When I go to slice my meatloaf it falls apart on the plate
Why does my meatloaf fall apart when I cut it for serving. I used 2 eggs and 1 cup of breadcrumbs in the loaf. I just don't get it.
Best Answer
Cook at a slightly lower temperature (until meat thermometer in center = 160 degrees). Let it sit before you cut it. Cut with sharpest knife you can. Less breadcrumbs (or no breadcrumbs) -- you can try using oatmeal instead. Only one egg, and add some other liquid ingredients like tomato paste or sauce or Worscheshire sauce or even a little bit of Cream of Mushroom soup (not my fave but it works). Add a small amount of water if desired. Choose ground beef that is not the leanest kind, it holds together better. You can also mix different types (80/20 and 90/10) or mix another ground meat like pork in there too for slightly different texture.
Recipe I'd try: 1 to 1 1/2 pounds ground beef 1/2 cup bread crumbs [or oatmeal]* (optional) 1 can of condensed tomato soup (other kinds work too) 1 egg 1 small onion finely chopped (about 1/4 cup) 1 tablespoon Worcestershire sauce ground black pepper 1/4 tsp salt 1/4 cup water
Mix the beef, 1/2 the can of soup, bread crumbs, egg, onion, Worcestershire sauce, salt and black pepper in a large bowl. Place the beef mixture into a loaf pan and shape firmly into desired loaf shape. Pour the rest of the soup over the top of the meatloaf. Bake at 350°F for 1 hour or until center reaches 160 degrees. Let stand for 10 minutes before slicing.
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Quick Answer about "When I go to slice my meatloaf it falls apart on the plate"
The most common reason as to why your meatloaf may fall apart is that it doesn't have enough binding agents, like eggs and breadcrumbs. These ingredients are key because they're what makes the meat mixture stick together and stay together while it cooks.How do you keep a meatloaf from crumbling?
If you pull your meatloaf out of the oven after an hour of baking and realize that it's basically a crumbly mess, you likely did one thing wrong \u2014 you didn't include enough of your binding ingredient. Right after your meat, your binder, Frugal Cooking attests, is your most important meatloaf ingredient.How long should meatloaf sit before slicing?
Slice into your loaf too soon and the juices will seep out, leaving you with a drier meatloaf. Follow this tip: After removing the meatloaf from the oven, let it rest for five minutes before cutting into it.Meat Loaf - You Took The Words Right Out Of My Mouth (Hot Summer Night) (PCM Stereo)
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Answer 2
Is the burger to lean? I add some porkfat ground to mine. Or it crumbles.This is water buffalo burger that I use.
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