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.
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.
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...