10 Mistakes Making When Cooking Meatloaf

Using lean meat

Skip the ground turkey or lean ground beef. Instead, go for ground beef that's 80/20, meaning it's 80 percent lean beef and 20 percent fat.

Slicing the meatloaf too soon.

Slicing into your meatloaf as soon as it comes out of the oven releases the juices onto the plate or the pan, and the loaf can fall apart

Not making a panade.

"Meatloaf should be light and tender when you bite into it," he says. "To get this texture you need to add equal parts of bread crumbs and liquid."

Not letting your breadcrumbs soak long enough.

When you're making your panade, you'll want to soak your breadcrumbs or bread in milk, allowing them to become completely hydrated

Using skim milk.

When you're making a panade with milk, use evaporated milk or whole milk, suggests Jessica Formicola, a recipe developer and blogger at Savory Experiments.

Using fresh breadcrumbs.

"If not, your bread will end up soaking up some of the moisture, leaving you with a dry meatloaf." She recommends mixing breadcrumbs 

Using boring ol' bread.

Chef Jessica Shillato of Spotted Salamander in Columbia, South Carolina suggests a sweet white bread like brioche or Hawaiian roll.

Overworking your meatloaf as you mix it.

The more you mix it, the tougher your meatloaf will end up, cautions Hines. "Have all your ingredients ready and add them to the meat mix

 Not cooking your veggies.

Celery, onions, and carrots are great additions to meatloaf. But a common meatloaf misconception is that you can skip cooking the vegetables

Forgetting a glaze.

A combination of mustard, ketchup, and brown sugar makes for an easy and delicious glaze, Beck says. 

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