The beef that has the most flavor and is also the least expensive is ground chuck. Higher grades of ground meat produce meatloaves with less fat and are therefore healthier, but they also frequently result in meatloaves with less flavor, more shrinkage, and a drier final product.
Use the Right Meat
Bacon or salt pork on top of the loaf gives it more moisture, taste, and tenderness. Use turkey bacon or other low-fat substitutes if you're managing your fat intake.
Use the Right Meat
Per pound of meat, the basic rule is to use around half a cup of filler. Ingredients such as breadcrumbs, mashed bread, oat bran, shredded potatoes, grated carrots, and mashed potatoes are examples of "filler."
Add-ins and How to Add Them
Compared to dry breadcrumbs, soft breadcrumbs produce a more tender, juicier loaf. Before adding, dry crumbs can be quickly soaked in milk.
Add-ins and How to Add Them
If adding cheese, combine one cup of shredded cheese into the meatloaf mixture before baking, and sprinkle another half cup of cheese on top of the loaf during the final 15 minutes of baking.
Add-ins and How to Add Them
One-third of a cup of beer, wine, beef broth, vegetable juice, or any delicious liquid should be added to the mixture. The beef mixture can also be flavor- and moisture-enhanced with tomato sauce.
Add-ins and How to Add Them
The meatloaf's internal temperature should be 170 F for beef or 185 F for pork. A regular 4x4x8-inch loaf pan should be used to bake the meatloaf for 1 to 1 1/2 hours at 350 degrees.
Cook Time and Temperature
Before baking, smooth the loaf's top with a little cold water to reduce cracking. Put the meat mixture in buttered muffin cups in a mound for quick-baking individual servings, and bake for 20 to 30 minutes.
Cook Time and Temperature
Let the meatloaf cool for about 20 minutes after removing it from the oven before serving. The meatloaf will finish cooking internally and solidify up during this time, making it simpler to slice and serve.
Cook Time and Temperature
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