How To Keep Meatloaf From Falling Apart (Works Every Time)
Meatloaf falling apart can be frustrating, but with the right tips and techniques, you can achieve a perfectly firm and sliceable meatloaf every time.
The key lies in using the right combination of ingredients and ensuring proper preparation. Start by incorporating a binding agent, which is crucial to holding the meatloaf together.
These ingredients help absorb moisture and act as a glue, keeping the meat mixture intact. For every pound of meat, aim to use one egg and about half a cup of breadcrumbs or a similar binder.
Additionally, the type of meat you choose plays a significant role. A mixture of ground beef, pork, or veal with a little fat content (around 80/20 ratio) provides the right texture and flavor.
Lean meats tend to lack the moisture needed to bind well, so mixing in a slightly fattier meat can help. When combining the ingredients, avoid overmixing the meatloaf mixture.
Overworking it can lead to a dense texture and cause it to crumble. Instead, mix gently until everything is just combined. Moisture is another important factor.
Incorporating ingredients like milk, broth, or even grated vegetables like onions and carrots can add moisture and prevent dryness, which helps the meatloaf hold together better.
Shaping the meatloaf also matters. While it may be tempting to pack the meat tightly to form a solid loaf, doing so can lead to uneven cooking and crumbling.
Shape the meatloaf gently and evenly without compacting it too much. Placing the meatloaf on a lined baking sheet or in a loaf pan can also support its structure during cooking.
Finally, cooking at the right temperature is critical. Bake your meatloaf at 350°F (175°C) for even cooking, and use a meat thermometer to ensure the internal temperature reaches 160°F (70°C).