Julia Child's Meatloaf Recipe | CDKitchen.com (2024)

FAQs

What ingredient keeps meatloaf from falling apart? ›

To help your meatloaf stay together add things such as eggs, bread, crushed croutons, oatmeal, crackers, and breadcrumbs, these are all key ingredients that help meat stick together. I hope that this helps to answer your question. What are the secrets to a firm, sliceable meatloaf that slices and won't fall apart?

Joanna Gaines Meatloaf Recipe from Magnolia Table Cookbook is really the best and the easiest meatloaf recipe ever. This easy meatloaf is made with ground beef, finely chopped onion, tomato sauce, saltines, Cheddar cheese, Worcestershire sauce, salt, and pepper; and glazed with ketchup.

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

Use high-fat meat.

For a meatloaf made with a leaner beef or turkey, consider mixing in some ground pork and/or veal in order to achieve a moist, tender meatloaf. Chopping up bacon and adding it to the mix is always a great way to add fat. Oh, and covering it in bacon never hurts, either.

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

"I always let the kids pick what they're wanting," she says. "We don't cook every night, but as often as we can. I like to cook a warm meal for the kiddos and Chip."

Where Is Chip and Joanna Gaines' Restaurant Located? Magnolia Table is an eight-minute drive from the Silos, the downtown Waco, Texas, shopping complex home to Chip and Joanna's many businesses. The restaurant only serves breakfast and lunch and is open from 7 a.m. to 3 p.m. from Monday to Saturday.

“Typically with sweets, I go all out,” she says. “If you're gonna make the cake, just make the cake.” The key, of course, is moderation. Gaines does stress that most of her family's food includes things like the nutritious vegetables and fruits that grow in their own garden—like this beautiful broccoli!

What does adding an extra egg to meatloaf do? ›

Sure, egg yolks add some rich flavor to a meatloaf, but the real reason we need eggs is for structure—to help bind the meatloaf together. This is especially important since we're making a free-form meatloaf, or one that you shape by hand, versus using a loaf pan.

Gordon Ramsay's meatloaf recipe is made with ground beef, although you could use ground lamb, pork, veal, venison, or poultry as well if you like. When your meatloaf is cooked, you can slice it like a loaf of bread to make individual portions and serve them to your family or guests.

The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don't get that delicious crust.

No bells and whistles - just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping. Use a gentle touch with ground beef. Over-mixing will result in burgers, meatballs or meatloaves with a firm texture.

One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.

Oats are a great breadcrumb substitute when used as a binder in meatballs or meatloaf. Try them in one of Ree Drummond's favorite recipes: BBQ comfort meatballs.