FAQs
When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well.
Why is my meatloaf mushy and falling apart? ›
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.
Why won't my meatloaf stay together? ›
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 — you didn't include enough of your binding ingredient. Right after your meat, your binder, Frugal Cooking attests, is your most important meatloaf ingredient.
What to do with meatloaf that fell apart? ›
However, if your meatloaf falls to pieces when you cut it, here is a way to save the day.
- First, warm in a frying pan 1 tbsp of olive oil.
- Place in 1 tbsp of chopped carrots, and 1 tbsp chopped celery. ...
- Pour in a cup of plain tomato sauce or passata di pomodoro.
- Break up the meatloaf and place in pan.
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.
How to firm up meatloaf? ›
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.
What happens if you put too much eggs in meatloaf? ›
Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth.
What not to put in meatloaf? ›
Onions, garlic and celery do pose one problem though: they don't cook down easily. Little bits of crunchy onion or celery or potent, hot garlic will spoil the comforting aspect of eating meatloaf.
What is the best binder for meatloaf? ›
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.
Is it better to cook meatloaf covered or uncovered? ›
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.
Do Not Over Mix or Compress the Meat. Mixing your ingredients too much is a very common mistake that can really make for meatloaf with a tough, dry texture.
Should I drain the juice from my meatloaf? ›
Let the loaf cool for at least 15 minutes before serving. If you baked the meatloaf in a loaf pan, carefully drain off the liquid fat before transferring the meatloaf to a clean cutting board. Cut into thick slices and serve.
How to stop meatloaf from falling apart? ›
When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.
Why did my meatloaf turn out mushy? ›
Too much bread will lead to a less-than-ideal loaf, so if you're struggling with a mushy texture, you can merely play around with the filler-to-meat ratio. The less bread or breadcrumbs you use, the firmer your meatloaf will be when it comes out of the oven.
Why do people put milk in meatloaf? ›
The wet ingredients you add to meatloaf make it juicy. Using whole milk will add more richness and fat that keeps it from going dry. Along with ketchup and Worcestershire sauce, it gives meatloaf a marvelous texture.
How to keep meatloaf from getting soggy? ›
Meatloaf that isn't soggy
Shape it into a long mound on a sheet tray lined with parchment or foil, and the excess fat will drain away from the loaf during cooking. If you've properly bound and shaped your meatloaf and haven't overcooked it, it will have the perfect texture without being soggy or dry.
Why does my meatloaf have so much grease? ›
Meatloaf is notorious for being greasy when cooked in a loaf pan; it basically just sits in its own fat and cooks! Here's a simple trick to reduce the grease in your homemade meatloaf. When making meat loaf, line the bottom of your pan with slices of bread. Place the meat mixture in the pan and bake as usual.
What makes meat mushy? ›
When you cook the steak for more than 6 hours, the connective tissue breaks down, and it begins to shred. Cooking for up to 24 hours or longer is almost guaranteed to make the steak mushy.
