Good meatloaf is flavorful, moist and tender. It can be sliced without falling apart and tastes as good the second day as the day it was made. Meatloaf recipes contain ground meat, flavorings and binders. Starches, milk and eggs can all be used as binders in meatloaf recipes. Binders improve the structure of meatloaf so it can be sliced without crumbling, and they help retain moisture. To make a meatloaf without bread, use dairy products and eggs as binders. Ground chuck will remain moist during long cooking; combine it with ground pork and ground sirloin for maximum flavor.
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Preheat the oven to 350 degrees Fahrenheit.
Combine all the ingredients in a large mixing bowl. Wearing disposable gloves, lightly mix all the ingredients together with your hands.
Shape the mixture into an oval loaf and place it in a 9-by-13-inch baking pan, leaving an inch of room all around the meatloaf.
Bake the meatloaf until the internal temperature is 160 degrees as measured with an instant-read thermometer.
Remove the meatloaf from the oven. Cover it loosely with aluminum foil and allow it to rest for 30 minutes before slicing it.
REFERENCES & RESOURCES
- "St. Petersburg Times": The Method to This Meatloaf Madness
- Food Network: Low-Carb Beefed-Up Meatloaf
- Tasty Meatloaf Recipes: Low-Carb Meatloaf
- "Meatloaf: 42 Recipes"; Sharon Moore/Sally Sturman; 2003