![]() ![]() It’s very tempting to have a slice right away, but do wait for 10 to 15 minutes for it to rest. The hardest part about making meatloaf is waiting for it to set before slicing.Once it reaches 160 degrees, take it out of the oven immediately. To check for doneness, use a meat thermometer.Whatever temperature you use, the important thing is that your meatloaf reaches an internal temperature of 160 degrees Fahrenheit.It all depends on the size of the meatloaf. Some go as low as 325 degrees, some as high as 400. There are thousands of meatloaf recipes out there, and they all vary in cooking temperatures.Over-mixing is a big no-no! Blend the mixture just until the ingredients are combined, or else the meatloaf will be too dense.Beef and cheese always make a great pair, so add shredded cheddar or pepper jack into the mixture.Make your meatloaf even tastier by seasoning it with Italian seasoning, Worcestershire sauce, smoked paprika, and thyme.Frozen and thawed beef has less natural juices, which will yield a drier meatloaf. Make sure the ground beef is fresh and has not been previously frozen.However, if you’re keen on having a leaner lifestyle, you can use 90/10, but throw some canned tomatoes into the mix to help moisten the meat.That’s the first step to ensuring that the meatloaf will be juicy and moist. No one wants dry meatloaf, so be sure to use ground beef that’s 85/15 or 80/20. ![]() Yellow onion: Chop it finely to ensure that it cooks while baking. Ketchup and mustard: They give the meatloaf more flavor and moisture. You can also use breadcrumbs, oats, cornflakes, quinoa, or flaxseed.Įgg: It also helps bind the meatloaf mixture along with the crackers. Saltine crackers: It’s the element that binds the meatloaf. Ground beef: 85/15 or 80/20 ground beef makes a moist and juicy meatloaf. You’ll just need your regular pantry ingredients. Trisha Yearwood’s version is a super easy, fool-proof way to make an incredibly moist, juicy, and flavor-packed meatloaf! IngredientsĪnother amazing thing about meatloaf is that the ingredients are pretty straightforward. ![]() ![]() There are many, many meatloaf recipes out there, but this one is tried, tested, and one of the best. With basic ingredients and easy-to-follow steps, you’ll have the most stunning, irresistible meatloaf. When they are completely cool, store in a tightly covered container.It’s juicy and so delicious, plus, her meatloaf is perfect for a Sunday dinner, but simple enough for a weeknight meal! Use a flat, thin spatula or egg turner to remove the cheese straws from the pan. With a sharp knife, cut the long strips into 3-inch lengths. The cheese straws should be golden brown and crisp. Note: If you don't have a cookie press, form the dough into 1-inch balls and flatten them with a fork.ĥ. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto the cookie sheet in long strips that run the length of the pan. Lightly spray a cookie sheet with cooking spray. Add the unseasoned flour until the dough is somewhat stiff but still soft enough to be pushed through a cookie press you may not need to add all of the flour.Ĥ. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. On a sheet of waxed paper, sift three cups of the flour with the salt, black pepper, cayenne and garlic powder. Using the heaviest mixer attachment, beat the cheese and butter until the mixture has the consistency of whipped cream, about 30 minutes.ģ. Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. ![]()
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