It is added to ground meat preparations to keep them moist as they cook. To minimize cracking, smooth the top of the loaf by rubbing in a little cold water before baking. A panade is stale bread that has been soaked in milk, water or stock and pureed. A meat thermometer should read 155 degrees F. Let cool for 30 minutes and pour off the fat and juices before serving. I will use an egg in a bread pan sized loaf of meatloaf as a binder and 1/2 cup of panade for moisture. Beat egg and milk together in a small bowl, then pour over bread cubes. For individual servings that bake quickly, mound the meat mixture into greased muffin tins and bake for 20 to 30 minutes. During cooking, the fat will liquefy, making the meatloaf moist. After removing from the oven, let the meatloaf stand for about 20 minutes before serving. President Harry Truman famously called meatloaf and tomato sauce his favorite meal, "Cooking Light" magazine notes.

Place bread cubes in a large bowl. I agree with this. If you are making a meatloaf with a leaner protein such as chicken or turkey, you will need to add more liquid to the meatloaf to replace the juices that would be produced by the fat. As I mentioned I am not a meatloaf expert at all.

Try adding several pieces of white bread like wonder bread that has been broken up into the mix as well as an extra egg and a cup of whole milk. Dried-up meatloaf is not hard to fix, however. Flavor the meat and add additional moisture with wet ingredients like ketchup, BBQ sauce, Worcestershire sauce, or soy sauce. If you’re using very lean meat, consider blending it with about 30 percent ground pork. I cooked the meatloaf in a bread loaf pan and used parchment paper to stop it sticking. If you swap the crackers out, make sure you use something with a buttery flavor. Any combination of beef, veal, pork, or lamb works really well. I think that will have contributed to keeping the meatloaf moist as the breadcrumbs and onion will have absorbed the fat released from the meat. But I did use 12% fat ground beef from Aldi in this meatloaf. The secret to keeping meatloaf moist. And, this super moist meatloaf was just the ticket for when my Lenny was recovering from oral surgery.

My boys love protein. Bake in the lower middle of the oven for about 1-1/2 hours at 350 degrees F. The meat loaf is done when the juices run almost clear with a pale pink tinge. Turkey Meatloaf Turkey Meatloaf Ingredients. There are several ways to moisten dried meatloaf, so choose the one that works best for you. If they are anything like mine, they will love it! I don't think it's too dry - I think it's too moist. Ground turkey – All breast meat is fine (that’s what we used in the images), or if you prefer a dark + white meat mix, that will work too.

The fattier pork will keep the meatloaf moist and tender. ; Crackers – I am partial to Ritz crackers. ; Onion – Grated or very (very) finely minced. Some recipes call for dry bread crumbs and milk to be added to the meatloaf, which is essentially the same … Reheating leftover meatloaf can be a challenge, because it tends to dry out. Let stand until bread absorbs milk, about 15 minutes. If you make this recipe, you’ll have to be sure and let me know your family’s response. Pre-heat oven to 350 degrees. You are adding too much liquid to the meatloaf. This turned out to be a good idea as …

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