GB
Chief Eating Officer
Can you guys help me troubleshoot this recipe? I have a feeling I know what the solution is, but I am hoping for an alternative.
OK this is a meatloaf recipe. My problem is that the loaf did not hold together once it was cooked. I am guessing the answer is to add another egg, but I hate egg and would probably not make this recipe if it called for two of them. Any ideas?
Here is the recipe. The one part (not that I think it matters) that is not written here is that I ground my own meat (with a food processor, not grinder).
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoons kosher salt
1 egg
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
For the glaze I used BBQ sauce and brushed that on about 15 minutes into the cooktime.
The flavor of the meatloaf was great and we really enjoyed it, but it did not hold together at all. What do you think? TIA.
OK this is a meatloaf recipe. My problem is that the loaf did not hold together once it was cooked. I am guessing the answer is to add another egg, but I hate egg and would probably not make this recipe if it called for two of them. Any ideas?
Here is the recipe. The one part (not that I think it matters) that is not written here is that I ground my own meat (with a food processor, not grinder).
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoons kosher salt
1 egg
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
For the glaze I used BBQ sauce and brushed that on about 15 minutes into the cooktime.
The flavor of the meatloaf was great and we really enjoyed it, but it did not hold together at all. What do you think? TIA.
Wow. You must Really hate the egg. 
The way I see it you have too much meat for that little egg. If you really hate the unborn chicken that bad try to add some corn or potato starch, say a tablespoon or so to begin with.
