A question about making Meatloaf?

Question

Whenever iI Make Meatloaf, when i take it out of the oven, it is cracked in half almost. What causes this? Also, it is moist, but a little too moist.( almost mushy) I would like it a little firmer. I use 2 pounds of ground chuck, and 2 extra large eggs, and 2 1/2 cups of bread crumbs.. Thanks for any and all replies.

Answer 1

I'd just go with one egg.

Answer 2

this is how I make my meatloaf, whenever I get the desire to make it. After putting the hamburger into your mixing bowl, let it warm up a little otherwise is too cold to mix by hand(which is how I do it!) creating a spiral tunnel in the center I first apply my Italian flavored bread crumbs and mix them into the meat until firmer and sturdy. Then I deposit my 1 or 2 eggs depending on the size of the meatloaf. after completely mixing the eggs into the meat I then form it into the shape I desire. (usually the loaf). Then top with either bar b que sauce or ketchup. Then bake for aprox. a 1/2 hour to an hour depending on thickness! My meatloaf never comes out to runny! Usually quite firm and yummy!

Answer 3

I use one egg and a little less bread.or use crackers. Oatmeal works good too.
Some people like a little ground pork in thier meatloaf, I find that a bit greasy .
Sometimes I mix in some beef sausage for a change in flavor.
I like putting potatoes and carrots around the meat with some onions and a Bay leaf.
My dad mixes shredded potatoes and onions in the meat.


You may want to try one of those raised pans or a smaller pan turned upside down in a larger pan so the grease and water seperates out of the meat.

Answer 4

One trick I use for making meatloaf that is not too mushy is to bake it on a rimmed sheet pan (jelly roll pan). Just form the meat into a loaf in the center of the pan and as it cooks the juices will flow out of the meatloaf and onto the pan. I use a silicone baking sheet on the pan or you might line it with aluminum foil to minimize cleaning headaches. I also always add at least one chopped green pepper to the mixture and also a chopped onion to give it more flavor. Hope this helps.

Answer 5

Do you use a lean ground beef? The cheaper ground beef tends to have more oil, thus making it less firm. Also, try adding 2 small cans of tomato paste and maybe 1 1/2 cups bread crumbs. Mix it thoroughly, but not until it's mushy before you put it in your pan, then cover with ketchup. For an added taste, try a couple of dashes of worchestershire sauce.

Answer 6

Buy an oven thermometer. It should cost $5 or less. Your oven may be hotter than you think.

Possibly you are "packing" the loaf tight. You shouldn't pressure the meatloaf. Shape it without forcing it.

Here's a very general meatloaf "guide", so that you can do your own experimenting.

Mix together the following -
- 1+1/2 lb. (pound) of any kind of raw ground meat, any combination
- about a cup of something dry, like bread crumbs, cracker crumbs, oats or crushed cereal
- about a cup of something wet, like milk, tomato juice, beer, applesauce, canned pumpkin or mashed potatos
(If you used fresh bread crumbs use something less wet. If you used dry bread crumbs use something more wet. If you used cooked rice you should use less than half a cup of the wet ingredient.)
- 1 large egg
- about 1/4 cup of chopped fresh onion, or any combination of things like onion, carrot, apple, garlic, shallot, mushroom or dried fruit
- about 1+1/2 teaspoon salt, spice and season (suggestion: use about 1 teaspoon of dried spice or combination of spices)

If you want a meatloaf...
Place it loosely into an ungreased 9x5x3 loaf pan and smooth the top of it until it's more or less level. Cook in a preheated 350 degree (F) oven, for approximately 90 minutes. Before or after cooking it, you may top it with a sauce, or not. You may cover it with foil, or not. When it comes out of the oven let it sit for at least 5 minutes before you slice it.

If you want meatballs...
Shape into balls about 1+1/2 inch in size. At this point you can put them on a cookie sheet, making sure they don't touch, stick them into the freezer for about an hour or two, then put them into a freezer zip bag and return to the freezer.. When you want meatballs you can pull just a couple out of the bag, thaw and continue.
You can bake, fry, or a combo. Baking would be in an ungreased oblong 13x9" in 400 F oven for about 20 to 25 minutes. If you'd rather fry, then pan fry over in a little oil at medium heat, turning meatballs to brown evenly (but don't fuss with them so much they start to fall apart) for about 20 minutes. If you don't want to eat them right away you can do the same freezer trick mentioned above.
...Now you have to decide what kind of sauce you'll use, and what kind of bread, rice, pasta, noodles you'll serve them with.

Answer 7

Try adding extra bread crumbs to absorb the moisture. Or perhaps cut it down to one egg. The egg is only there to keep the meatloaf firm. Too much might be overkill. I only use one egg, myself. And I have never had this problem.

Answer 8

Do you cover your meat loaf with foil? Also, what type of sauce do you have in our pot? Whatever sauce you have, may it be tomato for example, pour it over your loaf and then keep basting it every so often to keep it moist.

2 eggs seems like a lot. Only use one egg and mix 1/2 cup milk with your breadcrumbs.

Answer 9

ok whats making it soggy is too much bread crumbs so use half those or use crushed crackers and the cracking is the same reason bake it slower for longer and try using smaller eggs .. but other than that it should be ok :)

Answer 10

I use 2lbs.of hamburger,2 eggs,sleeve of crushed crackers mushrooms,a dash of a-1,sometimes 1/4 of potato cut in tiny pieces, i put ketchup with brown sugar on top. I bake it at 375 for about 45 minutes to an hour.

Answer 11

Try using 1 egg .