Should I Cover my meatloaf when I bake it?
What is the best filler for meatloaf?
- Oatmeal. …
- Dried Vegetables. …
- Pork Rinds. …
- Boxed Stuffing. …
- Cooked Rice. …
- Dried Soup Mix. …
- Fresh or Frozen Veggies. Consider adding some fresh spinach or frozen vegetables into the mixture. …
- Potatoes. Adding potato flakes to meatloaf is another great way to hold everything together while adding an extra bit of creamy goodness.
Should meatloaf be covered while baking?
The Secrets to a Perfectly Moist Meatloaf
- Fat Is Your Friend. No matter which meats you decide to use, the right ratio of lean meat to fat is a critical factor in determining the texture and moisture ...
- Vegetables Are Your Other Friends. ...
- Use Enough Filler. ...
- Do Not Over Mix or Compress the Meat. ...
- Slow and Low Is the Way to Go. ...
- Use a Digital Thermometer to Determine Doneness. ...
- Let Your Meatloaf Rest. ...
Do you cover meatloaf when baking in oven?
Things You'll Need
- Ground meat
- Eggs
- Breadcrumbs
- Herbs and seasonings (optional)
- Food processor (optional)
- Aromatic vegetables (optional)
- Pan (optional)
- Olive oil (optional)
- Water
- Skim milk or moist condiment (optional)
Should you cover meatloaf?
Cover a single large meatloaf with a piece of aluminum foil during cooking to keep it moist, but uncover it for the last 15 minutes of baking. “Meatloaf is highly suited to being either frozen raw for cooking later or cooked and frozen to reheat.”
Directions
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
Cook's Notes
If you usually bake meatloaf in a loaf pan, you'll be surprised to see what a nice crust it gets when it's shaped free-form and cooked on a baking sheet.
A few simple tips are all you need
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Fat Is Your Friend
No matter which meats you decide to use, the right ratio of lean meat to fat is a critical factor in determining the texture and moisture of your meatloaf. A ratio of 80 percent meat to 20 percent fat is the generally accepted formula. Some cooks use 30 percent fat, but there is a fine line between juicy and greasy.
Vegetables Are Your Other Friends
By adding finely diced or pureed aromatic vegetables to your mixture, you are adding additional moisture into the meatloaf. Not only does this make your final product juicier, but it also adds lots of extra flavor.
Use Enough Filler
The function of breadcrumbs in meatloaf is to absorb and retain the juices so you have a moister loaf. Meat by itself will simply drain away the juices and end up dry. A percentage of 15 to 25 percent breadcrumbs in relation to the meat is common in most of today's recipes.
Do Not Over Mix or Compress the Meat
Mixing your ingredients too much is a very common mistake that can really make for meatloaf with a tough, dry texture. Self-control is the key; once the ingredients are mixed in, stop. Remember, the meatloaf is going to be mixed more as it's shaped before baking. When shaping your loaf, looser is better.
Slow and Low Is the Way to Go
Some recipes have you cook your meatloaf at temperatures as high as 425 F. Noted food authority Alton Brown says that the ideal oven temperature for a moist meatloaf is 325 F. If the oven is too hot it will reduce the cooking time, but it tends to dry out the meat.
Use a Digital Thermometer to Determine Doneness
If you cook your meatloaf too long, it will become dry. But it needs to reach a safe temperature for food safety, so you don't want "rare" meatloaf.