01 of 07
Fat Is Your Friend
No matter which meats you decide to use, the right ratio of lean meat to fat is a critical factor in determining the texture and moisture of your meatloaf. A ratio of 80 percent meat to 20 percent fat is the generally accepted formula. Some cooks use 30 percent fat, but there is a fine line between juicy and greasy. This is the reason most cooks choose ground chucksince it has this ideal proportion of fat to meat.
During cooking, the fat will liquefy, making the meatloaf moist. If you are making a meatloaf with a leaner protein such as chicken or turkey, you will need to add more liquid to the meatloaf to replace the juices that would be produced by the fat.
02 of 07
Vegetables Are Your Other Friends
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.
A wide array of vegetables can be used, including onions, carrots, celery, green peppers, red peppers, and summer squash. One tip is to sauté them in butter or olive oil before adding them to the meatloaf. This will ensure they release more of their moisture into the meatloaf.
03 of 07
Use Enough Filler
The function of breadcrumbs in meatloaf is to absorb and retain the juices so you have a moister loaf. Meat by itself will simply drain away the juices and end up dry. A percentage of 15 to 25 percent breadcrumbs in relation to the meat is common in most of today's recipes. Especially if you are using leaner meat, you may want to soak your breadcrumbs in a little milk or stock before adding them to the meatloaf.
Breadcrumbs were originally added to the meat to stretch it so a pound of meat made a loaf big enough to feed a large family. Some recipes from the 1930s actually called for a 50 percent ratio of breadcrumbs. That's definitely putting the loaf in the meatloaf.
04 of 07
Do Not Over Mix or Compress the Meat
Mixing your ingredients too much is a very common mistake that can really make for meatloaf with a tough, dry texture. Self-control is the key; once the ingredients are mixed in, stop. Remember, the meatloaf is going to be mixed more as it's shaped before baking. When shaping your loaf, looser is better. Don't compress the meat too much or it will need to cook longer. This can lead to a drier loaf.
Continue to 5 of 7 below
05 of 07
Slow and Low Is the Way to Go
Some recipes have you cookyour meatloaf at temperatures as high as 425 F. Noted food authority Alton Brownsays that the ideal oven temperature for a moist meatloaf is 325 F. If the oven is too hot it will reduce the cooking time, but it tends to dry out the meat.
06 of 07
Use a Digital Thermometer to Determine Doneness
If you cook your meatloaf too long, it will become dry. But it needs to reach a safe temperature for food safety, so you don't want "rare" meatloaf.
Detecting whether the meatloaf is done based on cooking time just doesn't work. There are many variables your recipe can't account for, including how thick you shaped your loaf and whether your oven's temperature is properly calibrated.
A thermometer takes away all those variables. Cook your meatloaf to an internal temperature of 155 to 160 F. The temperature inside the meatloaf will rise after you take it out of the oven. You will be rewarded with a moist loaf every time.
07 of 07
Let Your Meatloaf Rest
You may be used to letting steaks and roasts rest for 10 minutes before slicing or serving. Resting is also beneficial for meatloaf. It allows the temperature and juices to even out throughout the loaf. If you simply began slicing the meatloaf, you would see more juices lost on the cutting board.
FAQs
What is the secret to a great meat loaf? ›
- Use high-fat meat. The leaner the meat, the dryer and grainier the meatloaf. ...
- Add moisture at every step. ...
- Use soaked crustless bread. ...
- Sauteed vegetables are key. ...
- Don't play patty cake with the meat. ...
- Taste-test the meat mixture. ...
- Give the meatloaf space in the pan. ...
- Glaze it up.
Fat Is Your Friend
Some cooks use 30 percent fat, but there is a fine line between juicy and greasy. This is the reason most cooks choose ground chuck since it has this ideal proportion of fat to meat. During cooking, the fat will liquefy, making the meatloaf moist.
Salt and pepper reigns, but it's easy to add complexity and character by going deeper into the spice rack. Try adding minced garlic, parsley, and thyme for a deeply savory taste. For mouthwateringly bold meatloaf, add Worcestershire sauce, Dijon mustard, and ketchup to the pre-baked mixture.
What can I add to meatloaf so it's not dry? ›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. Slather on Sauce: Add a layer of ketchup, barbecue sauce, or a mixture of both on top of your meatloaf before baking.
Do you cook 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.
What ingredient keeps meatloaf from falling apart? ›Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well.
Why milk instead of water in meatloaf? ›Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.
What happens if you put too many eggs in meatloaf? ›For an average meat loaf, use 1/2 to 3/4 cup fresh, soft bread crumbs to every pound of meat. When using fine, dry crumbs, use half as much. Other Ingredients: Eggs bind the mixture, add flavor and increase browning, but too much egg will make a meat loaf tough and rubbery.
How do you make a loaf more moist? ›- Do Not Over-Knead Your Dough. ...
- Ensure Dough is Well Hydrated. ...
- Lubricate With Oil. ...
- Add Sugar. ...
- Add Eggs. ...
- Reduce Baking Time. ...
- Create Steam in Oven. ...
- Add Milk.
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.
How to make a Bobby Flay meatloaf? ›
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.
How do you make meatloaf not soggy? ›Cook it in a little oil until it starts to brown and most of the water has boiled off. It will make the meatloaf taste better and not be soggy. If you are using ground meat that is less than 80% lean and cooking in a loaf pan that can also cause it to be boiled in grease if 25–30% of your meat is fat.
How to make meatloaf not so dense? ›Italian restaurant Rao's, however, has the perfect solution: Extra water. According to Food52, the restaurant uses a ratio of two pounds of meat to two pounds of water. As simple as it sounds, this will make your meatloaf lighter and more moist without reducing the texture to crumbles.
What does milk do to meat loaf? ›Ingredient | Effect |
---|---|
Milk (or other liquid dairy) | Adds moisture and tenderizes |
Gelatin | Increases the capacity to retain moisture as meatloaf cooks. |
Mushrooms (chopped) | Physically impedes meat proteins from cross-linking, increasing tenderness while simultaneously adding flavor. |