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My Classic Meatloaf recipe may have basic ingredients, but it makes the

You can certainly make a meatloaf with all beef, but a lot of recipes call for pork and veal or perhaps ground chicken or turkey. These all play a role in the finished meatloaf's texture as well. Beef brings a bold flavor to the meatloaf, but an all-beef meatloaf is prone to falling apart. Ground pork adds fat and richness, both of which help.

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Instructions. Preheat oven to 350 degrees F. Lightly grease a standard size loaf pan with cooking spray. Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat). Add the meat mixture to a loaf pan and gently pat into an even layer.

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How to make meatloaf. 1. Use high-fat meat. The leaner the meat, the dryer and grainier the meatloaf. For an all-beef meatloaf, always use a higher-fat cut, at least 15 percent. For a meatloaf.

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Instead, you want to take an extra step by soaking your bread in milk. This helps the meatloaf retain its moisture, while helping everything stick together. It's best to break up the white bread first, then add it directly onto your meat, then pour the milk directly on top of that, before mixing it all together.

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Here are five common mistakes to avoid, plus our best tips for making a really great meatloaf! 1. Not using meat with enough fat content. Making meatloaf with super-lean meat, like ground chicken or ground turkey, can be tricky. Because of the minimal fat content, the meat easily dries out.

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A good meatloaf needs liquid. There's going to be milk to help soften the stale bread; ketchup, Worcestershire sauce, or soy sauce to add flavor; and even water for added moisture. These are all common liquids in a meatloaf recipe, but too much of it will stop your meatloaf from baking at all. So, reduce it.

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Preheat the oven to 350 degrees F (175 degrees C). In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk.

Meatloaf

There are several reasons a meatloaf can come out mushy. The main cause is nearly always the wrong ratio of meat to other ingredients. The ratio of meat in a meatloaf is critical to the final texture. The main cause of a mushy meatloaf is too much bread and milk for the amount of meat. To fix the issue, try reducing the amount of bread and milk.

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Preheat the oven to 350°F. Lightly grease a 9x13-inch pan. In a large mixing bowl, knead together the ground beef, onion, bread crumbs, milk, egg, Worcestershire sauce, salt, basil, oregano, pepper, and red pepper flakes. Shape the meat mixture into a loaf and place it in the prepared pan.

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Preheat your oven to 375° and lightly oil a foiled-lined, rimmed baking sheet. Finely mince up half of a yellow onion, about 1/2 cup. Smash, peel and finely mince 2 garlic cloves. Add 1-1/2 pounds of ground beef chuck into a large bowl along with the onions and garlic. Add in 1 cup of Italian seasoned breadcrumbs.

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Try adding minced garlic, parsley, and thyme for a deeply savory taste. For mouthwateringly bold meatloaf, add Worcestershire sauce, Dijon mustard, and ketchup to the pre-baked mixture. This blend ensures that each bite is deliciously balanced with just a hint of sweetness. 4. Handle with Care.

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Don't over mix; ingredients should be just combined. Press lightly into prepared pan. In a small bowl, combine 1/4 cup ketchup, brown sugar, and red wine vinegar. Brush meatloaf with half of ketchup mixture and bake for 35 minutes.

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Spoon the glaze over the top of the meatloaf and spread it into an even layer. Refrigerate while the oven preheats — 5 to 10 minutes helps to firm up the meatloaf before baking. 6 Preheat the oven to 375°F (190°C). 7 Bake the meatloaf for 45 to 55 minutes or until the internal temperature reaches 160°F (71°C).

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Common binders such as eggs, breadcrumbs, and oats can help hold the meatloaf together and create a denser texture. Additionally, adding vegetables like onions, bell peppers, and carrots can not only add flavor but also contribute to the firmness of the meatloaf. These ingredients can absorb excess moisture and create a firmer final product.

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Stir in the buttermilk mixture, bring to a simmer, and cook until reduced by half, about 10 minutes. Transfer to the bowl with the mushrooms and bread, stir thoroughly to combine, and let stand until cool enough to handle, about 10 minutes. Serious Eats / Mariel De La Cruz.

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Bake in a 375°F (190°C) oven for approximately 40 to 45 minutes. Since time is an approximation, use a meat thermometer to test doneness. The meatloaf's done and safe to eat only once its internal temperature has reached 160°F (71°C). Rest the meatloaf for 5-10 minutes before slicing and serving it.