Recipe: Big Green Egg Meatloaf (2024)

FAQs

What is the basic meatloaf formula? ›

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.

Is it better to add milk or water in meatloaf? Without question, it is better to use milk in meatloaf. The added fat adds richness and moist texture to the meatloaf, and the added milk proteins encourage additional browning reactions (which means more flavor).

If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes! However, bread is still the best choice of all the potential options.

Olive Oil: Olive oil is far runnier and, naturally, oilier than eggs, so you'll want to add one tablespoon at a time until the consistency seems right. Roughly ¼ cup of olive oil equals one egg.

Eggs Add Structure

Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.

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.

In meatloaf, this is most commonly the eggs and breadcrumbs. Your binding ingredient is only second to the meat itself in your recipe and the reason why meatloaf crumbles. When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.

What is the best filler for meatloaf? Panko breadcrumbs are the best filler. They soak up the milk and eggs and bind everything together. They also add tons of flavor and keep the interior of your meatloaf from going dry.

The most common reason meatloaf is mushy is too much liquid added to the mixture. Too much liquid will stop the meatloaf from baking and cause the meat to boil instead.

So, I googled and it said mayonnaise can be used as a substitution. So, I used 1/2 cup of mayonnaise in place of the eggs, but did everything else as directed apart from adding some ketchup to the top for the last 5 minutes. It was very good and very moist (the mayo helped with that I'm sure).

Can I use Bob's Red Mill egg replacer for scrambled eggs? ›

Just don't try to scramble it or make an egg white meringue--it's fantastic, but it's not magic! Check out our recipes tab for more ideas on how to incorporate our vegan egg replacement into your favorite dishes and baked goods.

What Oven Temperature Should I Use for Cooking Meatloaf? 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.

You can often buy meatloaf mix at the store, but if you'd rather make your own, it's simple to do. The ratio of meatloaf mix is usually 1:1:1, meaning that you'll need equal parts ground beef, ground pork, and ground veal.

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.