Meatloaf is Mushy: Causes and Fixes (2024)

FAQs

How do you fix a mushy meatloaf? ›

Remove the meatloaf from the pan you've been using and put it on a flat sheet pan instead. This change allows the liquid to spread more evenly to help the meatloaf cook, but it won't look like the meatloaf you see in photos. The result will look a little flatter. However, the meat will be fully cooked and firmer.

When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

Is it better to add milk or water in meatloaf? Without question, it is better to use milk in meatloaf. The added fat adds richness and moist texture to the meatloaf, and the added milk proteins encourage additional browning reactions (which means more flavor).

Topping dry meatloaf with avocado adds creaminess and rich moisture, masking an unpleasantly grainy consistency. Avocado has binding superpowers, clinging to the dry slab of meatloaf and restoring it to its optimum texture.

Also, meat ground too many times will become “mushy” or if the meat has warmed above 37 degrees F. If you must stuff off a grinder using a stuffing tube, grind the meat first through a kidney plate (2 or 3 hole plate).

Meatloaf that isn't soggy

Shape it into a long mound on a sheet tray lined with parchment or foil, and the excess fat will drain away from the loaf during cooking. If you've properly bound and shaped your meatloaf and haven't overcooked it, it will have the perfect texture without being soggy or dry.

Eggs Add Structure

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.

If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes! However, bread is still the best choice of all the potential options.

Do you cover meatloaf when baking? ›

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.

Usually, milk is used to soak chunks of bread, that are them mixed into the meat in order to improve the moisture and texture of the loaf. You can simply substitute vegetable, chicken or beef stock for the milk in any recipe, soak the bread in that, and then add it to the mix.

Yet your meatloaf came out dry, overcooked, and tough. This is most likely a result of overmixing. Overmixing your meatloaf ingredients can ruin the texture, moisture, and structure of your meatloaf.

Let the loaf cool for at least 15 minutes before serving. If you baked the meatloaf in a loaf pan, carefully drain off the liquid fat before transferring the meatloaf to a clean cutting board. Cut into thick slices and serve.

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.

The reason your meatloaf may still be pink in the middle when fully cooked is nitrates. Nitrates are natural chemicals that bind proteins in the meat to prevent them from releasing oxygen molecules during cooking.

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.