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Old 07-26-2012, 06:13 PM   #1
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ISO help/tips making meatloaf

I really could use helpful tips.. I have been trying to cook meatloaf for over a year. I have tried all different types of bread crumbs, flakes and bread however my meatloaf still comes out soggy and wet. I just like to use ground beef. I tried using more bread crumbs and it still comes out soggy in the middle, the outside is browned but the middle is as if it's not done.. I have even tried increase cooking times to 2 hours once and still burnt on outside not inside.. Please HELP!!!!

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Old 07-26-2012, 06:20 PM   #2
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I know that when I make meatloaf, it is important to let it sit for about 10-15 mins after taking it out of the oven. That allows it to firm up more. If I cut it before then, the interior is really soft and falls apart easily. I've used the Italian bead crumbs and oatmeal. Be sure your mix is not too soggy to begin with. It should be like a moist hamburger. If you cannot make a pattie that holds together, you have too much liquid. If you post your recipe, we can tweak it better too.
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Old 07-26-2012, 06:30 PM   #3
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Thanks for you quick reply..
Here's my recipe.. Please don't laugh.. lol I'm really picky..

1 pound ground beef
1 egg
1/2 cup and 4 tablespoons (bread crumbs)
1/4 ketchup (meat mixture)
half packet of lipton soup
350 degrees uncovered for an hour..

I used an meatloaf pan.
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Old 07-26-2012, 06:38 PM   #4
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I use oats in my meatloaf, either quick cook or regular works. Your recipe seems pretty standard, wonder if you could elevate it on a rack in the meatloaf pan, or drain it after it rests. Or maybe just do a mound of the meat mixture on a small flat pan with edges, a bit more free form.
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Old 07-26-2012, 06:44 PM   #5
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Quote:
Originally Posted by Shannon77 View Post
Thanks for you quick reply..
Here's my recipe.. Please don't laugh.. lol I'm really picky..

1 pound ground beef
1 egg
1/2 cup and 4 tablespoons (bread crumbs)
1/4 ketchup (meat mixture)
half packet of lipton soup
350 degrees uncovered for an hour..

I used an meatloaf pan.

Use the meatloaf pan to shape the meatloaf then dump the shaped meatloaf out onto a cookie sheet with a rack. Any fat and other liquids will cook off and run down into the pan under the rack.

Also, consider using an instant read thermometer to monitor the internal temperature of the loaf. Then you'll know for sure when it's done. Use an oven thermometer to verify the temp of the oven.

Although some fat is good in a meatloaf, you may consider using a leaner blend.
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Old 07-26-2012, 06:48 PM   #6
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There is not much I can add to jabbur and dawgluver's suggestions. I showed this thread to Mrs Hoot and she said you might need to mix it by hand more to make sure everything is blended well. We use the free form method. Perhaps the meatloaf pan is trapping moisture that might otherwise drain away. Your recipe is much like the one we use with the exception of the soup mix. We add some diced onion to ours.
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Old 07-26-2012, 06:49 PM   #7
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Andy, you beat me to the draw....I wish you success, Shannon!
BTW, Welcome to D.C.!
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Old 07-26-2012, 06:51 PM   #8
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Thanks guys.. But how and why would the fat at the bottom of the meatloaf effect the inside of the meatloaf? And I use the lowest fat percentage ground beef I can find.
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Old 07-26-2012, 07:24 PM   #9
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Not sure. Maybe try the free-form method or Andy's form and dump method. It might be the pan. Does it have high sides?

Also, using oats instead of bread might suck up more of the liquid. Good luck!
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Old 07-26-2012, 07:36 PM   #10
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We use a small roasting pan. We generally add some water to the bottom of the pan. Mrs Hoot makes an excellent gravy out of the drippings and water. Periodically, one will come to pieces, but, shucks, you gotta cut it up to eat it.
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