Meatloaf is a basic that I can not seem to get right!
I either get too exotic with the ingredients and it ends up with a weird flavor profile or more often than not it tastes good but the consistency is too soft.
No matter how many eggs or how gentle I mix it or how much bread crumbs I use, I just can’t get the right blend. I just want a meatloaf that holds together nicely at the dinner table and slices cleanly for sandwiches the next day!
This latest attempt was a “plain Jane” style with nothing exotic except a few shredded carrots! And while it turned out pretty tasty, it was still too soft! Maybe the carrots were too much?
I have tried cooking it in the loaf pan and not in the loaf pan. I have tried it with ground turkey, traditional meatloaf blends and pork/beef blends. I have made with and without the whole “milk-soaked bread” thing. Nothing seems to work. I just want a firm meatloaf – is that asking too much?
In case you want to review my ratios…
1 lb ground beef (80/20 blend)
1/3 cup finely minced sweet onion
1/2 cup finely ground saltines (15 crackers)
1 tbsp Dijon mustard
2 medium eggs, lightly whisked
1/2 cup finely grated carrots
1/4 cup finely minced fresh parsley
2 finely minced large garlic cloves
1/4 cup ketchup
salt and pepper
Mixed, formed and baked 1 hour at 375 degrees. Rested well before slicing.