2c Philly cream cheese or sour cream.

Re: Meatloaf

fthunt — Thu, 09 Feb 2017 00:14:52 GMT

Eggs and milk - Eggs and milk - Eggs and milk - - perhaps 2 eggs for 2 lbs of meat. Never heard of Oats before - bread crumbs - cracker crumbs or slice of bread broken up and then soaked in the eggs and milk mixture before adding to the meat. ( but to each his own)

Re: Meatloaf

RedTop — Thu, 09 Feb 2017 00:23:45 GMT

I like a basic meatloaf made with ground beef, onions, oats, salt, pepper, green pepper, egg, and enough tomato sauce to hold it together well. The rest of the tomato sauce is mixed with some brown sugar and a splash of vinegar, and spread on top of the meatloaf before it goes in the oven. I bake on a rack so that the fat drips away; 375 degrees for 45-60 minutes, depending on thickness.

Re: Meatloaf

Toppers3 — Thu, 09 Feb 2017 00:52:24 GMT

@fthunt wrote:
Eggs and milk - Eggs and milk - Eggs and milk - - perhaps 2 eggs for 2 lbs of meat. Never heard of Oats before - bread crumbs - cracker crumbs or slice of bread broken up and then soaked in the eggs and milk mixture before adding to the meat. ( but to each his own)

I add some milk and some egg to my mixture too, and some kind of bread or bread crumb or cracker crumbs or other kind of binder like oats, too.

I personally think that a meatloaf needs a little bit of liquid in it for moisture, and to help hold the binder in it together, too.

I also think that it can take a bit of trial and error with it and with finding what works for you regarding mixtures and recipes.

I don't think mine ever turn out the same way when I make them because I am always trying different ways to make them regarding binders and veggies to put in there, too, and also what kind of meat mixture blend.

I like to experiment when it comes to meatloaf, so I don't always know how it will turn out when I try a different way of making it.

Re: Meatloaf

VaBelle35 — Thu, 09 Feb 2017 00:55:15 GMT

I make this one from Cooking Light with very lean grassfed ground beef:

Herbed Meat Loaf with Sundried Tomato Gravy

http://www.myrecipes.com/recipe/herbed-meat-loaf-with-sun-dried-tomato-gravy

Gravy Recipe:

http://www.myrecipes.com/recipe/sun-dried-tomato-gravy

My personal favorite meat loaf recipe is from Ina:

1770 House Meat Loaf

https://barefootcontessa.com/recipes/1770-house-meatloaf

Re: Meatloaf

nana59 — Thu, 09 Feb 2017 00:57:21 GMT

I have always used meatloaf mix.....beef, pork and veal....

Re: Meatloaf

123SuzyQ123 — Thu, 09 Feb 2017 01:13:50 GMT

I have been teased about my famous meatloaf being my "claim to fame" for years!! I've probably made meatloaf at least once a week for 55 years! I was tossed into the kitchen to cook at an early age and had to cook for the 8 members of my immediate family for years before I got married and moved away from that madhouse! LOL.

I continued making meatloaf over the next years for hubs, kids, grandkids!

I've never put oats in mine, just an egg, and ketchup for the moisture. I've put bread crumbs and/or crackers, along with the onions, olives, green bell pepper, etc.

Quick and easy!!

Re: Meatloaf

lOVETOSHOP — Thu, 09 Feb 2017 02:13:34 GMT

I always use a pound of meatloaf mix (ground beef, pork and veal) instead of just ground beef and then add about a cup of fresh bread crumbs that are soaked in one beaten egg to the meat. Also add 2 TBSP. of ketchup, an envelope of Lipton onion soup mix, pepper and a tsp. of garlic powder...no salt, as the soup mix already has salt in it. Bake it at 375 degrees for 15 mins. to get crusty on top, then lower temp to 350 degrees for about 45 minutes. When I take it out of the oven, I always tent with foil and let it sit about 10 to 15 minutes before slicing, the juices redistribute during that time.

Re: Meatloaf

Mistreatedbycs — Thu, 09 Feb 2017 02:33:16 GMT

My mom made it with oatmeal and it was always delicious.

She always used 90/10 but your 93/7 is pretty close.

Always an egg, oatmeal, ketchup/tomato paste. seasoning and that was it...maybe you baked it too long??

Re: Meatloaf

RealtyGal2 — Thu, 09 Feb 2017 05:51:26 GMT

My recipe is similiar to yours except I use 1 lb of lean ground beef, no mustard, 10 Ritz crackers instead of saltines, and chili sauce instead of ketchup. I also crumble 3 additional crackers on top of the loaf and cut two strips of bacon in half and lay them side by side across the top of the loaf. When it is cooked and you slice the loaf: every slice has part of a piece of bacon wrapped around the edge.

Admittedly, this is not a low fat, low cholesterol version, but it is my grandmother's recipe and it is juicy and flavorful!

Re: Meatloaf

Tinkrbl44 — Thu, 09 Feb 2017 18:27:37 GMT

@shiningstar wrote:
I made a meatloaf and it tasted great except it was to dry. I used 93/7% fat ground beef. I think that is why it was dry. What do you use? Instead of bread I used Quaker Oats. Don't know if that added to the dryness.

@shiningstar

You didn't add anything to make the meat moist as it cooks. When you use a lower fat content beef, you need to add something ... just dry breadcrumbs or oats certainly won't do the trick.

Re: Meatloaf

depglass — Thu, 09 Feb 2017 18:49:08 GMT

Mine is taken from an old Ann Landers recipe, anyone remember her? It has 2 lbs of meat, two eggs, milk, and one envelope of Lipton onion soup mix. I use ground round, Panko bread crumbs, milk, onion and green pepper.

Re: Meatloaf

DiAnne — Thu, 09 Feb 2017 19:51:19 GMT

I use the beef/pork/veal mix if I can find it. I also use a half and half beef and lamb mixture. I always soak bread in egg and milk and mix it in. I also like to add A1 steak sauce because it adds a zing for those meatloaf sandwiches. I am trying a new meatloaf recipe next week with a combination of ground chicken and pork. If it is any good I will post it.

Re: Meatloaf

dex — Fri, 10 Feb 2017 18:12:42 GMT

I always use oatmeal in my meatloaf but I add egg,Greek yoghurt,onion and sometimes shredded zucchini.My meatloaf isn't dry but maybe you used a little too much oats.

Re: Meatloaf

RedTop — Fri, 10 Feb 2017 21:24:05 GMT

I never use more than 1/2 cup of oats for nearly 3 lbs of meat. There has to be some type of liquid (ketchup, tomato sauce or paste, or milk) for the oats to soak up and plump to be the filler they are intended to be, otherwise they pull moisture out of the meat and make the meatloaf dry. Oats work great, but the amount, as well as the added liquid in the meatloaf are the key for success.

Re: Meatloaf

chickenbutt — Fri, 10 Feb 2017 21:27:34 GMT

I agree with others that a higher fat beef would be better.

I also use oats and that won't cause dryness. Wet bread always grossed me out. When I was young a lot of people used that and I just couldn't.

I haven't made it for a number of years, but I remember that I also put some cubed sharp cheddar in mine and some fresh, thick-sliced mushrooms. Along with the tomato sauce I also added a bit of ketchup to amp up the flavor. I can't remember the rest but I think I have my recipe written down.

Re: Meatloaf

Harpa — Fri, 10 Feb 2017 22:48:10 GMT

Dry meatloaf...? Are you sure you are not over-baking? Are you covering the roaster?

But I actually like using 85%. The farmers market where I get my meat looks & cooks just like their 95%.

In any event, I heat the roaster first, drizzle in a bit of EVOO & butter, and also add about 3/4 cup of dry sherry. Then form the loaf in the pan - made w/ the usual 1 egg & dried bread crumbs, etc., (sauteed separately onions & celery & seasonings) -- maybe a splash of Worschestershire, but no other liquids -- topped w/ catsup, brown sugar & Worschestershire. Cover the roaster.

Don't overbake. Usually for a large meatloaf, I will bake @ 400 for about an hour & a half. Always juicy & tender!

For meatballs for Sunday sauce, I always make with 1 egg and the bread crumbs, different seasonings, but also throw in heavy cream. We never brown the meatballs first. This way they are always very tender.