What is the key to a juicy, flavorful meatloaf that doesn't fall apart or become dry?

Question

What is the key to a juicy, flavorful meatloaf? Learn how to make one that doesn't fall apart or become dry and dense.

Answer 1

The key to a juicy, flavorful meatloaf is using a combination of ground meats, adding moisture-rich ingredients like bread soaked in milk, and avoiding overbaking. Binding agents like eggs also help maintain its structure.

Detailed Explanation:

Achieving the perfect meatloaf involves several crucial steps:

1. Meat Mixture: Use a blend of ground beef, pork, and veal (or ground turkey/chicken as alternatives). The different fat contents contribute to both flavor and moisture. A ratio of 50% lean to 50% fat is ideal.
2. Moisture: Soak breadcrumbs (or stale bread) in milk or broth. This creates a panade, which adds moisture and prevents the meatloaf from becoming dry. About 1 cup of liquid per pound of meat is a good starting point. You can also add grated zucchini or carrots for extra moisture and nutrients.
3. Binding Agents: Eggs are essential for binding the ingredients together. Use 1-2 eggs per pound of meat.
4. Flavor Enhancers: Don't skimp on the aromatics! Sautéed onions, garlic, and herbs (fresh or dried) add depth of flavor. Worcestershire sauce, ketchup, or tomato paste also contribute to a richer taste.
5. Mixing: Gently mix all the ingredients together until just combined. Overmixing can result in a tough meatloaf. Use your hands for the best results, but be careful not to compact the mixture.
6. Baking: Bake at a moderate temperature (350°F or 175°C) for about an hour, or until the internal temperature reaches 155-160°F (68-71°C). Use a meat thermometer to ensure accuracy. Let the meatloaf rest for 10-15 minutes before slicing to allow the juices to redistribute.

Pro Tip:

To prevent the meatloaf from sticking to the pan and to allow excess fat to drain away, bake it on a wire rack set inside a baking sheet. This also helps the meatloaf cook more evenly.