6. Ditch The Pan
A lot of people rely on loaf pans to provide their meatloaf with shape and structure, but the pan isn’t necessary. Try a more rustic approach by forming it by hand on a sheet pan!
One of the benefits of this approach is that there’s more exposed surface area, and that means more delicious caramelization. You can also make mini ones on a sheet tray instead of one big loaf, which makes for better leftovers.
Related: Mini Meatloaf “Cupcakes” With Mashed Potato “Frosting”
7. Get Hands On
When it comes to mixing meatloaf, your hands are the best tools for the job! Incorporate the ingredients carefully and avoid compressing them too much for the perfect texture.
8. Handle With Care
Along the same line as the previous tip, be careful with your meat mixture when you’re loading it into your loaf pan. Packing it down or squishing it too much will make it tough and dense!
(That’s another reason why forming your meatloaf by hand on a sheet pan is a good option!)
9. Let It Rest
Always let your meatloaf rest for at least 10 minutes after taking it out of the oven. Cutting into it too early will cause all the moisture to seep out, leaving you with dry and underwhelming meatloaf.
10. Do A Taste Test
In order to know that your meatloaf is properly seasoned, you have to taste it before you cook it. There’s an easy way to check the taste of your meatloaf before putting it in the oven (and don’t worry, it doesn’t involve eating raw meat!)
After you season the meatloaf mixture, just cook a bit of it in a pan on your stovetop! Once it’s cooked through, you can taste it to check that the flavor is where you want it.
11. Check The Temperature
Forget about playing the guessing game to determine whether or not your meatloaf is cooked through! Use a digital thermometer to know for sure. Once it reads 155°F, it’s done!
What’s your comfort food of choice?
Perfectly Moist Meatloaf
Jill Nystul
Easy, comforting, and delicious — use this recipe to make a quintessential meatloaf your family will love.
Course Main Course
Cuisine American
Servings 6 people
Calories 493 kcal
- 1 Tbs butter
- 1 small yellow onion finely chopped
- 1 carrot finely chopped
- 1 stalk celery finely chopped
- 2 tsp Worcestershire sauce
- 2 slices white bread torn into pieces
- 1/2 cup whole milk
- 2 pounds ground beef
- 2 eggs beaten
- 1/2 cup canned tomato soup
- 2 Tbs brown sugar
- Salt and pepper
- parsley to garnish
- Melt butter in a large skillet over medium heat, then add onions, carrots, and celery.
- Season with salt and pepper and cook until soft, about 5 minutes.
- Turn off heat and add Worcestershire sauce. Let cool.
- In a large bowl, combine bread pieces and milk. Let bread soak.
- Add ground beef, eggs, and cooked vegetables to the bread mixture and season with salt and pepper. Use your hands to gently combine the ingredients.
- Gently form into a loaf and set on a foil-lined sheet pan.
- In a small bowl, combine tomato soup and brown sugar. Pour over the loaf and spread to evenly coat.
- Bake at 325°F for about one hour, or until meatloaf reaches an internal temperature of 155°F.
- Let the meatloaf rest for 10 minutes, then sprinkle with fresh parsley and serve.
Calories: 493kcalCarbohydrates: 14gProtein: 30gFat: 35gSaturated Fat: 14gCholesterol: 169mgSodium: 264mgPotassium: 610mgFiber: 1gSugar: 8gVitamin A: 1918IUVitamin C: 4mgCalcium: 93mgIron: 4mg
