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Old 09-15-2012, 04:05 PM   #21
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Also use a meat thermometer. Overcooking it will make it dry out.

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Old 09-15-2012, 04:38 PM   #22
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If you slice the cold leftover meatloaf really thin , heat it up and smother in hot gravy, you won't even realize that it is dry.

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Old 09-15-2012, 07:00 PM   #23
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I soak dry bread in just enough milk to soften it. The enzymes in the milk help make the meat tender. Flavorings are a personal choice. But in this part of the country, ketchup on the top and some tomato product in the meat mixture is a must. I also let the mixture rest before shaping it. Sometimes it is the manner of which it is made as well as the ingredients.
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Old 09-15-2012, 07:25 PM   #24
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Here's my meatloaf recipe and it is pretty juicy.

2lb 80/20 ground beef
2 celery stalks diced
2 carrots shredded on cheese grater
1 lg onion small dice
1/4 cup italian bread crumbs
1 egg
fresh chopped parsley,thyme.oregano,sage

Mix all ingredients loosly and form loosely into a pan with room around the edges.
bake at 350 for 45-60 minutes or untill juices run clear

2 small cans mushrooms
1/4 cup flax meal
BBQ sauce or ketchup or salsa poured in trough formed on top of loaf
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Old 09-15-2012, 10:18 PM   #25
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Ketchup's only one true place is is meatlof. I guess bbq sauce too. :)
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Old 09-15-2012, 10:48 PM   #26
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When I make a ml with onions and tomato (for example) I puree the veggies to release moisture into the loaf. The real key is to not overcook it. Use a meat thermometer.
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Old 12-29-2012, 12:57 PM   #27
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I'm going to try making meatloaf with my new best friend: sous vide!! Will have to let you know how it goes. Probably wont happen til Wednesday, since I work every night til then. Haven't made meatloaf in ages!
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Old 12-29-2012, 01:09 PM   #28
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Originally Posted by mudbug View Post
Cooking time sounds too long--an hour should do it, but what temp were you using? You shoulda added the oil too.

My meatloaf takes about 45 mins and I put my oven on 390F
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Old 12-29-2012, 01:29 PM   #29
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Originally Posted by arturo View Post
my meatloaf came out dry. what did i do wrong?
Meat needs salt inside (not outside) to retain moisture. Next time add a bit more salt, mix it in well, maybe also add an oz of water to the mix. Another suggestion, add fresh bread instead of bread crumbs. Lastly, place a pan of water in the over while it is cooking. These are just guesses.

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