With an ingredient you probably already have in your kitchen.
By Annie Campbell Updated March 07, 2019
mr-classic-meatloaf
Credit: Greg DuPreeFood Styling: Rishon HannersProp Styling: Thom Driver
The best meatloaf is hearty, dense, and perfectly moist. Savory seasonings are important, but really, it’s the luscious, tender texture of meatloaf that we crave.
After the work you put in gathering the long list of ingredients, tirelessly mixing away, and baking it for at least an hour, a dry meatloaf is nothing short of a tragedy. Whether it’s grainy, overcooked, or made with meat that was too lean, you’d rather not put it on the table tonight.
But all of your hard work will not go to waste. We have a brilliant way to make your meatloaf delicious and desirable again, just in time for dinner.
WATCH: Save Dry Meatloaf With Avocado
Topping dry meatloaf with avocado adds creaminess and rich moisture, masking an unpleasantly grainy consistency. Avocado has binding superpowers, clinging to the dry slab of meatloaf and restoring it to its optimum texture. With a mild butteriness, avocado will enhance the classic comfort food without adding any untraditional flavors.
The Avocado-Meatloaf Melt
Start by mashing an avocado with the back of a spoon until it’s smooth and set aside. Spread butter on two slices of bread and toast them butter-side-down on a medium-high skillet until they’re golden. Brown two pieces of your meatloaf in the same skillet, then place them on the toasted side of one bread slice.
WATCH: How To Make a Meat Loaf Bundt Cake
Smear a thick layer of avocado onto the meatloaf, then drizzle with ketchup for extra flavor. Top with a slice of your favorite melty cheese (we used white cheddar) and cover the whole creation with the other toasted bread slice (again, golden-side-down). Butter the outside of both slices so they get the same crispy crust, and lay the sandwich back on the skillet to toast.
If your cheese doesn’t melt after a few minutes on the warm surface, try another pro tip from Chef Adam Hickman. Cover the sandwich with a large metal bowl, holding the heat inside and creating a steam room perfect for melting cheese. Try it with your grilled cheese, too!
Whole-Grain Mini Meat Loaves
Credit: Jennifer Causey; Styling: Claire Spollen
FAQs
Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture. Make Use of Milk: Soak breadcrumbs in milk before adding them to your mixture. This will keep your meatloaf moist during baking.
What does adding an extra egg to meatloaf do? ›
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.
How to keep meatloaf from being mushy? ›
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.
How to keep meatloaf from crumbling? ›
When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.
Why do you put milk in meatloaf? ›
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.
Should meatloaf sit overnight before cooking? ›
Making meatloaf ahead of time offers several advantages. It allows you to save precious time on busy weekdays or during gatherings, ensuring a delicious and stress-free meal. Additionally, letting the meatloaf sit allows the flavors to meld, potentially enhancing its taste.
Is it better to bake meatloaf on a sheet pan or loaf pan? ›
Not only does sheet pan meatloaf bake up faster than its traditional loaf-shaped cousin, it also has more surface area, meaning every bite is laden with that deliciously caramelized topping.
What is the best binder for meatloaf? ›
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.
Do you cover meatloaf when baking at 350? ›
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.
What not to put in meatloaf? ›
Onions, garlic and celery do pose one problem though: they don't cook down easily. Little bits of crunchy onion or celery or potent, hot garlic will spoil the comforting aspect of eating meatloaf.
Yet your meatloaf came out dry, overcooked, and tough. This is most likely a result of overmixing. Overmixing your meatloaf ingredients can ruin the texture, moisture, and structure of your meatloaf.
How do I make sure my meatloaf is done? ›
Anytime you're cooking meatloaf, you'll want to be sure to have an instant-read thermometer handy. This helpful kitchen tool takes all the guesswork out of knowing when meatloaf is done. Cook meatloaf until it registers 165°F when the thermometer is inserted into the center of the loaf.
Should meatloaf be covered or not? ›
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.
How do you cook meatloaf so it doesn't sit in grease? ›
Fortunately, there are a few ways to eliminate unwanted grease while maintaining your meatloaf's flavor and texture.
- Parchment Paper. Lining your loaf pan with parchment paper creates a nonstick surface that makes it easy to get the meatloaf out of the pan when it's done. ...
- Wire Rack. ...
- Bread Slices.
Adding baking soda to the beef keeps it moist by stopping the proteins from binding too quickly (which dries out the meat). Using sauteed onions instead of raw ensures the onions don't turn out crunchy and adds extra moisture to the meatloaf. Moistened breadcrumbs, keep the meatloaf moist and tender.
