I want to make Meatloaf that will not crumble When I slice it cold ?

Question

Just need some ldeas on what to add Thanks

Answer 1

It's the eggs, bread and fat that holds it together so don't use meat that's either too lean or too fatty. Avoid ground round or sirloin but don't buy the cheapest ground meat either.

Here's a recipe I came up with years and years ago. I couldn't find one my family liked so after much experimentation I came up with this one that's excellent both hot and cold. The secret is the milk. It comes out fluffy, tender and oh, so tasty!

FLUFFY MEATLOAF

2 1/2 lbs. meatloaf mix (beef, pork and veal works best. I use approximately 1 1/2 lbs. of ground beef and a 1/2 pound each of ground pork and veal. If you eliminate the veal use more beef.)

3 slices bread - torn into small pieces
1 cup milk
1 egg
1 large chopped onion
1 1/2 t. salt
1/4 t. garlic powder
1/2 t. celery salt
1 t. Worchestershire sauce
1/3 cup brown sugar

Ketchup for topping

Combine well and shape into loaf. Place in a 2-piece meatloaf pan OR a large shallow non-stick roasting pan (It doesn't need to fill the pan. That way the fat can run off). "Frost" with ketchup. Bake at 350 degrees for 2 hours (if in meatloaf pan - less in roasting pan).

Note: It may seem a little too moist and hard to shape but it comes out perfect every time. It's the fluffiest, most flavorful meatloaf I've ever eaten.

Answer 2

Make sure your ground beef isn't too lean. A little fat in there helps keep things together.

Then you can add your chopped onions, chopped green peppers, if you like them, add yellow mustard, ketchup, bread crumbs ( but not too much bread crumbs or it'll be dry. ) and maybe a dash or two of Worshestershire sauce. The binder for all this good stuff is a couple of eggs. Mix all these ingredients well, and you should have a nice moist meatloaf after you bake it, and it will slice nicely after it's cold if you want to make sandwiches.

Bon apetit!! lol

Answer 3

MEATLOAF

3-4 pounds of ground beef
1/2 cup milk
3 eggs
1 cup dry bread crumbs (plain or italian)
1/2 cup parmesan cheese
1 tbsp. yellow mustard
1/8 tsp salt
1/8 tsp pepper
1/2 medium onion , diced
1/2 green pepper , diced (optional)
1 can of tomatoe sauce

Shape in baking dish into rectangle or loaf pan. Pour tomato sauce over finished meatloaf. Cover pan with foil. Bake at 350 for approx. 1 hour or until meatloaf is done when no longer pink.
Remove foil the last 10 minutes.

Answer 4

Mix half and half parts pork and beef, or even veal and beef. Add a couple eggs and some ground crackers or fresh bread crumbs. It is the eggs that do the trick of binding as well as the crumbs. Don't forget to add the worcestshire and mustard and ketchup. I make a loaf and make sanwiches for the whole week with no problems. Good luck!

Answer 5

Egg is the binder most commonly used in meatloaf. Make sure you don't have your onions, peppers, or whatever else you use in your meatloaf cut too large as that will tend to make it fall apart as well.

I absolutely love meatloaf and cold meatloaf sandwiches are heavenly to me. What I do is make my meatloaf on a cookie sheet with raised sides. That way the meatloaf is sandwich thickness and I can bake it with lots of ketchup on top.

Answer 6

1lb of mince,
2ozs of finely chopped onion,
1 small clove of garlic finely chopped.
1oz of breadcrumbs.
1 tablespoon of freshly chopped parsley.
1 large egg.
1 teaspoon of tomato pureé
1/4 teaspoon of italian dried herbs.

Mix all together and place in loaf tin and bake at 180c for 35 to 40 minutes. It will not crumble when served but remember to let it relax for 10 minutes when you remove it from the oven if serving hot. When it's cold it will slice like a dream for you! It's my own recipe and I have been passing it on for years with no complaints!
This recipe can also be used for meatballs and if you wish on another day try using 3/4lb mince and 1/4 lb of sausage meat...or experiment and use lamb's mince.
Make a nice sweet and sour sauce or bbq sauce to serve with these dishes.
Also try adding different herbs for different results....i.e....basil....or a small teaspoon of chilli powder!.

Answer 7

i use 2 pounds of hamburger 1cup of crackers 2 large eggs 1packages of meat loaf season mix all together.shape it. hope this helps you.

Answer 8

Add eggs.I assume you use oatmeal as filler, if not, do that .Oatmeal has a gelatinous quality that holds it together .Bread and crackers do not.

Answer 9

cracker crumbs and eggs should hold it together.