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.

On 12/19/2013 11:22 AM, Wayne Boatwright wrote:
>
> Hmm... I might try that, but at just 35 minutes I have a feeling it
> won't be as brown as I'd prefer.
>
If you cook a 1 lb meatloaf at 400 for 35 minutes, it's going to be
plenty brown. If not, just increase the oven temperature. I just make a
free form loaf and bake it in a frying pan. If you like a brown crusty
loaf, don't use a loaf pan. I covered the meatloaf I made last night
with some kimchee paste and ketchup. Amazingly, it was a little too
spicy for me but my wife dug it.

On 12/19/2013 9:11 PM, Wayne Boatwright wrote:
> On Thu 19 Dec 2013 03:14:01p, dsi1 told us...
>
>> On 12/19/2013 11:22 AM, Wayne Boatwright wrote:
>>>
>>> Hmm... I might try that, but at just 35 minutes I have a feeling
>>> it won't be as brown as I'd prefer.
>>>
>> If you cook a 1 lb meatloaf at 400 for 35 minutes, it's going to
>> be plenty brown. If not, just increase the oven temperature. I
>> just make a free form loaf and bake it in a frying pan. If you
>> like a brown crusty loaf, don't use a loaf pan. I covered the
>> meatloaf I made last night with some kimchee paste and ketchup.
>> Amazingly, it was a little too spicy for me but my wife dug it.
>>
>
> Okay, the temp and time is worth a shot. I usually use a heatproof
> glass baking dish and somnetimes surround the loaf with potatoes and
> carrots.
>

I think that one of the important things to remember is to soak the
crumbs in water. Just adding crumbs to the ground beef without adding
additional moisture will make it a dry, dusty, loaf. Adding the crumbs
to meatload allows you to load up on liquids in the mix. I've tried
making a really wet loaf just to see how much moisture it could hold.
The results were kind of strange and watery but it was better than a
dried up loaf. I've tried pretty much everything, even adding bread
crumbs without soaking first. That makes for a dry loaf. Me no likee.
Also, don't overcook your meatloaf. If your meatloaf doesn't come out
brown enough for your liking, just roast at a higher temperature next time.

On 12/20/2013 9:32 PM, dsi1 wrote:

> I think that one of the important things to remember is to soak the
> crumbs in water. Just adding crumbs to the ground beef without adding
> additional moisture will make it a dry, dusty, loaf. Adding the crumbs
> to meatload allows you to load up on liquids in the mix. I've tried
> making a really wet loaf just to see how much moisture it could hold.
> The results were kind of strange and watery but it was better than a
> dried up loaf. I've tried pretty much everything, even adding bread
> crumbs without soaking first. That makes for a dry loaf. Me no likee.
> Also, don't overcook your meatloaf. If your meatloaf doesn't come out
> brown enough for your liking, just roast at a higher temperature next time.

Never soaked the crumbs, never had a dry meatloaf, but I do add an egg
per pound and often add either ketchup, sour cream, or both.

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

On 12/20/2013 4:38 PM, Ed Pawlowski wrote:
> On 12/20/2013 9:32 PM, dsi1 wrote:
>
>> I think that one of the important things to remember is to soak the
>> crumbs in water. Just adding crumbs to the ground beef without adding
>> additional moisture will make it a dry, dusty, loaf. Adding the crumbs
>> to meatload allows you to load up on liquids in the mix. I've tried
>> making a really wet loaf just to see how much moisture it could hold.
>> The results were kind of strange and watery but it was better than a
>> dried up loaf. I've tried pretty much everything, even adding bread
>> crumbs without soaking first. That makes for a dry loaf. Me no likee.
>> Also, don't overcook your meatloaf. If your meatloaf doesn't come out
>> brown enough for your liking, just roast at a higher temperature next
>> time.
>
> Never soaked the crumbs, never had a dry meatloaf, but I do add an egg
> per pound and often add either ketchup, sour cream, or both.

Evidently, there's differing approaches to that which we call
"meatloaf." I used to add eggs to hamburger mix but these days I don't
bother. Ketchup and sour cream are good in meatloaf but really, the
sky's the limit as to what can be added. I'll add a can of corn if I'm
feeling kicky.