that is the one common factor in my meatloaves. They don't 'slice'. They break up and it turns to meat chunks on the plate. I hope if I read more, I'll get the answer too. I may just go into chowhound and ask them too for their help.
Originally Posted by sattie
I guess the one big problem I had is that the loaf did not hold together as well as I would have liked and when I went to slice the loaf, it came apart in chunks. Any ideas of what I did wrong or what I could do different for next time? I really liked the finished product and would like to make it again.Any tips would be great. Thanks!!!
Have read many things about meatloaves and what makes them correct in the way they turn out and what ruins them also.
I've read that you should never over work the meat mixture.
I've read not too many eggs.
I've read only soaked in milk bread, then squeeze out the milk.
I've read add water and/or ice cube little chunks to the meat mixture.
I've read use a topper such as ketchup.
I've read don't use a topper.
It's the temp of the oven.
It's not the temp of the oven.
I've read a tomato sauce included in the mix.
I've read no tomato sauce in the mix.
I've read reviews that are positive but, [when I made it] my review was negative.
I see what the problems are in making a good meatloaf.
No one can agree on the particulars.
Gad, I'm frustrated.
My next move is to go to America's Test Kitchen site and read their suggestions.
There must be a measurement thing or an ingredient mixing thing that enters in to the mix, maybe also a loose straight on the flat pan or in a loave pan thing. How can one meal be so difficult?