GotGarlic
Chef Extraordinaire
Mixing milk with the bread is an important step you are missing. According to Cooks' Illustrated, the resulting mixture (panade) acts, with the egg, as a binder to give the meatloaf structure. It might seem counter-intuitive to add liquid when your results so far seem underdone, but it works
I use Betty Crocker's meatloaf recipe, with the exception of replacing 1/2 ground beef with 1/2 pound ground pork. Do allow it to rest for 10-15 minutes before cutting. Delicious every time.
I use Betty Crocker's meatloaf recipe, with the exception of replacing 1/2 ground beef with 1/2 pound ground pork. Do allow it to rest for 10-15 minutes before cutting. Delicious every time.
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