How do you get your meatloaf to set. Mine never does. It's edible, but mushy. I've tried everything. Help.

Question

Even when I use a mix my meatloaf never sets.

My oven works fine (I have to reduce the heat as it gets too hot) and I have a thermometer in it as well for reference.

I have tried many suggestions but still end up with mushy but edible meatloaf.

Any suggestions would be truly appreciated.

Answer 1

I always go 50/50 on hot italian sausage, and hamburger, this helps reduce the shrinkage it inevitably suffers from. But mix your meat, onions, one sleeve of crushed saltine crackers, garlic and pepper into a bowl, 2 onions, and just enough milk (about 1/4C) to moisten the crackers, you still want them to be dry, but the meat fat realy takes care of the rest. Mush it up with your hands, it should be like dough, plyable, not crunchy, and soft enough to work with. Press into loaf pan and bake 350* until it is bleeding clear juice and the loaf pulls away from the sides of the pan.

Answer 2

Here is the method I use.

MEATLOAF

1 1/2 lb. ground round hamburger meat
1 egg, slightly beaten
1/2 c. Progresso Italian seasoned bread crumbs
1/2 T dill weed
1 tbsp. A-1 steak sauce
Salt & pepper
2 tsp. sugar
1/4 cup V-8 juice
1/2 c. finely chopped onion (optional)
1/4 c. finely chopped green pepper (optional)

Preheat oven to 350 degrees. Mix with hands until all ingredients are well blended. Shape into 1 large or 2 small loaves and place in an oblong Pyrex dish which has been sprayed with Pam. Bake at 350 degrees for 45 minutes. During last 5 minutes, cover top of meatloaf with a thin layer of ketchup. Let cool for about 15 minutes. Slice and serve. Servings: 6 to 8.
Never falls apart. let cool 10 minutes before cutting.
I often leave out the onion & peppers and add very finely chopped carrot to this recipe.

Answer 3

McDonald's Big Mac

Answer 4

The first meatloaf I made was mushy but edible. I now use the recipe off the Lipton Beefy Onion box.

1 envelope Lipton Recipe Beefy Onion Soup Mix
2 lbs. ground beef
3/4 cup plain dry bread crumbs (I use the progresso plain bread crumbs)
2 eggs
3/4 cup water
1/3 cup ketchup

Preheat oven to 350. Combine all ingredients. In 13 X 9 dish, shape into loaf. Bake 1 hour or until done. Let stand 10 minutes before serving.

I think the trick is using enough eggs, like 1 per pound.

The beefy onion gravy goes well with the meatloaf.

In 2 quart saucepan, bring 1 envelope Lipton Beefy Onion Soup Mix, 2 Tbsp. flour, and 2 cups water to a boil. Simmer uncovered, stirring occasionally, 5 minutes or until thickened. Makes 2 cups.

Answer 5

For every 2 pounds of meat, use 1/2 cup milk, 1/2 cup breadcrumbs, and 1 egg. Add the milk to the crumbs so it is absorbed before adding the egg and your other ingredients (seasonings) to the mixture. Cook to 160 degrees internal temperature (usually about 45 min to an hour at 350 degrees) ,then let it cool at little before eating. It shouldn't be mushy if you do these things. Maybe you are using too much liquid? Limit liquid (tomato sauce or other can be substituted for the milk) to 1/2 cup per 2 pounds of meat.
Good Luck!

Answer 6

I swear by a couple of eggs and oatmeal instead of bread crumbs. It also helps if while you're mixing it in a bowl, you make a donut with the meat, put all your ingredients in the hole and then mix with your hands. I know it's kinda gross but it mixes it better then a spoon. Not getting everything blended well can also cause it to be mushy because you're not distributing the ingredients thoroughly.

Answer 7

Do you use eggs? That's probably your problem. Use like 2-3.

Answer 8

I use the recipe off of the Lipton Onion soup mix box, it never fails. My Mom used eggs and oatmeal, and hers was always good. I put some cheese on it, it tastes like a cheeseburger!
Beat the eggs lightly before you put them in, you are making glue for the meatloaf, not trying to fluff it up.
Use a better grade of ground beef, the cheaper kinds might be too greasy.
I pour the grease off about 3/4 of the way through the cooking, this seems to help.
Make a loaf or a donut with the hamburger, so the grease has somewhere to go besides staying in the meat.
Good luck!

Answer 9

Add oatmeal and a raw egg to the hamburger mix. This will help bind the meat together. I use about 1/2 cup oatmeal mixed in with two pounds of hamburger. Hope this helps.

Answer 10

Try doubling the amount of bread crumbs you are using - for meatloaf, I actually prefer generic store brand bread crumbs, and I have no problems producing firm meatloaf. I use a pint of sour cream in my recipe, and the bread crumbs still result in a nice firm loaf that cuts like a loaf of bread. Good luck.

Answer 11

I use 1 pd grd beef, 3/4 C milk , 2 packages of instant oatmeal,1 C grated cheese and an egg. Squish together with your hand until the consistency can hold a shape. Bake @ 350 for 1 hour after 50 mins. top with ketchup and brown sugar mixture.