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Old 04-22-2008, 04:10 PM   #21
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I agree with everyone about the mixture being to wet. Mine is similiar to yours but I grate all my veggies and only use 'a good squirt' of ketchup. I only ever use 1 egg up to 2 lbs of beef and I form and bake mine like Caine suggests, using the loaf pan and plastic wrap to shape the loaf andcookin on a broiler pan.

Also, try slicing the loaf with a serated knife. That will also help prevent it from falling apart.

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Old 04-23-2008, 04:18 AM   #22
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Meatloaf is basically ground beef...held together with the ingrediants.
It will crumble apart if not sliced carefully. Use a serrated knife.

The advice about not using a loaf pan is a good one.

I take my time patting my 1 lb. meatloaf mix into a bread loaf shape.

I then draw my finger down the middle at the top for when I add Chili sauce during the last 10 minutes of baking.

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Old 05-12-2008, 09:14 PM   #23
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Hoping some of these help you...

I think if you looked at discusscooking alone regarding meatloaf, you'd spend the entire day reading. it's been discussed that many times.
Many of us have had questions about it and sought out favorite recipes, many of which many of us have tried and they are truly delicious.
Here is a web site that I just now found, but here is another one with many responses. I've made quite a few from this second one myself so they're for your interest in meatloaves.
Oh the mighty meatloaf, it's a tricky character indeed.
Harder than many would assume to get a really good one.
...Trials travel best when you're taking the transportation known as prayer...SLRC
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Old 05-12-2008, 09:30 PM   #24
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I love meatloaf. Your recipe looks fine. I think you have good suggestions here to try and see what works best.
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Old 05-13-2008, 01:22 PM   #25
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do a search here on dc for cheeseburger meatloaf. it is really good and slices like a dream. ole blues recipe. you will love it, my granddaughter and boyfriend did when i made it for them.

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Old 06-06-2008, 08:03 PM   #26
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I heard a good tip for meatloaf regarding disposing of the excess grease.
Put a piece of bread on the bottom of the container you're using to cook the meatloaf in. The piece of bread will absorb the excess grease. When the meatloaf has finished cooking, you can just discard the piece of bread.
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Old 06-11-2008, 12:05 PM   #27
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Sometimes I use a dark colored non-stick loaf pan with holes in the bottom set inside one without holes. This seems to help if my ingredients are wet, some of the grease and moisture drains off. My "older than dirt" cast iron skillet is the best though. I like to shape it round and cook in it. Nice crust.
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Old 06-11-2008, 12:42 PM   #28
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Originally Posted by essenceofeclectic View Post
I heard a good tip for meatloaf regarding disposing of the excess grease.
Put a piece of bread on the bottom of the container you're using to cook the meatloaf in. The piece of bread will absorb the excess grease. When the meatloaf has finished cooking, you can just discard the piece of bread.
I find that simply pouring off the excess grease into a glass jar as soon as I take the meatloaf out of the oven and then discarding the jar works well. The meatloaf is juicy but not soggy and the slices hold together well.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 07-07-2013, 09:42 PM   #29
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Sorry to revive such an old thread. I came here looking for suggestions for my meatloaf falling apart. I used to make meatloaf in a loaf pan every Sunday to slice up for sandwiches for my husband's lunch. It never fell apart. Then one day I formed my meatloaf into an oval and put it in a large baking dish, cut up potatoes around it and spooned a can of tomato soup over the potatoes. Covered it with foil, baked for 45 min, then removed the foil to continue baking. My family loved those potatoes so much, that now I have to do it that way every time, but it usually does not slice up well. I don't use a recipe...never did. Just mix meat, egg, onion, parsley, seasoning bread crumbs (about 1/2 cup for each pound of meat) and ketchup. Don't measure anything except the breadcrumbs. I would love to go back to the meatloaf in the loaf pan. Maybe I could put the potatoes and tomato soup in an other pan.

Just thought that maybe the meatloaf I made for sandwiches didn't fall apart because once it cooled it was refrigerated until I made lunches the next day. Maybe refrigerating it made it more firm.
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Old 07-07-2013, 09:46 PM   #30
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Make your meatloaf in a loaf pan and make the potatoes separately.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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