Meatloaf is sooo good when done right but is sooo bad when done wrong! Whether we are willing to admit it or not a perfect meatloaf is the definition of comfort food. Rich, hearty and simple!
Refuse the bland, dried grey looking thing that is so far away from what a meatloaf really is. Instead, check out these simple changes that when your oven timer goes off will leave you with a mouth-watering meatloaf, which will have your neighbours asking to join you!
1. Use meat that has enough fat content in it.
Dry loaf? No thank you. Why this step is important, is because meatloaf is known to dry out super quick, turning it into cardboard. So be careful when using lean meats like minced chicken as they do not have a lot of fat that can keep the meatloaf moist. The best practice is to try using a combo of meats such as beef, veal, pork, or lamb. When it comes to lean meats, mixing about 40% minced pork (which is a fatter meat) with your leaner one will really help to keep everything juicy and succulent. Want to make sure you've got enough liquid to keep it tender? Use things like BBQ sauce to add moisture and flavour.
2. Please, please, please season that bad boy.
This is not a dish where you can get away easily with skipping the salt and pepper, it needs to have a helping hand from S&P. By sprinkling in some fresh or dried herbs, you can really get the flavours kicking!
3. Soak the bread.
A key ingredient in meatloaf is, of course, the stale bread that acts like a mother duck keeping everything together. But being dry and stale it will, of course, suck up some of the meats moisture making it even more prone to drying out. So, pop the bread in some milk before you start cooking and wait for it to go mushy and become full of milk, then blend it in with the rest of your ingredients and away you go!
4. Give it a rest.
Fresh out of the oven, the meatloaf has been through a lot and deserves to rest just like any other meat does. Don't be tempted to cut into it too soon, you'll see that the juices ooze out leaving the meat drier than if you gave it just a little more time (5 minutes) for the meat juices to settle and redistribute themselves more evenly throughout the meatloaf.