Meat loaf is a classic dish that has graced dinner tables for generations. However, achieving that perfect balance of moistness and tenderness can be a challenge. In this guide, we'll explore the time - honored Test Kitchen tricks to help you make a delicious, moist, and tender meat loaf from scratch every single time.
First and foremost, the choice of meat is crucial. A good combination for meat loaf is a blend of ground beef, pork, and veal. The fat content in these meats contributes to the moisture of the final dish. Ground beef with around 20% fat is a great option as it adds juiciness. You can also use turkey or chicken if you prefer a leaner alternative, but you may need to take extra steps to keep it moist.
When it comes to binding the meat together, breadcrumbs are a staple. But don't just use any breadcrumbs. Soak them in milk first. This not only softens the breadcrumbs but also adds an extra layer of moisture to the meat loaf. The milk also helps to break down the proteins in the meat, resulting in a more tender texture. Use about 1/2 to 3/4 cup of soaked breadcrumbs for every pound of meat.
Another important ingredient is eggs. Eggs act as a binder, holding the meat and other ingredients together. They also contribute to the structure of the meat loaf. For a standard meat loaf made with 2 - 3 pounds of meat, 2 - 3 eggs should do the trick. Make sure to beat the eggs well before adding them to the meat mixture.
Vegetables are not only a great way to add flavor and nutrition to your meat loaf but also help with moisture. Finely chopped onions, carrots, and celery are classic additions. Sauté them in a bit of butter until they are soft and fragrant before adding them to the meat. The moisture released by the vegetables during cooking will keep the meat loaf juicy.
Seasoning is key to making a flavorful meat loaf. A simple combination of salt, pepper, garlic powder, and onion powder can go a long way. You can also add herbs like parsley, thyme, or oregano for an extra burst of flavor. Don't be afraid to experiment with different seasonings to find your favorite combination.
Now, let's talk about the cooking process. Preheat your oven to 350°F (175°C). Shape the meat mixture into a loaf and place it in a baking dish. To prevent the top of the meat loaf from drying out, you can cover it with a piece of aluminum foil for the first 30 - 40 minutes of cooking. This will trap the steam and keep the meat moist.
After the initial 30 - 40 minutes, remove the foil and let the top of the meat loaf brown. The total cooking time will depend on the size of your meat loaf. A general rule of thumb is to cook it for about 1 hour per pound of meat. Use a meat thermometer to ensure that the internal temperature of the meat loaf reaches 160°F (71°C) for beef, pork, or veal, and 165°F (74°C) for turkey or chicken.
Once the meat loaf is cooked, let it rest for 10 - 15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more moist and tender final product. You can serve your meat loaf with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
In conclusion, making a moist and tender meat loaf from scratch is all about the right ingredients, proper preparation, and careful cooking. By following these time - honored Test Kitchen tricks, you'll be able to enjoy this classic dish at its best, every time you make it.
