What makes my meatloaf fall apart?

The most common cause of meatloaf falling apart is a lack of binding agents, such as eggs and breadcrumbs. These are important ingredients because they help the meat mixture hold together and stay together while cooking.

Should meatloaf be baked covered or uncovered?

During cooking, cover a single big meatloaf with aluminum foil to keep it moist, but leave it exposed for the last 15 minutes of baking. "Meatloaf can be frozen uncooked for later cooking or cooked and frozen for later reheating." Preheat oven to 350 degrees.

What happens if you don't put eggs in meatloaf?

The trick is that you can still prepare a tasty and juicy meatloaf without using eggs. Their binding power is negligible, especially when the proper ratio of liquid to breadcrumbs is utilized, and protein and fat can be easily replaced.

What can I put on top of meatloaf instead of ketchup?

¼ cup tomato paste. 1 tablespoon apple cider vinegar. ½ tablespoon honey. ½ teaspoon kosher salt. ¼ teaspoon smoked paprika (or sweet paprika) ¼ teaspoon garlic powder.

What is the best binder for meatloaf?

Bread is one of the best and most common meatloaf binders. We have a lot of stale bread in the house, so it's probably why. It doesn't matter if the bread is new, stale, or dry. Any break should be cut or torn into extremely little bits, or processed in a food processor.

Should I drain the grease from my meatloaf?

Consider draining the grease 15 minutes before the end of the cooking time if you're baking your meatloaf in a loaf pan, which ensures a moist loaf. This method works best when the meatloaf is cooked ahead of time, since it makes slicing the meatloaf easier.

What is the secret to moist meatloaf?

Stale bread is an important component in meatloaf because it helps to hold the meat together. Dry bread, on the other hand, will absorb some of the moisture from the meat. To make a more moist meatloaf, soak the bread in milk until it becomes thick and mushy before combining the ingredients.

Delicious Gordon Ramsay Meatloaf Recipe

Description

This is the earliest recorded mention of the dish we now call “meatloaf.”

Ingredients

Scale

2 teaspoon of canola oil
1/2 sweet yellow onion, finely diced
2 baby bell peppers, finely diced
3 button mushrooms, finely diced
2–3 cloves of garlic, minced
1 lb lean ground beef
3/4 cup of Italian seasoned bread crumbs
1/2 cup of Parmesan cheese
2 eggs
3 tablespoon fresh basil, chopped
1/2 teaspoon of dried oregano
3 teaspoon of Worcestershire sauce
3 teaspoon of balsamic vinegar
Sea salt and freshly cracked pepper
1 cup of marinara sauce

Instructions

Preheat the oven to 350 degrees Fahrenheit and spray a loaf with nonstick cooking spray.
Pour the olive oil into a skillet and set it over medium heat to heat.
Then, in the same skillet, add the onions, peppers, and mushrooms.
Allow it to cook for about 5 minutes, or until it becomes tender, stirring frequently.
Then add the minced garlic and simmer, stirring frequently, for about 1 minute.
Finally, take the skillet from the heat and set it aside to cool.
Along with the onion combination, add all of the ground beef, bread crumbs, Parmesan cheese, eggs, basil, oregano, Worcestershire sauce, and balsamic vinegar.
To taste, add sea salt and freshly cracked pepper to the mixture.
Start gently blending the mixture with your fingertips until it is uniformly mixed, but be careful not to overmix it.
Fill the loaf pan halfway with the mixture and spread the marinara sauce evenly over the top.

Notes

Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 4
Calories: 276 kcal
Sugar: 8.4g
Sodium: 629mg
Fat: 80.1
Saturated Fat: 3g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0.5g
Protein: 28g
Cholesterol: 114mg

Keywords: Gordon Ramsay Meatloaf Recipe