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?
mix seems good here…
nice tight loaf…
still not holding!
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.