Classic crown o'gold meat loaf recipe: Meat loaf with mustard meringue (1959) - Click Americana (2024)

FAQs

What ingredient keeps meatloaf from falling apart? ›

Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

Mix together, ground beef,house seasoning,chopped onion and green pepper,1c shredded cheese, worcestershire sauce,sour cream,ritz crackers and black pepper. Place in meatloaf dish and bake 45 minutes. Discard bread pieces after baking. Place meatloaf on a large plate.

Considerations and Risks. Relying only on meatloaf for a balanced diet is not appreciable, as it contains lower levels of minerals and nutrients. Some fine dining establishments add additional salt that increases sodium content, which is harmful to your health.

So, yes, we want our meatloaf moist, but we don't want it grease-laden and soggy. If we take a pile of ground beef and pack it into a loaf pan, the fat that renders out has nowhere to go, and so the loaf swims in its own juices…but not in a good way.

If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes! However, bread is still the best choice of all the potential options.

In the Chicago Tribune, Mark Hussman, an Elvis impersonator says, "Elvis ate a lot of Southern food, he loved steak, and he loved meatloaf.

Presley's fondness for peanut butter and banana sandwiches is well established; however, bacon is not mentioned in all accounts. A book about Presley and his mother, Gladys Presley, though, says he had "sandwich after sandwich of his favorite—peanut butter, sliced bananas, and crisp bacon".

favorite meals?! He reportedly loved the dish so much. he ate it every Sunday for six months straight.

Adding more to your mixture is always easier than taking some out. Another common reason meatloaf is mushy is too much filler, like breadcrumbs, bread, and oatmeal. Too much filler will stop it from baking correctly and becoming a fully formed meatloaf.

During the Great Depression, cooking meatloaf was a way for families to stretch the food budget by using an inexpensive type of meat and left-over ingredients. Along with spices, it was popular to add cereal grains, bread or saltine crackers to the meatloaf to add bulk and stretch the meat.

Why is milk important 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.

Metal pans are great conductors of heat; in other words, they heat up quickly, but in turn, they also cool down more rapidly once removed from the heat source. Additionally, metal pans can withstand higher temperatures than glass.

If you want to make the best meatloaf possible, a sheet pan is a much better medium.

Meatloaf is notorious for being greasy when cooked in a loaf pan; it basically just sits in its own fat and cooks! Here's a simple trick to reduce the grease in your homemade meatloaf. When making meat loaf, line the bottom of your pan with slices of bread. Place the meat mixture in the pan and bake as usual.

One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.

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.

Oats are a great breadcrumb substitute when used as a binder in meatballs or meatloaf. Try them in one of Ree Drummond's favorite recipes: BBQ comfort meatballs. Just keep in mind that they don't add much flavor, so if you're using them in a recipe that calls for breadcrumbs, you may need to add extra seasoning.