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.

That is also a lot of rabbit food for one pound of meat. Try this one. Aint never heard a complaint.

Griffloaf
Here's the meatloaf recipe:

?1/2 cup bread crumbs (I use Progresso Italian)
1/4 cup milk
2 tablespoons olive oil
1/2 cup onions, finely diced
3 garlic cloves, minced
1.5 pounds ground beef
1 pound Jimmy Dean Hot sausage
1 large egg, lightly beaten
1/2 cup grated Parmesan
5 or 6 dashes of Worchestershire
Salt and freshly ground black pepper

Saute the diced onions in the oil until they turn golden (about 10 minutes). Soak the bread crumbs in the milk for a couple minutes. Mix everything together and form into loaf. I smoke the loaf on a piece of parchment paper cut as close to the size of the loaf as possible. With the WSM that allows all the grease to drain into the water pan and the smoke penetrates the bottom of the loaf making a smoke ring there as well. I smoke at 300-350* until the loaf hits 170-175*. Sometimes I put a red sauce (ketchup, brown sugar, and mustard to taste) on top for the last half hour or so.

The best part of meatloaf are the sandwiches made with the leftovers.

Griff