Meatloaf tips
Make the best meatloaf of your life- keep your recipe & follow these steps.
1-Resist the temptation to shape your meatloaf into a traditional loaf form with a rounded top. This leads to uneven cooking & causes the glaze to spill down the sides rather than remaining intact on top. For optimal results, create a flat rectangle or square, no thicker than the mouth of your fork. This ideal thickness allows for a perfect balance of meat and glaze. To make the best sandwiches for the next day, simply cut a piece of the meatloaf the size of your bread & you will have the perfect ratio of meat & glaze and the ideal thickness.
2- Don’t use a bread pan for your meatloaf, otherwise your meatloaf will bath in its fat. Instead, opt for a roasting pan with a rack. Any excess fat from your meatloaf will drain through the rack, allowing for an ideal outcome. Fill the bottom of the pan with water; this will generate steam inside your oven, guarantying your meatloaf remains moist throughout the cooking process. Additionally, the water aids in easy cleanup after the meatloaf is finished cooking.
3- Whatever breadcrumb you use, DO NOT USE RITZ CRACKERS. Did you know that they are banned in Cananda & Iceland, Austria, Switzerland, Denmark, Hungary, Norway & Brazil because they contain hydrogenated cottonseed oil or soybean oil? There is literally a warning label on the box
4- When using breadcrumbs, the quantity needed varies based on their texture. For thin breadcrumbs, you'll require fewer, while thicker crumbs will necessitate a larger amount.
5-While it is true that over-mixing can toughen ground beef, meatloaf requires a different approach. After mixing the meat with all of your ingredients, shape your meat into a ball & firmly tap your meat onto the side of your mixing bowl or on a flat surface to remove air pockets, compacting the mixture for a cohesive meatloaf. A solid consistency ensures a moist and well-structured dish. Transfer to the roasting pan and create a flat rectangle with flat sides.
6-Start by cooking at a high temperature without glaze & uncovered. Apply a thin coat of olive oil on top and place it uncovered in the oven at 425 degrees for 30 minutes. After the 30 minutes, add a thin layer of glaze on the top and sides, then return it to the oven for an additional 10 minutes. Repeat this process 2 or 3 times or until the internal temperature reaches 155-165 degrees. This method will yield a moist and flavorful meatloaf, evenly cooked and caramelized like a brisket. Each bite will be perfect! Enjoy!
