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The Superior meatloaf recipe transforms this traditional comfort meal into a simple dinner for a busy week that takes less than 10 minutes to cook. This popular dish for families can serve eight people, only requires an hour to bake, and is perfect for busy families.
This recipe is foolproof and uses Lipton Onion Soup Mix as the main ingredient, equivalent to 2 pounds of ground beef, to create the perfect flavorful base. You can also increase your nutritional content by adding chopped red or green bell peppers that provide 20 per cent of your Vitamin C requirements. Each serving contains an average of 24g of protein. It is easily made using a standard 13 x 9-inch baking pan.
What you’ll learn
- The key ingredients and ideal proportions
- Techniques for mixing and shaping that are highly skilled
- Controlling the temperature and baking techniques
- Solutions to the common meatloaf issues
Essential Ingredients for the Perfect Souperior Meatloaf
The basis of a tremendously superior meatloaf is carefully chosen ingredients that work in perfect harmony. Let’s look at each ingredient that makes this dish stand out.
What’s the reason? Lipton onion soup mixes are the best secret weapon.
A single packet of Lipton onion soup mix transforms plain minced meat into a scrumptious masterpiece. The humble package adds flavor and savory notes without requiring multiple spices. Additionally, the dried onions that are in the mix spread equally throughout the meat, creating the same flavor for every bite.
Selecting the best meat mix
I suggest using ground beef with an 80/20 fat-to-lean ratio for the best flavor. While confident cooks experiment with different recipes incorporating meat, the traditional recipe is based on 2-pound ground beef. In particular, this ratio gives sufficient fat that keeps the meatloaf hydrated while keeping its shape.
The most effective binder ingredients, as well as their proportions
The best binding mix is based on these ratios for a two-pound meatloaf:
- 2 large eggs
- 3/4 cup plain dry breadcrumbs
- 3/4 cup of water
- 1/3 cup of ketchup
The breadcrumbs soak up the fat and liquid, which prevents it from drying during cooking. The eggs function as the main binder, keeping everything in place when cut. Furthermore, the component has liquid (water or milk) that moistens the breadcrumbs, giving them the perfect texture to prevent the meatloaf from becoming crumbly.
The recipe’s success is in keeping these exact proportions. When combined correctly, the ingredients produce an incredibly firm meatloaf to cut but soft enough to melt into your mouth. The moisture level remains constant throughout the cooking process, ensuring that each slice is perfectly held together.
Mastering the Mixing and Shaping Technique
The perfect texture of your meatloaf relies heavily on the correct mixing and making techniques. We should learn these essential steps instead of diving straight into the process.
Proper mixing techniques to avoid hard meatloaf
The secret to a soft meatloaf is the gentle handling of the ingredients. The overmixing can result in a complex and dry texture. Mix ingredients until they’re entirely integrated to get the most effective results. The mixture should be somewhat tacky after mixing correctly.
If you’re looking for a hands-free method or suffer from arthritis, an electric stand mixer with a paddle attachment is perfect. Remember these mixing tricks in your mind:
- Make use of cold ingredients for more consistency in your mix
- The mixer should be running at a low speed.
- Combine dry ingredients, and then slowly add liquids.
- Stop mixing the mixture once it gets somewhat sticky (about 30 minutes)
Techniques for slicing to ensure even cooking
A proper shape ensures an even cooking experience all over your meatloaf. As opposed to packing it tight, make it more flexible to prevent prolonged cooking time. As per Ina Garten’s recipe, press the meat mixture into an oblong shape that is uniform in thickness throughout. This prevents some pieces from becoming overcooked while others are undercooked.
Pan selection and cooking tips
The choice of a sheet pan or loaf pan dramatically determines the texture of your meatloaf. Sheet pans produce a crunchier exterior and brown surfaces, especially since they expose more of the area to direct heat. Loaf pans, on the other hand, trap juices and give an even, moister texture.
Place your pan on parchment paper for ease of removal. This easy step will prevent sticking and also make cleaning easier. Be aware that the choice of pan affects not only the texture but also the shape. Sheet pan meatloaves are generally thinner, while loaf pans offer the traditional rectangular shape.
Expert Tips for Baking and Temperature Control
The precise control of temperature differentiates between dry, overcooked, and dry meatloaf and succulent superior meatloaf. At first, knowing the proper temperature settings and timing will guarantee consistency in results.
A perfect oven temp and time
The setting of your oven to 350 degrees F provides the ideal setting for cooking evenly. For a meatloaf that weighs 2 pounds, prepare for 1 hour to 1 30 minutes for cooking time. To avoid the risk of temperature fluctuations while placing your meatloaf into the oven, begin at 425degF, then immediately lower to 350degF. This will compensate for the heat loss when opening the oven’s door.
Utilizing a meat thermometer efficiently
Properly using a thermometer for meat is vital to get the best outcomes. Place the thermometer in the fattest portion of your meatloaf superior, ensuring it is a minimum of half an inch deep. The desired internal temperature is different according to the meat you select:
- Ground meatloaf of beef: 160 degrees
- Ground turkey meatloaf 165 degrees
- Mixed meat meatloafs: Cook at the temperature required for the higher temperatures.
Guidelines for resting and serving
Once your soup mix made with Lipton meatloaf is at the desired temperature, please remove it from the oven and allow it to sit for 10 to 15 minutes. This time-out will allow the internal temperature to remain stable and the juices to be distributed equally across the meatloaf. First, do not cut into the meatloaf right after cooking since this can cause moisture loss and alter the texture. Wrap the meatloaf in foil throughout the resting time to get the best results.
Troubleshooting Common Meatloaf Problems
Even experienced cooks sometimes encounter meatloaf mishaps. First, knowing how to resolve common problems will ensure your meatloaf soup door turns perfect every time.
Repairing the dry, crumbly, or loose texture
Dry meatloaf often results from European meat or cooking too long. Notably, using ground beef that contains at least 15 per cent fat percentage aids in maintaining moisture. If the meatloaf is dry, adding the thin gravy or tomato sauce coating before reheating can help restore the moisture. Also, soaking breadcrumbs in milk before mixing makes an incredibly moist base that helps prevent dryness.
Stopping meatloaf from breaking
The key to a well-created Lipton soup mix is the proper binding. One egg large per pound of meat makes the perfect structure. However, if the meatloaf falls apart, you can try these tested methods:
- Add an extra egg for stronger binding
- Increase breadcrumbs’ quantity to a lesser extent
- You could consider using oats that have been cooked quickly to make an alternate binder
- Mix until it feels somewhat sticky.
The adjustment of seasonings and moisture levels
To enhance the best flavor for the best flavor, you should add one teaspoon of kosher salt to each pound of beef. Before baking the whole loaf, taste the seasoning quickly by sautéing just a tiny portion. If the mixture appears too dry, you can drain any excess liquid or transfer it to the flat surface of a sheet pan for a more even moisture distribution. In the same way, if your mixture appears dry, you can add more breadcrumbs that have been soaked in milk or a teaspoon of olive oil.
Keep in mind that a mushy appearance often suggests the presence of too much filler or liquid. To get the perfect texture of a superior meatloaf, keep a proper balance between dry and wet ingredients and gradually adjust until you reach the ideal texture.
Conclusion
The perfect superior meatloaf can be done in minutes by following these tried and tested methods. My experience has shown me that the key to success is selecting the correct ingredients, especially the ground beef mix of 80/20 and Lipton onion soup mix.
The gentle mixing helps prevent toughness, while a controlled temperature ensures consistency in the outcomes. Allowing your meatloaf to rest for 10 to 15 minutes following baking can make an essential difference in a perfect sliceable dinner or an uncooked mess.
Keep in mind that practising can make perfect. You’ll know how the ingredients work every time you prepare the recipe. Begin with our suggested measurements, and then modify the seasonings and levels of moisture according to your family’s preferences. This recipe will be your preferred recipe for making the most delicious, satisfying meatloaf each time.
FAQs
Q1. What is the secret to creating an incredibly moist and delicious meatloaf? The secret is using lean ground meat with an 80/20 fat-to-lean ratio by adding moisture with breadcrumbs that have been soaked in milk and then adding Lipton onions soup mixes to give the richness of flavor. A gentle mixing process and adequate resting after cooking helps to create a moist, delicious outcome.
Q2. How can I stop my meatloaf from crumbling? To keep your meatloaf in good shape, use the correct ingredients to bind it properly. For a meatloaf of 2 pounds, you will need two large eggs, 3 cups breadcrumbs, and 3/4 cup water. Mix until the mix feels somewhat tacky, but try not to mix too much to ensure tenderness.
Q3. What is the best cooking time and temperature for meatloaf? Preheat your oven to 350 degrees (175degC). For a meatloaf that weighs 2 pounds, cook it for an hour to 30 minutes and one hour. Use a meat thermometer to ensure that the internal temperature has reached 160degF (71degC) for beef meatloaf or 165degF (74degC) in the case of turkey meatloaf.
Q4. Do I need to wrap my meatloaf in foil while baking? The best thing to do is bake meatloaf without covering it to get a crisp, brown, and crispy exterior. The fat content of the meat typically provides sufficient moisture. After baking, wrap the meatloaf in foil and rest for 10 to 15 minutes before cutting to let the juices redistribute.
Q5. What can I do about the crumbly or dry texture of my meatloaf? To avoid dryness, use ground beef with a minimum of 15% fat content and avoid cooking it too long. If your meatloaf has already become dry, add an even layer of gravy or tomato sauce before reheating. In the future, you might want to consider making sure you soak breadcrumbs in milk before mixing to create a moist base.
