1. Use meat that has enough fat content in it. 

Dry loaf? No thank you. No one wants to eat meat that’s dry, crumbly and saps all the moisture out of your mouth. Salivate instead with luxuriously juicy, melt in your mouth loaf by using meat with a high fat content. Most people keep costs down and health levels up by combining a high fat content like pork or lamb with a lower fat content meat, to keep a ton of the juiciness. You can also use entirely 70/30 or 80/20 beef content because, let’s be real, meatloaf is about comfort not health, right? 

Use this framework for pies, rissoles, stews etc. Consider the cooking method and how much it will reduce the hydration of the meat, and adjust accordingly. Also consider the flavour of fatty meat and balance with bright, acidic, rich, or sweet flavours. 

2. Add ingredients that flavour your meatloaf. 

Speaking of being healthy, there is a way to elevate the health of your meatloaf if you want, by adding sautéed vegetables. Mirepoix ingredients such as carrot, celery and onion can add a delicious umami flavour to your meatloaf and add moisture as well. To add further moisture and flavour,  mix your favourite sauces into the mixture like we do in our recipe. Try barbecue sauce, Worcestershire sauce or soy sauce. You can also soak the breadcrumbs you’ll be using in milk, stock or tomato soup to add extra flavour (and the ever important moisture!)   

For stews, rissoles, soups and more, the flavourful ingredients make all the difference. This includes sauces but also spices, herbs, and seasonings, and aromatics like ginger, garlic, onion etc. Anything that builds flavour when being cooked.

3. Perform like a professional 

Another way to improve your meatloaf, and every other meat dish you cook, is by investing in some good equipment, specifically an internal read thermometer. An internal read thermometer or a meat thermometer is a mighty instrument for keeping your family healthy and your food delicious. With an instant read thermometer you can get your meats up to food safe temperatures and no more, completely mitigating the risk of drying it out (and getting dinner on the table quicker!). 

The instant read thermometer will become your most used kitchen tool, to use for chicken, steaks, meatloafs, even baked goods like bread.

 4. Give it a rest. 

Just like with a delicious $50 steak, the meat needs time to rest. When resting, the meat juices (and all its flavour and moisture) to settle and redistribute themselves more evenly throughout the meatloaf. Don't be tempted to cut into it too soon,  just five minutes can provide you with delicious, juicy and still-warm meatloaf. 

This is another cooking principle that should be EVERYWHERE. Always let any unbroken meat fibres or formed 'doughs' in steaks, breasts, rissoles, meatloaf, rest and redistribute through the fibres to retain the delicious flavour and moisture. 

Not into meatloaf? 

If meatloaf is too much work for you this weekend, try this fortnight's recipe instead! Use our new Piggy In the Middle deli sausages such as kransky, kabana or salami, and use the seasonal icons potato and cabbage to make an easy, nutritious, warming and delicious meal!

The Piggy Approach

Our main objective at Piggy in the Middle is to always employ ethical farming principles and practices. Primarily, this applies to the way we treat our animals and the land that we farm. Naturally, this approach also relates to our valued customers, who can be totally confident in the quality of our product, and the careful, natural way in which it has been produced.

Check out what's new at Sunshine Coast Organic Meats and save 5% on new products this month.