FOOD NEWS
The Worst Mistakes You Can Possibly Make With Meatloaf
BY SARA KLIMEK
Incorrect Meat Blend
The right blend of meat is key for a perfect homemade meatloaf. For the best results, ground pork should be a quarter to a third of your total meat mixture.
You can also opt for pork sausage for a unique flavor. Pork is richer in fat and flavor compared to other types of meat, which makes it a perfect addition to your recipe.
Not Using Oatmeal
Imperfect breadcrumbs can often lead to dry results. In comparison, oatmeal locks in moisture in the meatloaf far better and helps keep the loaf together.
Meatloaf has a relatively fast cooking time, so use quick rolled oats in your meatloaf to ensure that the oatmeal will be cooked by the time you remove the loaf from the oven.
Not Soaking Bread
If your recipe calls for stale bread, don't skip soaking the bread before adding it to the meatloaf. Simply crumble the bread in a bowl with milk or stock.
Then, add it to other ingredients, ensuring even distribution. Adding stale, unsoaked bread to the can suck up the rest of the moisture in the meatloaf, turning it dry and crumbly.
Omitting Veggies
Adding vegetables like finely chopped onions, celery, and carrot to your meatloaf can prevent dryness and provide more diverse textures.
These veggies may not add much flavor but will give the meatloaf a pleasant textural contrast. You can also experiment with other veggies like mushrooms and bell peppers.
Adding Raw Veggies
Raw vegetables are crunchy, so adding chunky carrots or stringy celery to meatloaf can result in a textural nightmare. It's best to cook them before adding them.
Cooking duration may depend on the veggies you're using, but doing so before using them in the recipe helps enhance the sweetness and flavors that they bring to the table.