Glazed Chipotle Meatloaf Recipe (2024)

FAQs

Why milk instead of water in meatloaf? ›

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.

Binders like eggs or breadcrumbs will certainly help to keep your meatloaf together.

By free-forming a meatloaf—not cooking it in a loaf pan—we get maximum surface area exposure, and therefore maximum flavor. So not only does it make it easier to slice and guard against sogginess, but mounding your meatloaf instead of panning it also makes your meatloaf literally tastier.

Sure, egg yolks add some rich flavor to a meatloaf, but the real reason we need eggs is for structure—to help bind the meatloaf together. This is especially important since we're making a free-form meatloaf, or one that you shape by hand, versus using a loaf pan.

Without milk, the meatloaf may be slightly drier [1]. However, there are alternative ingredients that can be used to maintain moisture, such as water or dairy-free milk substitutes. Binding: Milk acts as a binding agent in meatloaf, helping to hold the ingredients together.

Aim for the consistency of a paste with no extra liquid after you mix it in with your bread. 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.

A neat trick to soak up the grease under your meatloaf is to line the bottom of the pan with bread slices. The bread soaks up the grease as the loaf bakes. When the meatloaf is done, you can either throw out the bread or bake it to make some truly indulgent toast.

The best temperature to cook the meatloaf at is 350°F and it requires about 1 hour, give or take a few minutes, depending on size and shape. 1 hour should be more than enough for a 2 pound meatloaf.

Whether you slather a thick layer of ketchup on top of the meatloaf before it goes into the oven, add a few tablespoons to the ground meat mixture, or serve extra ketchup on the side, this tangy-sweet, umami-rich condiment balances out the richness of the beef, making it an essential part of the dish.

Not only does sheet pan meatloaf bake up faster than its traditional loaf-shaped cousin, it also has more surface area, meaning every bite is laden with that deliciously caramelized topping.

Should I saute onions before adding to meatloaf? ›

The answer is: it depends. Onions are a great addition to meatloaf because they add a lot of flavor and moisture. Raw onions have a strong, pungent flavor and will give the meatloaf a sharper taste. However, if the onions are cooked before adding them to the meatloaf, they will become sweeter and milder.

Cool 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.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Yes, you may make cakes with milk instead of water. Because fat provides richness and solidity to the cake, milk can increase the cake's moisture content and flavor. 1) Use the same quantity of milk as water called for in the recipe.

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.

The milk has fat, protein, and sugars. The fat and sugars improve flavor and texture, the protein provides some structure. Water has none of these, and will have too much moisture. How do you make a cake mix with water?