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1. Use a light hand when mixing; overworking the mix makes for tough meatloaf. 2. Traditional meatloaf is a blend of ground beef, pork and veal. Reduced-fat ground beef or a blend of ground beef and turkey works just as well. 3. Moisten your hands lightly with a thin coat of oil when mixing so the meat doesn't stick to your fingers. 4. If you don't like the feeling of raw meat between your fingers, put all the ingredients in a gallon-sized zipper plastic bag and knead the mixture through the plastic. 5. Check seasonings by frying up a small patty of the mixture and tasting it. 6. You can make meatloaf either in a loaf pan or free-form. Free-form meatloaves have a crust all around; loaf-pan meatloaves have a more "steamed" texture. It's strictly a matter of preference. 7. You can make mini-meatloaves in muffin tins. They'll cook faster, kids love the size and the leftovers freeze beautifully! 8. Let your meatloaf rest for about 10 minutes after it comes out of the oven; it will hold together better when slicing.
Published 02/08/08
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Meatloaf has a bad reputation, but when it's made well, it's a tasty treat! If you have struggled to get the hang of making meatloaf, we've got some tips to help you make it as good as Mom's—unless that's the problem: Mom's meatloaf was awful! If that's the case, here are ideas to make a meatloaf even better than Mom's!
