What is the secret to moist meatloaf?

The first, and most important, secret to moist meatloaf is ensuring there is enough fat in the ground meat. And, this recipe does that my adding in ground pork.

Why do you put egg in meatloaf?

Egg is one of the two key “binders” in a meatloaf - that is, the ingredients that keep it from falling apart. (The other binder is breadcrumbs.) Eggs - or egg whites - also add moisture to the meatloaf.

Should I soak breadcrumbs for meatloaf?

Whether or not you need to soak breadcrumbs in milk when making meatloaf depends entirely on the recipe. Soaking dry breadcrumbs before adding increases the amount of moisture in the meatloaf, keeping it from drying out. For this recipe, I don’t think it’s necessary, because one of the key ingredients is ground pork, which, together with the other wet ingredients (milk, tomato purée, egg), adds more than enough moisture.

Is it better to use milk or water in meatloaf?

Milk adds not only moisture but also fat, which layers even more flavor into the meatloaf. Water will only add moisture, so I recommend using milk. If you are cooking for someone who can’t eat dairy, then substitute chicken or vegetable broth.

Well Seasoned Cajun Meatloaf Recipe - A Well-Seasoned Kitchen®

Name: Spicy Cajun Meatloaf Recipe
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Cuisine: Cajun
Ingredients: 2 teaspoons salt; 1 1/2 teaspoons fresh or 1/2 teaspoon dried thyme leaves; 1 1/2 teaspoons fresh ground pepper; 1 1/2 teaspoons paprika; 1 1/4 teaspoons ground cumin; 1 1/4 teaspoons ground nutmeg; 3/4 teaspoon cayenne pepper; 3/4 teaspoon ground white pepper; 1 tablespoon olive oil; 1 1/2 cups (1 to 2 onions) chopped yellow onion; 1 1/4 cups (3 to 4 ribs) chopped celery; 1 cup (1 to 2 peppers) chopped red bell pepper; 1 medium jalapeño pepper, seeded and finely chopped; 1 tablespoon chopped garlic; 1 1/2 tablespoons Worcestershire sauce; 1 1/2 teaspoons hot sauce; 1/2 cup whole milk; 1/2 cup tomato puree; 2 teaspoons red wine vinegar; 1 1/2 pounds lean ground beef; 3/4 pound lean ground pork; 1 cup fresh or Panko breadcrumbs; 3 egg whites

Ingredients

Scale

2 teaspoons salt
1 1/2 teaspoons fresh or 1/2 teaspoon dried thyme leaves
1 1/2 teaspoons fresh ground pepper
1 1/2 teaspoons paprika
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground nutmeg
3/4 teaspoon cayenne pepper
3/4 teaspoon ground white pepper
1 tablespoon olive oil
1 1/2 cups (1 to 2 onions) chopped yellow onion
1 1/4 cups (3 to 4 ribs) chopped celery
1 cup (1 to 2 peppers) chopped red bell pepper
1 medium jalapeño pepper, seeded and finely chopped
1 tablespoon chopped garlic
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons hot sauce
1/2 cup whole milk
1/2 cup tomato puree
2 teaspoons red wine vinegar
1 1/2 pounds lean ground beef
3/4 pound lean ground pork
1 cup fresh or Panko breadcrumbs
3 egg whites

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees.
Line a 13- by 9-inch baking pan with foil.
In a small bowl, combine the salt, thyme, black pepper, paprika, cumin, nutmeg, cayenne, and white pepper.
In a large heavy skillet or sauté pan, heat the oil over medium heat. Add the onion, celery, red pepper, jalapeño, garlic, Worcestershire sauce and hot sauce.
Stir in the reserved spice mixture. Cook, stirring occasionally, for 6 minutes or until the mixture starts to stick to the bottom of the pan.
Stir in the milk, tomato purée and vinegar. Cook, stirring occasionally, for 12 minutes or until the mixture is thick (reduce the heat if needed to prevent burning). Remove from heat and set aside to cool.
Add the beef, pork, breadcrumbs and egg whites to the cooled vegetable mixture; mix until well combined (I like to use my hands, which is why you need to cool the vegetable mixture).
Scoop the mixture into the center of the prepared pan and shape into a loaf about 10- by 5-inches.
Bake uncovered, for 25 minutes.
Increase the oven temperature to 400 degrees and cook an additional 20 to 30 minutes, or until an instant-read thermometer inserted in thickest portion registers 150 degrees.
Let rest for at least 5 minutes before serving.

Notes

Make ahead: Meatloaf can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking. Can also be wrapped and frozen (baked or unbaked) for up to 1 month.

Gluten free: Use gluten-free Worcestershire sauce. Use gluten-free breadcrumbs.

Author: (From "Fresh Tastes" by Lee Clayton Roper)
Category: main dish, meats, comfort food, make ahead
Method: stovetop, bake
Cuisine: Cajun