Mozzarella Stuffed Bacon Wrapped Meatloaf Recipe - Savory Nothings (2024)

FAQs

What ingredient keeps meatloaf from falling apart? ›

When this happens, it's because you didn't use enough. 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.

Use high-fat meat.

For a meatloaf made with a leaner beef or turkey, consider mixing in some ground pork and/or veal in order to achieve a moist, tender meatloaf. Chopping up bacon and adding it to the mix is always a great way to add fat. Oh, and covering it in bacon never hurts, either.

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.

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.

Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth.

A higher temp will overcook and possibly burn the outer layer before the inside is cooked, whereas a lower temp won't result in a well-baked crust for your meatloaf. To avoid dropping your oven below 375°F when you open the door to place the meatloaf in, try preheating the oven to 425°F.

The wet ingredients you add to meatloaf make it juicy. Using whole milk will add more richness and fat that keeps it from going dry. Along with ketchup and Worcestershire sauce, it gives meatloaf a marvelous texture.

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.

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.

Whether you slather a thick layer of ketchup on top of the meatloaf before it goes into the oven, add a few tablespoons to the ground meat mixture, or serve extra ketchup on the side, this tangy-sweet, umami-rich condiment balances out the richness of the beef, making it an essential part of the dish.

Should you saute onions before adding to meatloaf? ›

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.

Milk and eggs: The combination of milk and eggs work together as binding ingredients to hold things together in the loaf. This is vital to creating a meat loaf that won't fall apart as you slice it. If you don't have milk on hand, try substituting chicken, beef or vegetable broth.

Cool before slicing: Let the loaf cool for at least 10 minutes before serving. If you baked your meatloaf in a loaf pan, carefully drain off the liquid fat before transferring the meatloaf to a cutting board. Cut into thick slices and serve.

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.

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.

Lightly grease a standard size loaf pan with cooking spray. Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat). Add the meat mixture to a loaf pan and gently pat into an even layer. Bake for about 30 minutes.

Adding baking soda to the beef keeps it moist by stopping the proteins from binding too quickly (which dries out the meat). Using sauteed onions instead of raw ensures the onions don't turn out crunchy and adds extra moisture to the meatloaf.