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.
Is it better to bake meatloaf on a sheet pan or loaf pan? ›Sheet pans have more surface area which exposes more of the dish's surface area to the oven's direct heat to create a crunchier crust that's nicely browned. Loaf pans corral the juices and fat to create a moister, more steamed, texture.
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.
Onions, garlic and celery do pose one problem though: they don't cook down easily. Little bits of crunchy onion or celery or potent, hot garlic will spoil the comforting aspect of eating meatloaf.
Should onions be cooked 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.
Why milk instead of water in meatloaf? ›The only way to guarantee tender meat is not to overcook it. And that's a simple matter of using a thermometer when you bake the meatloaf. Milk does, on the other hand, add moisture and fat and is worth including for that fact alone.
Does Joanna Gaines have a meatloaf recipe? ›Joanna Gaines Meatloaf Recipe from Magnolia Table Cookbook is really the best and the easiest meatloaf recipe ever. This easy meatloaf is made with ground beef, finely chopped onion, tomato sauce, saltines, Cheddar cheese, Worcestershire sauce, salt, and pepper; and glazed with ketchup.
What 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.
What makes meatloaf too moist? ›
The most common reason meatloaf is mushy is too much liquid added to the mixture.
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? ›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.
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.