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Meatloaf falling apart

[Replies: 5]

Last Post Oct 28, 2009 2:12 PM by: jacqmari

jacqmari

Posts: 1

Re: Meatloaf falling apart

Posted: Oct 28, 2009 2:12 PM

I don't bake meatloaf in a pan. I form it into a loaf of sorts and bake in a baking pan, uncovered. That's the way my husband's mother did it and it never found a reason to change her method. Also, I find that my electric knife is the very best knife to use to slice the meatloaf. I never have problems with crumbling.

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deedee4444

Posts: 1

Re: Meatloaf falling apart

Posted: Oct 28, 2009 10:05 AM

Made the A.1. Meatloaf recipe last night. It was
delicious, but I had the same problem I do with all
meatloaves. The slices crumble apart. What can I do?

Meatloaf falling apart—
This is from the “Joy of Cooking”
1964 edition.
Twice-ground will compact more
than once ground.
You do not find this in prepackaged ground beef.
(It’s only ground once with a coarse grind)
Go to a butcher and have them grind it.
And watch them grind it.
It should look compact.
Do not over handled
Use good quality beef, freshly ground and use at once.
Needs only light shaping.
I prefer round steak. For beef, pork and veal mix.
½ lb beef, ¼ pork, ¼ veal per lb of meat

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jschnitty

Posts: 1

Re: Meatloaf falling apart

Posted: Oct 28, 2009 6:20 AM

I too have this problem with meatloaf; so thank you for the tips.

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dtmarks

Posts: 3

Re: Meatloaf falling apart

Posted: Oct 27, 2009 1:04 PM

Thanks for the suggestions...but I need a little more help.
Large eggs-Yes
Meat amount-Yes
Meat was lean...and I didn't know I should let it stand for that long. It probably stood 5 minutes. So could I increase the bread crumbs or the number of eggs?

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st.boisterous

Posts: 939

Re: Meatloaf falling apart

Posted: Oct 27, 2009 12:34 PM

Well, until Kraft gets back to you, here are some suggestions for where it could be going wrong:

First of all, are you completely sure that all your measurements are correct. A big factor could be your meat to binding ratio. So be sure you are accurate with your meat weight and bread crumb measures. Also, what size eggs are you using? Most recipes call for large eggs unless otherwise stated.

What fat content ground beef are you using. If it's too dry or lean, you may not be getting enough moisure to bind with the bread crumbs.

Finally, you want to be sure the mixture is well mixed (but not fiddled with to the point where it will become tough) and you want to press it firmly into the pan. Other than that, be sure that it is baking long enough to come up to proper temperature (160) and that it has time to rest (generally 10 minutes or so should do the trick) once it comes out of the oven. Like lasagne, if it is cut while too hot, it will fall apart.

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dtmarks

Posts: 3