Crowd Pleasing Turkey Meatloaf Recipe! (2024)

FAQs

What is the secret to good meatloaf? ›

Use high-fat meat.

The leaner the meat, the dryer and grainier the meatloaf. For an all-beef meatloaf, always use a higher-fat cut, at least 15 percent. For a meatloaf made with a leaner beef or turkey, consider mixing in some ground pork and/or veal in order to achieve a moist, tender meatloaf.

Eggs Add Structure

Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.

If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes! However, bread is still the best choice of all the potential options.

In meatloaf, this is most commonly the eggs and breadcrumbs. Your binding ingredient is only second to the meat itself in your recipe and the reason why meatloaf crumbles. When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

The wet ingredients you add to meatloaf make it juicy. Using whole milk will add more richness and fat that keeps it from going dry. Along with ketchup and Worcestershire sauce, it gives meatloaf a marvelous texture.

The most common reason meatloaf is mushy is too much liquid added to the mixture. Too much liquid will stop the meatloaf from baking and cause the meat to boil instead.

Milk and eggs: The combination of milk and eggs work together as binding ingredients to hold things together in the loaf. This is vital to creating a meat loaf that won't fall apart as you slice it. If you don't have milk on hand, try substituting chicken, beef or vegetable broth.

What can you put under meatloaf to soak up grease? ›

A neat trick to soak up the grease under your meatloaf is to line the bottom of the pan with bread slices. The bread soaks up the grease as the loaf bakes. When the meatloaf is done, you can either throw out the bread or bake it to make some truly indulgent toast.

Beware Breadcrumbs: Overusing breadcrumbs can soak up moisture and leave your meatloaf dry. Use breadcrumbs in moderation or try using alternatives like oats or crushed crackers. Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture.

The wet ingredients you add to meatloaf make it juicy. Using whole milk will add more richness and fat that keeps it from going dry. Along with ketchup and Worcestershire sauce, it gives meatloaf a marvelous texture.

One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.

Meat to Binder Ratio: The balance between meat and binders like eggs or breadcrumbs is crucial. If you added too many binders or not enough meat, it can result in a mushy texture. Consider adjusting the ratios to ensure a proper balance.