April Fools' Day Meatloaf "cake" Recipe - Food.com (2024)

FAQs

How to make crispy meat loaf? ›

Combine Panko bread crumbs, salt, and pepper in a third shallow dish. Coat a slice of meat loaf on both sides with flour, then egg, and finally with bread crumbs. In a large skillet, heat oil until hot. Fry a few slices at a time 1 to 2 minutes on each side, or until golden brown.

Eggs are an ingredient in nearly every meatloaf, and they have two distinct roles. 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.

That'll prevent the top of the meatloaf from cracking and help ensure your meat is moist. Or you could pair Ina Garten's easy meatloaf with our buttermilk mashed potatoes or garlic-and-Parmesan roasted carrots.

Properly mixing a meatloaf prior to forming not only assures an evenness of flavor, but it also facilitates the linking of myosin in the meat, creating more of the protein network that will help to hold the slices together. However, overmixing can cause meatloaf to become springy, rubbery, and too dense.

Clever cooks get deliciously rich texture by adding milk to seasoned breadcrumbs and allowing all the liquid to be absorbed. This time-honored tradition for making the most succulent meatloaf creates a flavorful binder that evenly distributes moisture throughout the loaf.

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.

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.

To keep your meatloaf from falling apart while slicing, you need the proper binder ingredients. For 1 pound of ground beef add 1/2 cup of whole milk, 1 large egg and 1 cup of breadcrumbs.

Eggs bind the mixture, add flavor and increase browning, but too much egg will make a meat loaf tough and rubbery. Use about one egg per pound of meat. If using pork sausage, skip the egg. Milk adds flavor and moisture and helps distribute the seasoning throughout the mass.

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.

Crushed Chips Or Pretzels

Look to your pantry for that bag of chip crumbs no one will eat. They are perfect for when you need to substitute in a pinch. They're crispy and crunchy and add lots of texture to a dish. Flavored chips may also add zing to your topping.

The flour and other dry ingredients seal in moisture to prevent the food from becoming tough. The coating helps to brown the food and provides a crunchy layer. The seasoning in the coating adds flavor to your food.