Meatloaf how many eggs

Easy, just chop them finer and soften them. We've got the vegetables in there, now for a few ingredients to up the meaty backbone of the loaf, namely deploying my trusty umami bombs: anchovies, Marmite, and soy sauce. All three of these ingredients are rich in glutamates and inosinates, chemical compounds that trigger signals that tell our brains we're eating something savory and meaty. They make the meatloaf taste meatier without imparting a distinct flavor of their own.

Mixing this flavor base into my meat produced a mixture wetter than any other meatloaf mix I'd seen. This led to a moister end product that retained moisture with the help of the gelatin , but it proved problematic when shaping the loaf. I could bake it in a loaf pan, but I prefer making free form loaves on a baking sheet to maximize surface area for flavorful browning or glazing. The solution was to use a hybrid method. I packed my meatloaf mix into a loaf pan, covered it with foil, and then inverted the whole thing onto a rimmed baking sheet, spreading out the foil so that I now had a foil-lined baking sheet with an inverted meatloaf and loaf pan on top of it.

I baked this way for about half an hour—just long enough to set its shape—and then used a spatula and kitchen towels to lift off the pan. The result was a perfectly loaf-shaped meatloaf just right for slicing into sandwiches , with all the advantages of a free-form loaf and its extra surface area. You can leave your meatloaf completely undressed, but I kind of like the old-fashioned, low-brow sweet vinegariness of a ketchup-and-brown-sugar glaze.

Draping the loaf in bacon wouldn't do any harm either. I still haven't tried topping my loaf with bananas as Mr. Nickerson so helpfully suggested. As he could tell you, though, the beauty of meatloaf lies in the almost infinite ways in which it can be customized. So long as your ratio of meat to binders is correct, the sky's the limit as to what you can do. I sometimes add chopped pickles or briny olives.

Pine nuts or almonds also add texture and flavor. My mother—who, I believed for a long time, looked for ways to hide raisins where you'd least expect them—would probably enjoy some raisins in her loaf. I'm not one to judge. Combine the chicken stock and buttermilk in a liquid measuring cup and sprinkle the gelatin evenly over the top.

Set aside. Place the bread and mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside. Add the anchovies, Marmite, soy sauce, paprika, and garlic to the processor bowl and pulse until reduced to a fine paste, scraping down the sides of the bowl as necessary. Add the onion, carrot, and celery and pulse until finely chopped but not pureed.

Heat the butter in a inch nonstick skillet over medium-high heat until foaming. Add the chopped vegetable mixture and cook, stirring and tossing frequently, until it is softened and most of the liquid has evaporated, about 5 minutes; the mixture should start to darken a bit. Stir in the buttermilk mixture, bring to a simmer, and cook until reduced by half, about 10 minutes.

Transfer to the bowl with the mushrooms and bread, stir thoroughly to combine, and let stand until cool enough to handle, about 10 minutes. Add the meat mixture to the bowl, along with the eggs, cheese, parsley, 1 tablespoon kosher salt or half that volume in table salt , and 1 teaspoon pepper. With clean hands, mix gently until everything is thoroughly combined and homogeneous; it will be fairly loose.

Pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through, about 15 seconds. Transfer the mixture to a 9- by 5-inch loaf pan, being sure that no air bubbles get trapped underneath.

You may have some extra mix, depending on the capacity of your pan; this can be cooked in a ramekin or free-form next to the loaf. Tear off a sheet of heavy-duty aluminum foil large enough to line a rimmed baking sheet and use it to tightly cover the meatloaf, crimping it around the edges of the pan.

Refrigerate the meatloaf while the oven preheats. The meatloaf can be refrigerated for up to 2 days. When the oven is hot, remove the meatloaf from the refrigerator and, without removing the foil cover, carefully invert it onto the rimmed baking sheet.

Loosen the foil and spread it out, leaving the pan on top of the meatloaf see note. Fold up the edges of the foil to trap the liquid that escapes from the meatloaf while baking. Bake until just beginning to set the top should feel firm to the touch , about 30 minutes.

Use a thin metal spatula to lift an edge of the inverted loaf pan, jiggling it until it slides off the meatloaf easily, and use oven mitts or a folded kitchen towel to remove the pan, leaving the meatloaf on the center of the foil. There will be quite a bit of exuded juices; this is OK. Remove from the oven and let rest for 15 minutes. Meanwhile, Make the Glaze: Combine the ketchup, brown sugar, vinegar, and pepper in a small saucepan and cook over medium-high heat, whisking occasionally, until the sugar is melted and the mixture is homogeneous, about 2 minutes.

Remove from the heat. Use a brush to apply some glaze to the meatloaf in a thin, even layer, then return it to the oven and bake for 3 minutes. Glaze again and bake for 3 minutes longer. Glaze one more time and bake until the glaze is beginning to bubble and is a deep burnished brown, about 4 minutes longer.

Remove from the oven and allow to rest for 15 minutes. Slice and serve with any extra glaze and mustard or ketchup as desired.

For best results, grind your own meat. If grinding meat, use pork shoulder and beef chuck or a mix of beef short rib and beef brisket. Keep your hands well moistened when forming the loaf, to prevent sticking. Cooking instructions are the same. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads.

Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Other than that, followed the recipe completely, and it was wonderful!!! Very tasty and moist one thing I can't stand is a dry meatloaf, not this one!

Thanks for the post! I made this recipe and altered it according to previous reviews: 1 I added Worcestershire Sauce 2 didn't have any fresh onion so I used minced 3 added garlic powder 4 added 1 slice of bread ripped into pieces since it seemed too wet when mixing 5 used a glass baking dish 6 doubled the topping 7 used seasoned bread crumbs. This turned out great and we went back for seconds even when my man is sick and said he wasn't hungry! I personally thought the topping was a tad too sweet so I would do everything the same next time except reduce the brown sugar some.

This was very easy and a big hit. Will definitely make again and again!!! Made this dish for company the other night and WOW! It was a BIG hit! My 6 yr old had 2 huge pieces and my hubby even had leftovers for breakfast the next morning while we were all still sleeping! Seasoned breadcrumbs are a must for this recipe; Would be very bland without them. Thanks for the great recipe! Hands down, this was the best meatloaf that I've ever made.

I used about 2. Following some of the advice of others as well as adding a few of my own tweaks, the meatloaf was perfect. Here's what I did: 1. It was an abundance of sauce, and a lot of the other reviews said that there wasn't enough sauce, so I spooned a thin layer at the bottom of the loaf, molded half the loaf, then sauced the top, and then added the rest of the loaf on top and sauced it really well.

This was absolutely perfect. Lastly, there was no specification on whether or not to cook the meatloaf covered or uncovered. I used enough aluminum foil to line the baking dish as well as cover the top so I essentially wrapped the loaf in foil and cooked covered for 45 minutes, drained most of any accumulated liquid and cooked uncovered for an additional 30 minutes.

This was super moist and delicious!!!!! Wendy Douglass. I made this meatloaf with my boyfriend. Not only was it delicious but we had a lot of fun making it. At first i was worried that it would be too onion-y, but using the whole onion was well worth it.

Rating: 2 stars. This recipe was definitely easy to make but I wasn't sure of the brown sugar mixture that goes on top and sure enough when my husband tried it, he said it was like eating desert and dinner at the same time. He made me promise not to make this again. Personally, I thought it was ok. Eggs are an ingredient in nearly every meatloaf, and they have two distinct roles. Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture.

They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat. To help your meatloaf stay together add things in like eggs and bread crumbs because they are key ingredients that bind meat stick together. Another reason why your meatloaf may be falling apart is that it is overcooked.

With the average meat loaf recipe requiring about 2 lbs. Q-Whenever I make meatloaf, using eggs and bread crumbs plus the usual ingredients, the loaf crumbles and will not keep its shape. A-Meatloaves most often crumble when they contain too many bread crumbs or too few eggs or when they have not cooled partially in the fat-filled loaf pan in which they were baked.

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. A large slice has between calories and calories, 23 grams of protein and 27 grams of total fat. Serve a delectable dessert to finish the meatloaf meal.

Ice cream, cake or a fruit pie would make a suitable dessert. An old-fashioned choice might include bread pudding or strawberry shortcake. You have to add tomato sauce instead of ketchup in the sauce. Although distinct from ketchup, mayonnaise can serve the role of a glaze. You can add great flavor through red and green peppercorn paste.