{"id":24536,"date":"2025-11-18T16:29:36","date_gmt":"2025-11-18T23:29:36","guid":{"rendered":"https:\/\/uwyoextension.org\/uwnutrition\/?post_type=newsletters&p=24536"},"modified":"2025-11-18T16:29:36","modified_gmt":"2025-11-18T23:29:36","slug":"mouthwatering-meatloaf","status":"publish","type":"newsletters","link":"https:\/\/uwyoextension.org\/uwnutrition\/newsletters\/mouthwatering-meatloaf\/","title":{"rendered":"Mouthwatering Meatloaf"},"content":{"rendered":"

Meat Matters<\/strong><\/p>\n

Ground beef is considered the classic choice for making meatloaf. Moist, tender, and flavorful meatloaf is made with ground meats that have a higher fat content. A lean meatloaf is typically dry, compressed, tough, and chewy. What\u2019s the point of making meatloaf if your family doesn\u2019t enjoy eating it? Try using 80\/20 ground beef for the perfect balance of flavor and juiciness. Using only one type of meat limits flavor and texture. You could also substitute half of the ground beef with chicken, turkey, pork, or Italian sausage.<\/p>\n

Texture with Veggies<\/strong><\/p>\n

The ideal meatloaf holds its shape while staying moist, which is no easy feat. You need the vegetables in the mix for flavor and moisture. Add finely chopped or grated onion, bell pepper, and garlic for a subtle crunch. Other common ingredients include celery and carrots. Keep your total veggie amount somewhere between 1\/2 cup and 3\/4 cup. Any more than that and the vegetables tend to interfere with the meatloaf holding together after baking.<\/p>\n

Egg<\/strong><\/p>\n

Eggs act as a binder in meatloaf, helping to hold the ingredients together. This is especially important if you are making a free-form meatloaf or one that you shape by hand. Thanks to the egg, a loaf will stay together in the oven and yield neat slices at the table.<\/p>\n

Breadcrumb Alternatives<\/strong><\/p>\n

Swap out plain, boring breadcrumbs for panko breadcrumbs, crushed saltines, oatmeal, French fried onions, or dry stuffing mix to fold in. Don\u2019t think of breadcrumbs as just a filler ingredient\u2014they actually absorb fat and juices that would otherwise seep out, keeping the meatloaf moist. Mix the starch and liquid before assembling the meatloaf, so the starch has time to soak up some of the liquid.<\/p>\n

Liquid<\/strong><\/p>\n

Cooks get a deliciously rich texture by adding milk to seasoned breadcrumbs and allowing all the liquid to be absorbed. Some recipes call for tomato sauce or broth; it is a matter of taste. This time-honored tradition for making the most succulent meatloaf creates a flavorful binder that evenly distributes moisture throughout the loaf.<\/p>\n

Cheese It<\/strong><\/p>\n

Pumping your meatloaf with some cheese at the center makes for a fun surprise for the family, especially when they see how gooey and melty it is when sliced. The best cheeses for this purpose are Colby, Cheddar, Swiss, and Monterey Jack. You might also try Gouda, Muenster, Fontina, Asiago, or Provolone for a more complex flavor. And if you\u2019re making a spicy meatloaf, Pepper Jack would be ideal for a bit of kick.<\/p>\n

Flavor Boosters <\/strong><\/p>\n

Salt and pepper reign as seasonings, but it\u2019s easy to add complexity and character by exploring your spice rack. Try adding minced garlic, parsley, and thyme for a deeply savory taste. Adding wet ingredients such as BBQ sauce, Worcestershire sauce, mustard, or soy sauce also bolsters flavor profiles.<\/p>\n

Handle With Care<\/strong><\/p>\n

Be gentle and use a light touch when mixing the ingredients for your meatloaf. Gently fold or massage those ingredients in with your fingers (food-safe gloves are recommended here) so everything is incorporated. Also, don\u2019t pack the meat mixture into the loaf pan because no one wants to dine on dense, tough meatloaf!<\/p>\n

Pan<\/strong><\/p>\n

Use a baking sheet to cook meatloaf. Line a rimmed baking sheet with parchment paper or foil for easier cleanup. A loaf pan will cause the meatloaf to steam in its own drippings, rather than forming a nice crisp exterior.<\/p>\n

Glaze<\/strong><\/p>\n

Who doesn\u2019t love a thick, slightly sweet glaze slathered all over the top of their meatloaf? A sweet ketchup glaze is the traditional topper for most meatloaf preparations. I prefer to bake the meatloaf initially without the glaze for several reasons: to prevent the glaze from burning, to create a better surface for the glaze to adhere to, and to avoid trapped steam that can make the meatloaf soggy. Spread the glaze on the meatloaf during the last 20-30 minutes of baking.<\/p>\n

No Guessing<\/strong><\/p>\n

Don\u2019t guess when a meatloaf is done. Insert an instant-read thermometer into the center of the meatloaf periodically throughout the last half of the cooking process. When the meatloaf reaches 155-160\u00b0F, remove it from the oven. Next, cover the meatloaf with foil and let it rest for 5-10 minutes before slicing.<\/p>\n

Pairings<\/strong><\/p>\n

Pair meatloaf with these sides for an enticing taste of home.<\/p>\n