One-Dish Meatloaf, Potato and Vegetable Recipe (2024)

FAQs

What is the basic meatloaf formula? ›

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

Follow this tip: Whether you use a classic blend of onion, carrot, and celery, or go for a blend of different veggies, give them a quick sauté with some olive oil first. Not only will the vegetables be more tender and flavorful, but they'll also add a little more moisture to the meat.

Roasted vegetables, such as carrots, green beans, and bell peppers, can add a burst of color to your plate. Flavor-wise, the caramelized edges of the roasted veggies bring out their natural sweetness, which pairs nicely with the savory notes of the meatloaf.

When choosing a baking pan, avoid a small loaf pan or baking dish. A tight fit means that the loaf will steam — think school cafeteria meatloaf. Instead, use a sheet pan or a large baking dish and leave some breathing room so the edges will caramelize nicely.

Next time, try adding in an extra egg and/or some more breadcrumbs.

Try adding minced garlic, parsley, and thyme for a deeply savory taste. For mouthwateringly bold meatloaf, add Worcestershire sauce, Dijon mustard, and ketchup to the pre-baked mixture. This blend ensures that each bite is deliciously balanced with just a hint of sweetness.

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

Metal pans are great conductors of heat; in other words, they heat up quickly, but in turn, they also cool down more rapidly once removed from the heat source. Additionally, metal pans can withstand higher temperatures than glass.

Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture. Make Use of Milk: Soak breadcrumbs in milk before adding them to your mixture. This will keep your meatloaf moist during baking.

How to keep meatloaf from sticking to the bottom of the pan? ›

Parchment paper is a great option to line your pan the next time you cook meatloaf. It prevents the meat from sticking to the pan resulting in a meatloaf that is evenly cooked all the way through and looks ready to eat.

No bells and whistles - just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping.

Many years ago, someone introduced me to the “Meatloaf Rule,” which is this: The first time you realize you don't like something, you POLITELY call on the “Meatloaf Rule.” This simply means you don't like something and you don't want to hurt someone's feelings, but you also really don't want to eat whatever was put in ...

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.