On 12/18/2013 8:46 AM, Wayne Boatwright wrote:
> I make a pretty tasty old-fashioned meatloaf, if I do say so myself.
> However, it invariably wants to fall apart when I slice it, and I can't
> figure out what I'm doing wrong. (Years ago when I made meatloaf this
> usually didn't happen.)
>
> I have tried varying the amount of bread or cracker crumbs, the number
> of eggs and other additions, etc., but to no avail.
>
> Any ideas as to what's wrong with this?
>
> This is the basic meatloaf I always start with:
>
> 1 Egg
> 1/3 Cup Chili Sauce
> 1 Teaspoon Worcestershire Sauce
> 1/2 Teaspoon Dry Mustard
> 1/2 Teaspon Salt
> 1/2 Teaspoon Black Pepper
> 1/4 Teaspoon Garlic Powder
> 1 Pound Ground Beef (or 2/3 beef and 1/3 pork)
> 1/3 Cup Chopped Onion
> 1/4 Cup Chopped Green Pepper
> 13 Saltine Crackers, finely crushed
> 1 Tablespoon Chili Sauce
>
> Preeheat oven to 350° F.
>
> Whisk together the egg, chili sauce, Worcestershire sauce, dry mustard,
> salt, black pepper, and garlic powder. Set aside.
>
> Crumble ground beef into large mixing bowl.
>
> Add chopped onion, chopped green pepper, and crushed crackers.
>
> Toss meat mixture together with two forks until all ingredients are
> well distributed.
>
> Add reserved egg mixture and mix thoroughly with hands.
>
> Shape into an oval loaf and place in baking dish.
>
> Smooth top and spread 1 tablespoon chili sauce evenly over surface.
>
> Bake in lower third of oven for 1 hour, 15 minutes, or until nicely
> brown and juices run clear.
>
> Remove from oven and cover with aluminum foil. Allow to stand 15
> minutes before slicing.
>

I think you're using way too many crackers. Try using 5 or 6. Soak the
crackers in water for a few minutes before adding it to the mix. I don't
usually cook a one pound meatloaf but I'd bake it for about 35 minutes
at 400 for a small one.