ANSWERS: 41
  • You can keep it covered with tin foil or put a bowl of water in the oven The evaporating water will bring the moisture up in the oven so the moisture won't dissipate from the meatloaf.
  • I don't really like meat loaf but I do like this, take hamburger form it like a hollow easter egg. fill with, fried green peppers,bacon,onions and chunks of tomatoes and shredded cheese put lid on and bake. Cook it you'r self and have a nice meal together.
  • You could always offer to cook it instead.
  • Just wait until she isn't looking and pour some water in there, that should do the trick, not too much though...
  • My wife makes an awesome meatloaf, but she doesn't write down the recipe. Ask Shopping Sheryl. If anyone has a good recipe on this site, it'll be her. http://www.answerbag.com/profile/?id=162772
  • Your wife must have been related to my mother, she made the driest meatloaf in the world. I would even eat meatloaf anymore cause I can still remember that dry peice of meat on my plate as a child. Maybe you can have your wife add salsa to her meatloaf. That is how my daughter makes hers and her sons love it it is nice and moist and flavorfull.
  • Why don't you just cook meatloaf with her, then?
  • I make all sorts of meatloaves from traditional to Mexican and Italian, even one that is like e Reuben sandwich (rye bread, sauerkraut, cheese) Awesome. But dryness is never a problem. And I've used many types of meat from beef and elk to rabbit and turkey. It sounds like she isn't treating it with gentleness. If you squeeze it too firmly, press it hard to shape it, you will dry it out. Does she soak her bread in some kind of liquid like milk or stock? And don't overcook it, either. Here's a recipe that's pretty close to my traditional one that comes from Alton Brown. That way I don't have to type all night:-) The only differences I would do is to soak the breadcrumbs in about 1/3 cup milk and then squeeze them a little to drain some of the milk out. And I would substitute some of the beef for 1/2 lb pork. 6 ounces garlic-flavored croutons 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dried thyme 1/2 onion, roughly chopped 1 carrot, peeled and broken 3 whole cloves garlic 1/2 red bell pepper 18 ounces ground chuck 18 ounces ground sirloin 1 1/2 teaspoon kosher salt 1 egg For the glaze: 1/2 cup catsup 1 teaspoon ground cumin Dash Worcestershire sauce Dash hot pepper sauce 1 tablespoon honey Heat oven to 325 degrees F. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
  • I never use a receipe, but if you add ingredients that have lots of moisture, it keeps the loaf moist. Extra lean meat will be a lot drier than that with a higher fat content. I use plenty of onions, a few eggs, celery, sometimes a can of condensed mushroom or tomato soup, chopped apples, raisins, mushrooms or whatever I have handy. I find that putting it in a loaf pan, or one with sides, holds more moisture as it cooks. If you shape a loaf on a cookie sheet, it will dry out. I will often cover with foil until just before it is done and uncover to brown. I also like to slather the top of the meatloaf with BBQ sauce, honey, ketsup, orange juice concentrate, cranberry sauce, or whatever will make a strong but pleasant contrasting flavor. As for presenting it to her, why not say you ran across a comment thread on some website (that you can't find again) and it had some really interesting ideas for meatloaf that sounded really tasty. Ask if she would she be willing to try them, or would she mind if you gave a few of them a whirl? Good luck!
  • I just make a pretty basic meat loaf and turn it Mexican. To about a pound of meat I add about 1/2 cup of salsa and some taco seasoning and a little extra cumin. I make my own seasoning but you can use old el paso or whatever. The salsa seems to keep it very moist.
  • Juice or GREASE??? "Properly Made" meatloaf dictates the Pan to be used solely as a "Mold" so as to allow the "Liquids" to drain from the "Loaf" for "Slicing/Serving". I personally think the answer is somewhere between the 2 methods. If we save the "Liquid" Separating the "Grease" we can make a "Gravy" to put back into the "Sliced Loaf" at serving minus all the "Grease"!!! If cooked in a "Deep Loaf Pan", the same thing can be done as well, U just don't get as even of "Baked Crust" all over it. I personally like to use a Sage Sausage which also adds to the "Grease" along with a 70/30% Hburg. mix. I use Tomato Paste, Worcestershire, Onions, Garlic, Egg, Celery, Bell Peppers, Olives, Peppers (all types),S&P to taste. Enjoy! John
  • Tell her you would like to try a new meatloaf. This one is great. I snuck in the ketcup and stuff when my husband wasnt looking. He thinks its just bacon, cheese, and hamburger. But he loves it and it isnt dry at all. Bacon Cheeseburger Meatloaf 1 pound ground chuck 10 slices bacon, cooked and crumbled 1 (8-ounce) package sharp Cheddar, grated 2 large eggs, lightly beaten 1/4 cup bread crumbs, toasted 1/4 cup mayonnaise 1 tablespoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup ketchup 2 tablespoons prepared mustard 1 (3-ounce) can French fried onions Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
  • I would suggest cooking it with her one night and suggesting some new ingredients. "hey honey, can we try this in it?" "why" "it might be good! you never know until you try!"
  • when i make meatloaf i don't really use a recipe but try:1.ground beef 2.onion and celery powder(my kids won't eat it with chunks of the real stuff...haha) 3.heinz chili sauce(instead of ketchup) 4.club crackers 5.1 small jar of baby apple sauce mix it all up and save a little chili sauce and apple sauce to put on top.....spead it on after you make the loaf and then i bake it on one of those pans that lets the grease drain.....it's very yummy :)
  • Here is a great recipe. You will have to device a great way to give it to her yourself :) 1 1/2 pounds of ground beef 3/4 cup of crushed saltine crackers 1 small chopped onion 1/2 cup of packed brown sugar 3/4 cup of milk 2 large eggs 1/4 teaspoon grounded ginger 1/2 cup of ketchup 1 1/2 teaspoons of salt 1/4 teaspoon of black pepper Preheat your oven to 350 degrees then, lightly grease your 5x9 inch loaf pan. Now, pack the brown sugar onto the bottom of your greased loaf pan and even out the ketchup onto the sugar. Now, in a mixing bowl, mix well all the other ingredients and create a shape of a loaf. Place the mixture on top of the ketchup. Now, bake in your preheated oven for about an hour or until the juices are not visible.
  • I've never made a dry meatloaf but I don't know what I do to make it that way! lol I just usually toss in whatever I have in the house, plus some ketchup and an egg and a little breadcrumbs. What's really good in meatloaf is that garlic cheese spread, I think it's called Borsin or something like that, comes in a little round package. And I ALWAYS mix my meatloaf with the mixer so it gets mixed well. Also, it could turn out dry if she cooks it too long or uses a ground meat that doesn't have enough fat...ground sirloin is great for you, but it dries out easily. Maybe she's trying to be as healthy as she can with the meatloaf by using a very low fat meat?
  • http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R090203 This is the best meat loaf I have ever had and it's low fat. It's great, the homemade BBQ sauce on top makes the world of difference. Yum!
  • Ketchup makes it too sweet. Use a cup of tomato juice instead.
  • this is my grandmother recipe. it isnt one of those with tomato or ketchup though. anyways here it is one pound of ground beef one egg table spoon of ground sage ruffly about 15 saltine crackers or some dry bread about half teaspoon of dry mustard half a large onion one garlic clove and 3/4 to one cup of milk you bake uncovered in a 350 degree oven for one hour I also add a little olive oil.. maybe a teaspoon.. good luck. by the way i dont usually measure my ingredients so you may have to adjust. the meat loaf should be very soft and wet before baking it.
  • I don't eat hamburger but cook it for my family anyway, while watching a cooking show this southern host added water to the mix, and what ever else you want, I do it all the time for hamburgers on the grill. Grew up on a farm, my mom cooked everything till it was well done.
  • Add 1 egg per 2 pounds of ground beef, or some tomato sauce in the mixture. At least your wifes meatloaf is just dry...It took me 2 years to get my wife to stop putting cheese in hers. Yuck.
  • I don't use a recipe, but I usually use: 1 1/2 lbs. ground beef (at least 85% lean) 2 eggs 1/2 - 3/4 cups crushed saltine crackers salt and pepper to taste 1/2 cup milk or half and half 1 cup chopped veggies (onions, peppers, mushrooms) shape into loaf and place in preheated oven (350 degrees) and cook for about an hour. To top: 1/2 cup ketchup 1/2 cup packed brown sugar 1 tbsp Worcestershire sauce 1 tbsp yellow mustard. mix well and pour over top of meatloaf
  • Stick with her recipe if it tastes decent and add 1 can of cream of mushroom soup....easy and moist.
  • Here is the recipe my grandma passed down to me years ago... the funny thing is, it's the only one that isn't really a recipe... it's in a can (no ketchup or onions :) Hunt's Meatloaf Fixin's (tomato sauce section-not at wal-mart) Ignore their directions Get 2 cans, substitute bread crumbs with minute rice, cook 45 min at degree it says with one can. Pour half of the other can over the top and cook for another 15 min. Everyone I have given it to loves it! Just say you came across it on here... or on your homepage.
  • This problem is so common with meatloaf. She is either over cooking it or putting in too much filler like bread crumbs. The secret to a real moist meatloaf is finally chopped mushrooms. It doesn't matter what recipe you use just adding 1/2 cup of extremely fine chopped mushrooms will ensure that your meatloaf, no matter how overcooked, will be moist.
  • my husband makes this meatloaf and has it ready for me when I get home from work 2lbs of ground beef 1 small onion diced small 3/4 cup of quick oats 1/2 can of tomatoe soup(campbells) 1 egg beaten and 2 or 3 TBS of catsup make a mixture of brown sugar and catsup and put on the top like a frosting about 1/4 cup of brown sugar and 1/2 cup of catsup bake 1hr and 15 min at 350 degrees let stand for 15 min she will love it and serve it with potatoes and vegtables and a note telling her how much you appreciate her.
  • I would add cream of mushroom soup.
  • Find a decent sounding meatloaf recipe....make it yourself....and kindly serve it to her!
  • Grate an onion on a box grater and add ketchup to the mixture. Not putting in too much breadcrumb is key too and not cooking it on too high a temprature
  • I always add about a half jar of good applesauce along with the mustard, ketchup, onions, peppers, eggs, bread crumbs, salt, pepper and mixture of ground veal, pork and beef.
  • What you need is a meat thermometer. It's dry because it's over cooked. If it's cooked till done, and not beyond, it will be fine.
  • My mom pour V8 juice over the loaf and basted it with V8 while it was baking. Here's an online recipe:http://www.cooks.com/rec/view/0,1926,147167-234200,00.html
  • honestly, if the rest of her cooking is good, is the meatloaf that big of a deal? Does she make meatloaf so many times a week that you cant just be appreciative of what she does for you and not knit pick her every little quirk? anyway, in answer....i dont have a recipe, nor have I ever had a meatloaf that was juicy. BUT, if you find one....just give it to her and tell her that (insert name here) raved about how awesome this is. would you mind trying once just so I can see for myself? That should cover any indication that you are dissatisfied with hers.
  • OK...the bottom line for moist meatloaf is...........breadcrumbs. Yeah, boring huh? Before you mix all the ingredients together, mix up a cup 1/2 of bread crumbs with some milk or broth(this is for no more than 2 lbs meat) until they are soggy, but not liquid. Let them sit for a couple minutes to soak up the liquid. Stir the bread crumbs into your regular recipe. Trust me, it works. also let the meatloaf rest outside the oven for 15 minutes before you cut it. (If you still want more juiciness after that, stir in a can of cream of mushroom.) Bake at 350 for 50 minutes.
  • One thing that will make it juicy is using hamburger meat that has a higher fat content. For a 3 to 4 lb. meatloaf I use 2 packs of dry onion soup mix, some bread crumbs 2 eggs, a splash of milk and chopping 3 cloves of garlic. Top it off with a can of Cream of Mushroom soup (mix a couple of splashes of a dry white wine in it) and pour on top. Sliced bell peppers on top is optional. Why not surprise her and you make the meatloaf. Throw in a couple of baking potatoes and make a nice salad. She'll probubly be very delighted (as long as you wash the dishes too) Oh yeah, bake at 350 for @ 1 hr. and 15 to 30 minutes. Bon Appetite! ! !
  • Don't use lean meat. It needs about 15% fat. Add more tomato sauce. Or better yet, tell her you have heard of a great way to make meatloaf by using bbq sauce instead of tomato sauce. Tell her to add at least half a bottle. I don't know your wife but if my husband makes a suggestion, I like to usually give it a try.
  • My mother's recipe was simple: a pound of meat, an egg, an onion and I believe, about a cup of seasoned bread crumbs, salt and pepper to taste. Mix it lightly with your hands, just enough to mix everything through. The more you handle it, the tougher its going to be. Mold it into a loaf shape, put in a pan, and bake at 350 for about an hour. As for a tasteful way to give it to her, offer to cook dinner for her once in a while and you make it for her.
  • How about some lazy Sunday, YOU make dinner, and you can dig up a good meatloaf recipe. Baked potatoes and steamed veggies will complement. Meatloaf and Sundays go together well. Sunday was my dad's day in the kitchen. My stepmother did not mind that at all.
  • grate a fresh potato(small shred)into milk add bread crumbs in the milk potato mixture then add to other ingedients dont use lean meat a 70/30 hamburger or a blend of ground unseasoned pork and leaner hamburger 50/50
  • my mom used to brown hers off then let it slow simmer immersed in pasta sauce usually 3 hrs it was to die for, and the sauce on pasta was killer too
  • I think i would like her very dry meatloaf, i tend to like dry foods, i don't like a lot of moist stuff as far as foods are concerned anyway :).

Copyright 2020, Wired Ivy, LLC

Answerbag | Terms of Service | Privacy Policy