This Meatloaf Is So Good It'll Convert Even the Biggest Meatloaf Haters (2024)

FAQs

Why did meatloaf fall apart? ›

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.

During America's Great Depression, meatloaf was one of the most common dishes due to simplicity and necessity. Making food last for as long as possible was an important part of survival. Meatloaf reserved its spot on dinner menus because it allowed home cooks to stretch their mealtime budgets.

In the UK, there are regional pork meatloaf dishes known as haslet, which can be eaten cold or hot.

Meatloaf is undoubtedly delicious, but it's not necessarily known for being healthy. In fact, when made using 80% lean ground beef, one pound of meatloaf contains roughly 1,152 calories. But when you cut that down to a serving size of about 4 ounces, it's 350 calories, which seems a lot more reasonable.

In June 2016, he was rushed to hospital after collapsing mid-way through a gig due to severe dehydration.

Too Much Liquid

One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.

In 2003, Meat Loaf was diagnosed with Wolff–Parkinson–White syndrome, a condition marked by an extra electrical pathway in the heart that causes symptoms like a rapid heartbeat. Meat Loaf had asthma and, in July 2011, he fainted on stage while performing in Pittsburgh due to an asthma attack.

There are a few reasons for this. The simplest is that people often botch meatloaf up, mainly by trying too hard to make it something other than a big loaf of meat with starchy fillers and flavoring ingredients. To me, the most discouraging reason could be our deep-seated societal aversion to things that are good.

However, Meat Loaf was ill-prepared for the demands of overnight celebrity and continuous touring. Overwhelmed by his new star status, he suffered a cocaine and alcohol-fuelled breakdown during which he was supported by his wife, Leslie Edmunds, who he married in 1978.

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

Did meatloaf sing for Ted Nugent? ›

Did You Know Meat Loaf Did Vocals On Ted Nugent's "Free-For-All" Album? Lone Star 92.5 | Chad Tyson.

Meat Loaf died on January 20, 2022, at the age of 74. The rockstar left behind his wife Deborah, whom he married in 2007, and his two daughters Pearl and Amanda, whom he shared with his ex-wife Leslie Aday.

You have probably heard it many times already: don't eat too much red meat or processed foods. But research shows processed red meats, like bacon, hot dogs, and salami are the biggest problem.

While it is sometimes associated with Southern cuisine, the truth is that its origins are actually much farther away. Meatloaf in America can be traced back to scrapple, a dish created by German immigrants in colonial Pennsylvania.

A single serving of frozen meatloaf might have 900 mg. All that excess salt causes your body to retain fluid, which will not only leaving you feeling bloated but can also lead to high blood pressure.

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.

But what causes this to happen in the first place? The most common reason meatloaf is mushy is too much liquid added to the mixture.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.