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05-05-2021 07:11 AM
Yesterday Meredith Lawrence The Blue Jean Chef posted this on Instagram.
05-05-2021 08:11 AM
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.
05-05-2021 08:34 AM
Here's the recipe that @Elbelle mentioned.
Meatloaf 101 with Mrs. Kostyra, Martha Stewart's Mother
4 slices white bread, torn into pieces
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.
05-05-2021 08:41 AM
what is spatini annebellethecat?.meatloaf is one of my fav foods,but I always have the same problem as well
05-05-2021 08:45 AM
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.
05-05-2021 09:00 AM
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.
05-05-2021 09:39 AM
Ina Gartens recipe is the BEST!
Personally I dont like firm slices...too dry...
05-05-2021 09:55 AM
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)
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.
05-05-2021 09:58 AM
I've been using the Lipton Onion Recipe Secrets recipe for years. Perfect every time.
05-05-2021 10:44 AM
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---
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