How do I make a meatloaf that is moist, but not swimming in its own grease?

Question

Every time I have tried to make it (and it's been years since I've even attempted it), there's like a layer of grease, my meatloaf, with a little bit of grease in it.

What am I doing wrong? How do I fix it where it's actually good?

Answer 1

Step one: Use a lower fat ground beef (like 90/10)
Step two: Place meatloaf on a rack in the pan so that juices can drip down.
As far as moisture, use wet ingredients like ketchup in the mix and don't overcook the meatloaf.
Hope this helps.

Answer 2

I always add a cup of applesauce to keep it moist and I have cut back on the amt of actual meat I use over the years. I put a rack inside the pan and lay the meatloaf above the rack. Everyone has their own idea of what else is in their meatloaf so I will not give you my idea of other ingredients. I actually do not like meatloaf the day it is cooked but the day after - even a cold sandwich the day after is better to me than the same day. Something about letting it rest. Good luck on your loaf.

Answer 3

I use 2 lbs. 93% lean ground beef with a package of meatloaf spices, 3/4 C bread crumbs, 1 egg, I/2 C Bar-B-Que sauce or Ketchup and a few dashes of A-1 steak sauce. Cook 1 hour at 350 degrees.

Answer 4

I've never had a problem with grease, maybe it has something to do with the fat content. I always use very lean beef, like 96%. Sometimes I do a mix of lean beef and ground turkey. Still tastes really good :)

What else do you put in it? I can't think of anything else that would produce so much grease.

Answer 5

Try a leaner meat. There are a few of them: lean meat, chuck, sirloin, etc. Another option is use a broiler pan, it has the 2 trays, one for the meat to sit on with slits and the bottom on to catch the grease. The meat won't fall apart on the pan. Good luck!

Answer 6

Try using a leaner meat, like a 97% fat-free hamburger. For moisture I use 1 egg and about a 1/4 of a cup of regular oats and about a 1/4 of a cup ketchup or sometimes BBQ sauce. Mix it all together and then mix with your meat. Skip using salt, as it will also dry out your meat. I use onion flake, garlic, and black pepper, and a pinch of ground ginger.

Hope this helps!

Answer 7

The best way to cook a meat loaf is to cook it free-form with out a loaf pan.

Place the meat loaf in the center of a baking dish and shape by hand. This will allow the grease to drain away from the loaf.

Cook to 160F

Answer 8

The best way to avoid the extra grease is to start with lean ground beef. Add plenty of moisture....worcestershire sauce, steak sauce, tomato sauce, or ketchup along with eggs and bread crumbs to hold the mixture together. The moisture from one of the sauces or combination of sauces will help keep the meat loaf moist.

Answer 9

Use leaner meat, or cook the loaf on a rack, the fat will drip away. I have started making individual loaves on a rack, because my nephews like the end pieces the best and this way, the whole thing gets nice and crusty. Also you can change the recipe in each one to suit everyones' tastes.

Answer 10

cook your meatloaf on top of a rack. So there is room between the meat and the pan.
Good Luck, a meatloaf is hard to perfect. If your really up to a challenge... put it on a rotisserie.