Julia Child's Meatloaf Recipe | CDKitchen.com (2024)

FAQs

What ingredient 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.

Is it better to add milk or water in meatloaf? Without question, it is better to use milk in meatloaf. The added fat adds richness and moist texture to the meatloaf, and the added milk proteins encourage additional browning reactions (which means more flavor).

In essence, it boils down to a few simple steps: Combine ground meat, eggs, breadcrumbs, and other flavorful ingredients of your choice. Put this mixture in a lightly greased loaf pan and bake it until it's cooked through.

Ina Garten makes sure her meatloaf remains the star of the meal, but she typically serves meatloaf with creamy mashed potatoes and sautéed green beans.

For an average meat loaf, use 1/2 to 3/4 cup fresh, soft bread crumbs to every pound of meat. When using fine, dry crumbs, use half as much. Other Ingredients: Eggs bind the mixture, add flavor and increase browning, but too much egg will make a meat loaf tough and rubbery.

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.

When the meatloaf is done, remove the loaf pan from the oven and let the meatloaf rest for 10-15 minutes. Drain the extra fat and liquid off of the meatloaf and discard. Slice the meatloaf and serve.

The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don't get that delicious crust.

No bells and whistles - just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping. Use a gentle touch with ground beef. Over-mixing will result in burgers, meatballs or meatloaves with a firm texture.

How long to cook meatloaf Paula Deen? ›

This Meat Loaf recipe from Joanna Gaines' Magnolia Table Cookbook Vol. 1 was a complete original for me. And to say that it was a big-time winner just might be an understatement. It will for sure be my new standard go-to recipe that I will use over and over again, the family gobbled it right up!

meatloaf (ground beef, tomato ketchup, [tomato puree, (tomatoes, citric acid), sugar, salt, distilled vinegar, onion powder, garlic powder, ground cloves], breadcrumbs [unbleached wheat flour, sugar, salt, yeast], onions, milk [vitamin d added], liquid eggs [eggs, citric acid], worcestershire sauce [water, distilled ...

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.