Mini Meatloaves with a Tomato Glaze | Slimming World Recipes (2024)

FAQs

Why milk instead of water in meatloaf? ›

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

Most of the other ingredients can be switched out, such as oatmeal or crackers instead of breadcrumbs or egg substitute instead of eggs, but without ketchup inside the mixture and as part of the glaze on top, you're missing that touch of sweetness and acidity that balances out the other ingredients.

By free-forming a meatloaf—not cooking it in a loaf pan—we get maximum surface area exposure, and therefore maximum flavor. So not only does it make it easier to slice and guard against sogginess, but mounding your meatloaf instead of panning it also makes your meatloaf literally tastier.

Sure, egg yolks add some rich flavor to a meatloaf, but the real reason we need eggs is for structure—to help bind the meatloaf together. This is especially important since we're making a free-form meatloaf, or one that you shape by hand, versus using a loaf pan.

In meatloaf, this is most commonly the eggs and breadcrumbs. Your binding ingredient is only second to the meat itself in your recipe and the reason why meatloaf crumbles. When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

Add one or two eggs per pound of meat for a moist texture. Make Use of Milk: Soak breadcrumbs in milk before adding them to your mixture. This will keep your meatloaf moist during baking. Slather on Sauce: Add a layer of ketchup, barbecue sauce, or a mixture of both on top of your meatloaf before baking.

When the meatloaf is done, remove the loaf pan from the oven and let the meatloaf rest for 10-15 minutes. Drain the extra fat and liquid off of the meatloaf and discard. Slice the meatloaf and serve.

You're Not Sufficiently Seasoning the Meat

Before you cook the meatloaf, it's not a bad idea to very quickly saute a small nub of the meat mixture and give it a taste. If you feel like it needs a bit more seasoning, then adjust as necessary before baking the entire loaf. Black pepper is up to your discretion.

Mix ground beef, onion, salt, pepper and garlic powder in a bowl. Mix in bread, milk, egg, 1 tbsp mustard, and 1/4 cup ketchup. Press mixture into a loaf and put in baking dish.

Is it better to cook meatloaf at 350 or 375? ›

The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don't get that delicious crust.

Covering your meatloaf is a matter of preference. When you cover a meatloaf, the meat cooks more evenly thanks to the steam trapped inside the pan. The foil or lid also helps the meat retain its moisture, which is useful when cooking with lean meats (like chicken or turkey).

Parchment paper is a great option to line your pan the next time you cook meatloaf. It prevents the meat from sticking to the pan resulting in a meatloaf that is evenly cooked all the way through and looks ready to eat.

Milk adds richness and moisture, while the bread helps keep the meatloaf texture softer. So, omitting milk would omit some creaminess and moisture. Those can be easily subbed out by many other ingredients like chicken stock, cream, butter, etc.

Yes, you may make cakes with milk instead of water. Because fat provides richness and solidity to the cake, milk can increase the cake's moisture content and flavor. 1) Use the same quantity of milk as water called for in the recipe.

In an absolute pinch, water can sometimes be used as a substitute in a recipe that calls for milk…but you might experience some changes in flavor and texture. (Think: Less creamy, less fluffy and less rich.)

You will need a bit more milk than the amount of water required (because of the milk solids). The dough will be softer, the crumb less open. You will have to bake it at lower temperatures than a lean bread. In other words, your bread will be more like a sandwich bread.