Why does my meatloaf crack? Any ideas??? Sometimes it does and sometimes it doesn't
Hard to answer your question.... How do you make it? I think the clue is in the recipe.
Could be uneven heat in the oven--you know how ovens cycle on and off--the outside of the meat would cook faster and tighten up causing the uncooked center and juices to make a crack maybe. Just supposing:lol:
I stopped cooking mine in a loaf pan and just cover a baking sheet with heavy duty foil and 3 pieces of bread beneath the meat that I make into a free form loaf. The bread absorbs a lot of the grease and then you can just toss bread and foil when cooled off.
Toss? The bread? OH NO...it must taste heavenly!!!
A friend of mine used to make a 'Swedish Meat Loaf' which she cooked on top of the stove in cream of mushroom soup, undiluted...turning it over a couple of times. Delicious!
OK--ya got me--the bread is super good and full of fat:lol: I don't even want the meatloaf if I eat a little of the bread:lol:
That Swedish Meatloaf sounds pretty good too!
It is! Just make the meatloaf you usually make...brown it in a frying pan like a mongo hamburger and then add a can of mushroom soup (or onion soup, or tomato soup or.....) and simmer for about..... until it is done. The 'gravy' is to die for, and if you bake potatoes....?
1-1/2 Lb either meatloaf pack (beef-veal -pork- ground). I like all pork
1/2C fine chopped onion
1/2 italien bread soaked in water until soft
1/2 C chopped parsley
salt and pepper to taste
Make a dough with above ingredients (squeeze-ing out all the water possible)
place 1/2 C flour on wax paper, form a loaf with meat dough roll in flour to cover all side, shaping a nice loaf about 7" long (you can also place hardboiled eggs into center and then cover to make the loaf. bake at 350 deg. for about 15 minutes.
Place a can of cream of mushroom soup on top and continue baking for another 45 minutes. Take out meatloaf and add a bit of water creating a nice gravy with the mushroooms soup the meatloaf tidbits and the browing along the sides. Serve with mashed potatoes and a string bean salad
Lilliium I used to have that splitting/breaking problem. I found that bread or cracker crumbs work for me better than oatmeal. I also chop my onion and pepper more finely. An egg and very thorough mixing is also important. At last I can slice my meatloaf instead of it breaking up into chunks.
Maybe you need two eggs? Or 1egg/1egg white? More binder. I also let my mix 'set' for about 20 mins before I cook it.