Turkey Meatloaf Recipe - Food.com (2024)

FAQs

Why does my turkey meatloaf fall apart? ›

Why Does My Turkey Meatloaf Fall Apart? You may find your meatloaf is crumbly or falling apart if you used too many breadcrumbs or not enough eggs.

One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

Every meatloaf recipe requires a binder, otherwise, you don't get the same moisture retention and tenderness when you cook it. Most recipes require bread crumbs soaked in moisture as the binder to improve the quality of your meatloaf, but there are plenty of other options.

Onions, garlic and celery do pose one problem though: they don't cook down easily. Little bits of crunchy onion or celery or potent, hot garlic will spoil the comforting aspect of eating meatloaf.

Eggs Add Structure

Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.

The wet ingredients you add to meatloaf make it juicy. Using whole milk will add more richness and fat that keeps it from going dry. Along with ketchup and Worcestershire sauce, it gives meatloaf a marvelous texture.

Adding more to your mixture is always easier than taking some out. Another common reason meatloaf is mushy is too much filler, like breadcrumbs, bread, and oatmeal. Too much filler will stop it from baking correctly and becoming a fully formed meatloaf.

If you want to make the best meatloaf possible, a sheet pan is a much better medium.

Metal pans are great conductors of heat; in other words, they heat up quickly, but in turn, they also cool down more rapidly once removed from the heat source. Additionally, metal pans can withstand higher temperatures than glass.

Is it better to cook meatloaf at 350 or 400? ›

Cooking your meatloaf at 350°F creates a tender and moist result. This lower temperature allows the meat to cook gradually, preserving its natural juices and flavors.

If the meatloaf is over 160°F, or 165°F if you used chicken or turkey, it's fully cooked and safe to consume even if it's still pink inside. The reason your meatloaf may still be pink in the middle when fully cooked is nitrates.

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

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.

In meatloaf, this is most commonly the eggs and breadcrumbs. Your binding ingredient is only second to the meat itself in your recipe and the reason why meatloaf crumbles. When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.

In meatloaf, this is most commonly the eggs and breadcrumbs. Your binding ingredient is only second to the meat itself in your recipe and the reason why meatloaf crumbles. When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.

Just half a beaten egg in the raw meat will work as a binder to hold it all together. Just be sure to mix it into the meat well before forming patties. Turkey burgers are really worth the extra effort.

The most common reason meatloaf is mushy is too much liquid added to the mixture. Too much liquid will stop the meatloaf from baking and cause the meat to boil instead.

Brining helps to season the turkey, as well as keeping it moist. If you brine the turkey for too long then it can start to have a negative effect and the proteins in the meat will start to break down, causing the meat to fall apart.