SO GOOD! Before I found this recipe, I hadn't had meatloaf since I was forced to eat it as child. Now, I've made it twice in the past 3 weeks! <br/>The first time I made it, I used whatever vegetables I had on hand--mostly carrots and onions. The second time, I used everything specified in the recipe. I roasted them all in the oven, including two heads of garlic, and then pretty much pureed them in the food processor. <br/>For the meat, I used 1.25 lbs of "meatloaf mixture" (beef, pork, veal) and 1 lb plain ground beef, so I had a little extra meat. I made extra glaze because of this, and because I formed the mixture into two loaves (extra surface area), but I definitely didn't need to. I applied the glaze liberally 5 times--once before putting it in the oven, then every 15 minutes while baking, and I still had glaze left over. I baked them for the full 1 hour 15 minutes. My husband and I loved it the first time I made it, but we agree that it was much better the second time!
FAQs
How to make a Bobby Flay meatloaf? ›
- Preheat oven to 425°F.
- Heat the oil in a large sauté pan over high heat. ...
- Whisk together the eggs and herbs in a large bowl. ...
- Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf.
- Bake the meatloaf for approximately 1 to 1 1/4 hours.
Vegetables are a wonderful addition to meatloaf — they add both flavor and texture — but it's best to use cooked vegetables instead of crunchy raw veggies.
What does Ina Garten serve with meatloaf? ›Ina says her meatloaf serves 6 people, but I think it can easily serve up to 8 if you're enjoying it with a couple of sides like mashed potatoes and green beans.
What is the basic meatloaf formula? ›The Basic Meatloaf Formula
All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.
- Not using the correct blend of meats. ...
- Using breadcrumbs instead of oatmeal. ...
- Forgetting to soak your bread. ...
- Omitting vegetables from the mix. ...
- Adding raw vegetables to your meatloaf. ...
- Under-seasoning the meatloaf. ...
- Forgetting to add moisturizing ingredients.
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.
What does adding milk to meatloaf do? ›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 keeps meatloaf from falling apart? ›In meatloaf, this is most commonly the eggs and breadcrumbs. Your binding ingredient is only second to the meat itself in your recipe and the reason why meatloaf crumbles. When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.
What kind of vegetables go with meatloaf? ›Roasted vegetables, such as carrots, green beans, and bell peppers, can add a burst of color to your plate. Flavor-wise, the caramelized edges of the roasted veggies bring out their natural sweetness, which pairs nicely with the savory notes of the meatloaf.
What makes meatloaf too moist? ›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.
What is the binder in meatloaf? ›
Every meatloaf recipe requires a binder, otherwise, you don't get the same moisture retention and tenderness when you cook it. Most recipes require bread crumbs soaked in moisture as the binder to improve the quality of your meatloaf, but there are plenty of other options.
Should you cover meatloaf when baking? ›Should I cook my 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 makes meatloaf not fall apart? ›The answer lies in the binding ingredient. Binding ingredients are the items that, quite literally, pull your dish together. In meatloaf, this is most commonly the eggs and breadcrumbs.
Do you cook meatloaf covered or not covered? ›Should I cook my 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.
Why do you put bread slices at the bottom of a meatloaf pan? ›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. The bread will absorb most of the fat from the meat as it cooks.
Why put eggs in meatloaf? ›Eggs are an ingredient in nearly every meatloaf, and they have two distinct roles. Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.