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Old 08-09-2013, 05:17 AM   #1
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My meatloaf was swimming?

Hi guys,

First time making a meatloaf and I did it in a normal baking pan rather than a loaf pan as I prefer it that way. When it came out the pan was half full of liquid which I drained but this resulted in the bottom half being very mushy.

The ingredients were:

1kg regular beef
1 egg
1tsp olive oil
1 cup wholemeal bread crumbs
1/2 cup cheese
2 shredded zucchinis
1 shredded carrot

Someone suggested the vegetables were stewing and that caused the liquid?

I cooked it on 200C for about 40 minutes although the liquid i think caused the meat to not cook through fully...

Thanks!

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Old 08-09-2013, 06:26 AM   #2
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might be due to the zucchini. before adding that did you squeeze out the liquid good. after I shred it I put it on a towel and press out the liquid.

I also switched from cooking in a loaf pan to just baking on a low sided baking pan.
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Old 08-09-2013, 07:03 AM   #3
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I agree with ''lets cook'' on both counts. Remember zucchinis can be small to large and the size might be causing so much liquid that it steams. I shape mine and cook it on a sheet pan also, so it bakes instead of steams. Might try grating veggies first instead of shredding
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Old 08-09-2013, 08:18 AM   #4
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I sauté all veggies before putting them in meatloaf to avoid this problem.
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Old 08-09-2013, 09:00 AM   #5
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You might try using a small wire rack under the meatloaf to keep the bootom out of any juices produced. We get some rendered fat from our meatloaf. We use the fat to make gravy for the mashed potatoes we generally serve with meatloaf.
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Old 08-09-2013, 12:11 PM   #6
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Quote:
Originally Posted by PrincessFiona60 View Post
I sauté all veggies before putting them in meatloaf to avoid this problem.
This is what I do as well, especially with zucchini.
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Old 08-09-2013, 02:23 PM   #7
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Lotsa veggies, lotsa juice. I agree with Princess.
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Old 08-09-2013, 02:24 PM   #8
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+1. Yup.
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Old 08-09-2013, 03:59 PM   #9
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Quote:
Originally Posted by Hoot View Post
You might try using a small wire rack under the meatloaf to keep the bootom out of any juices produced. We get some rendered fat from our meatloaf. We use the fat to make gravy for the mashed potatoes we generally serve with meatloaf.
This is what I normally do, too.

I don't use my wire cooling rack, because I found out the hard way it's not oven proof (), but I have a rack that came with my roasting pan that works well for suspending meatloaf above the drippings.
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Old 08-09-2013, 04:15 PM   #10
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Meatloaf is pretty dense. My recipe uses 1.5 pounds of meat, so I bake it for 1.5 hours. As well as the comments above, I suggest using an instant-read thermometer to make sure the meat is cooked through.
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