Question about meatloaf?

Question

I make a meatloaf that my family just loves...my kids beg for it. But I don't have a recipe I just know what goes in it but every so often I end up with a mushy meatloaf that does not harden right...I am guessing that because I don't follow a recipe I am adding to much or to little of something to it. Any ideas why?

I usually use
1lb ground beef -fresh ground that day
1 onion
ketchup
crackers
garlic
1 egg


I always guess at the amount of ketchup and crackers...so I am thinking thats where I mess up.

Answer 1

I suspect that you've probably added to much of your extender (bread crumbs, cracker crumbs, cooked rice or whatever you choose to use). The more bread that you add the softer your loaf is going to be. Think of it this way, if you left the bread out what would you have? A giant, well seasoned, hamburger. Too much moisture could be the problem, but I really think that the bread is the real problem.

I agree with the idea that you should write down your recipe next time that you make it and make a note on the texture. Each time that you make it make an adjustment to the recipe until you wind up with what works consistently. That's what I do with recipes that I'm trying to perfect.

Edit

Now that you've posted your recipe list I'm going to say that it is definitely too much crumbs. The ratio of 1 egg to 1 pound of meat is fine and a little difference in catsup one way or the other won't make a big impact. Start measuring your crumbs and you'll figure out what amount that you like most.

Answer 2

Write it down as you go, next time you make it. If it is mushy, put a sad face beside it and keep doing that until you get a good one, happy face! Make sure you add 1 or 2 eggs, as egg is the binder that holds it together. Keep an eye on your liquid, that will change with what your filler is. Oats, bread crumbs, crackers, wheat cereal all have different consistancies. Watch your liquid. I use all the above items at different times to make my meat loaf different every time. I have a basic recipe and use what I have on hand. I ALWAYS do a final mix with my hands to "feel" it for the moisture content. Hope this helps!

Answer 3

When I make a meatloaf, I use about 2 lbs of ground meat. I put in a can of tomatoes, well drained. Also, I put in an onion, a pepper, an egg, and a couple of handfuls of bread crumbs or a few slices of bread. Then, I add a little, salt, pepper, sage, and sweet hungarian paprika. I mix all the ingredients with my hands and form a loaf. I also put a little dent at the top so the middle can cook a little fast. It cooks in a 350 degree oven for about an hour.

Answer 4

try this..
1/2 cup milk,1 egg,1/3 cup steak sauce, 1 onion (chopped) ,1 1/2 pounds ground beef, 1/2 cup green bell pepper (diced), 1 dash black pepper (ground), 1 1/4 teaspoons salt, 1 cup soft bread crumbs

preheat the oven -175 deg celcius. mix ground beef, salt, bread crumbs egg, and black pepper . add milk, 2 1/2 tblspoon of steak sauce, diced green bell pepper and onion. put the mixed ingredients into a loaf pan. brush the top with the remaining steak sauce. bake for one hour or so. allow the meatloaf to stand a little (at least 5-10mins) before slicing.


let me know if this works. good luck!

Answer 5

Bread crumbs or crackers. When you meat loaf turns out mushy it is because you did not add enough bread crumbs or crackers. Depending what you use. When you have added all your ingredients and are molding your meat loaf, be sure it isn't to wet. If it feels wet and mushy before you bake it , it will most likely be mushy when it is done. So just add more. Also, try using different kinds of crackers. We like Cheese crackers in ours. Good Luck

Answer 6

I don't know wheather you use crackers or bread in your meat loaf. I put one egg and crackers, sometimes if I use bread, this will happen. My family love my meat loaf as well

Ground hamburger
onion
bell pepper
about 1/4 can of tomato sauce
Italian seasoning
garlic
salt
pepper
crackers, about 3/4 of a pack, crushed
1 egg

Form meat loaf, squirt design on top of loaf with ketchup, add cracked pepper to top. Bake

Answer 7

Meatlof's music was cool!
Now as for the meatlof if you keep a bag of bread crumbs by you side and when you are making it and it become to mushy keep add bread crumbs until it not that mushy! You are mix it use your bare hands so you can feel it then you will know when you add enough.

Answer 8

When properly prepared, meatloaf should be tender inside with a slight crust on the outside. Call it a ground beef casserole or a mixed meat pie if you have a problem with the name. Just like real men don't eat quiche, we eat egg pie!

Answer 9

It could be the quality of the ground beef you are using. If its a leaner meat it will hold better. If the beef contains a lot of fat you my need to add more cracker crumbs and possibly another egg.

Answer 10

I use 1 egg and 2tbs of milk with 2lbs of meat. Then about 2 or 3 cups of bread crumbs. Onions, spices. I use both hamburger and turkey. It is to die for.