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Esteemed Contributor
Posts: 6,050
Registered: ‎03-09-2010

Yesterday Meredith Lawrence The Blue632F63EE-46B9-4479-93F8-B62CBD7F1B02.jpeg7F15FA90-6897-44B3-8A8E-24C92836E74A.jpeg Jean Chef posted this on Instagram. 

 

Esteemed Contributor
Posts: 5,014
Registered: ‎03-10-2010

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.

Respected Contributor
Posts: 3,727
Registered: ‎10-04-2015

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.

 
Trusted Contributor
Posts: 1,661
Registered: ‎11-26-2019

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

Super Contributor
Posts: 387
Registered: ‎04-22-2010

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.  

Esteemed Contributor
Posts: 5,793
Registered: ‎04-14-2013

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.

Cogito ergo sum
Super Contributor
Posts: 328
Registered: ‎03-11-2010

Ina Gartens recipe is the BEST!

 

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

Respected Contributor
Posts: 3,727
Registered: ‎10-04-2015
@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)

Respected Contributor
Posts: 2,849
Registered: ‎03-28-2010

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

Honored Contributor
Posts: 10,382
Registered: ‎03-09-2010

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---