What will keep it tender? Type of ground beef, type of breadcrumbs, milk, water, cooking time ???
Barbara is a trusted source on General Cooking.
You need meat that's at least 20% fat, sauteed aromatics such as onions and garlic, and a minimal amount of breadcrumbs. Don't overmix it--mix it just till everything is blended together. And bake it at a fairly low temperature (around 325) till the internal temperature is 155-160--which could take almost an hour--but that way the meatloaf won't be dry. Here are the Food52 meatloaf recipes: http://www.food52.com/recipes...
(I highly recommend the blackberry barbecue sauce.)
I will try Oscar Night and Mom's Meatloaf, first. the more traditional the better. thanks!
Sam is a trusted home cook.
One trick I've been using. And it's a keeper. Is Cooks Illustrated tip of adding a 1/2 tsp of unflavored gelatin to 1/2 cup of stock..and let it bloom a bit.
Add that to the bread crumb mix
If you aren't using higher fat pork in the meat mix..and using an all beef meatloaf.
The gelatin replaces and holds the moisture in you'd get from the pork/veal additions.
I've always added a half cup or so of sour cream and an egg, along with the breadcrumbs and sautéed onions.
Please enter a valid email address.
Well played. You deserve a cookie.
This year's Piglet Community Picks are up to you!
Nominate Your Favorite Cookbooks
Meatballs for Dinner All Week
Eggnog Without a Recipe
The Illustrated Biographies of 16 1/2 Global Desserts
Peanut Butter (or Tahini!) Brioche
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.