Need help! Fix my meatloaf!
jenillawafer
Posts: 426 Member
in Recipes
I'm no expert of thy loaf.. so, tell me your sercrets!
The flavor combo is delicious, however, it's so freakin' dry.
What am I doing wrong?
Too many breadcrumbs perhaps? Did I smoosh it too much?
I'm not interested in a new loaf recipe, just an improved version of this one.
M'kay, so here goes:
8 oz ground turkey (Yes, I said it. Sue me!)
1 large egg
1/4 tsp basil, oregano, thyme
1/8 tsp black pepper
1/2 tbsp onion flakes
1/2 tsp minced garlic
1 tbsp milk ( dunno' where this came from.. think I paired it from another recipe, hah!)
1/8 cup diced green bell pepper
'bout a half ounce of sun-dried tomatoes in olive oil
1/4 cup Italian style bread crumbs
1 oz feta cheese
Mixed wet to dry ingredients.
Put it in a glass baking dish.
Topped with 1/4 cup of pasta sauce n' baked that bad boy.
Maybe I cooked it too long? I sort of just eyeballed the done-ness, 'cus I don't own a thermometer.
Should I of added tomato paste instead of milk? I'm at a loss here. :laugh:
The flavor combo is delicious, however, it's so freakin' dry.
What am I doing wrong?
Too many breadcrumbs perhaps? Did I smoosh it too much?I'm not interested in a new loaf recipe, just an improved version of this one.
M'kay, so here goes:
8 oz ground turkey (Yes, I said it. Sue me!)
1 large egg
1/4 tsp basil, oregano, thyme
1/8 tsp black pepper
1/2 tbsp onion flakes
1/2 tsp minced garlic
1 tbsp milk ( dunno' where this came from.. think I paired it from another recipe, hah!)
1/8 cup diced green bell pepper
'bout a half ounce of sun-dried tomatoes in olive oil
1/4 cup Italian style bread crumbs
1 oz feta cheese
Mixed wet to dry ingredients.
Put it in a glass baking dish.
Topped with 1/4 cup of pasta sauce n' baked that bad boy.
Maybe I cooked it too long? I sort of just eyeballed the done-ness, 'cus I don't own a thermometer.
Should I of added tomato paste instead of milk? I'm at a loss here. :laugh:
0
Replies
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Did u have it covered or uncovered when you baked it?0
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Not enough fat in the ground turkey (or sometimes I use chicken). Here's what I put in mine:
2lbs ground turkey/chicken
1/3 Cup Quick Oats
2 Carrots (food processor)
1Onion (food processor)
1 egg (or 1 serving egg beaters)
3 Tbsp Worcestershire Sauce
2 Tbsp Milk
Salt
Pepper
The carrots and onion (I "food process" them almost to a pulp) help keep it moist. (Though I do miss the old days when I'd use, among other things, ground chuck, pork sausage, cornbread stuffing, etc. in my meatloaf)
Good luck!:drinker:0 -
I always mix eggs, A-1 steak sauce, chopped green bell peppers, onions, minced garlic and dry packet of hidden valley ranch powder in with the meat. Then I spread tomato sauce on top before I bake it. So yummy!0
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I would beat the egg and add 1/4 cup of milk to it and beat again. Then add the bread crumbs to this mixture and stir to combine. Then add this to the other ingredients. Bake covered except for the last 15 minutes.
Hope this helps! Love me a good meatloaf sandwich!0 -
If it's ground turkey breast that'll cause it to be drier. I use half breast and half 93% when I make mine and use oatmeal vs bread crumbs and use fresh veggies not dried.0
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you need butter or oil, otherwise its too DRY - try 1 more egg and 1 TBSP olive oil or butter ORRRRR pumpkin zuchini or mushrooms, you need moisture!!!0
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I would increase the milk -- I use a 1 to 1 ratio of milk and breadcrumbs. I had never heard of putting milk in meatloaf either, but my mother in law was on to something good! (for once!) I also use chopped onion, finely chopped celery, and shredded carrots in it to add to the nutrients, and also your dried onions are possibly drying it out also as they reconstitute. Just a thought. I made meatloaf tonight...it was terrific!0
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I always put a thin layer of ketchup or BBQ sauce on the top of mine, keeps it from drying out0
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I think more milk. I just tried Emeril's Most Kicked-up Meatloaf Ever, 2lbs meat, 2 eggs and 1/2 cup heavy cream.
So I about 1/4cup milk for 8oz. Also, remember ground turkey is lean (that's why you use it, right?), so you need to additional moisture to make up for the decrease in grease/fat.
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-most-kicked-up-meatloaf-ever-recipe/index.html0 -
Try adding another egg white and 1/2 cup more of milk.0
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Turkey is very lean. The meatloaf needs more fat if you want it to be moist.0
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I use more egg....and make sure you cover it. Oh - and if I may say...PLEASE don't add ketchup. Yuck.0
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I'm guessing that turkey is drier than ground beef, so you may need to add more liquid. I use 1/4-1/2 c milk (and my grandma used more "when the meat wasn't so watery") and tomato sauce (usually 1/2-1 full can). Those may be enough to make a difference between dry and not.
Your recipe sounds absolutely delicious by the way. I'm going to have to try those extra veggies in mine some time.0 -
I think it's the onion flakes. Try putting them in water about 15 minutes before making the meatloaf. The turkey is lean, and when you add the 'dry' flakes, they suck the small amount of moisture out. If you 'rehydrate' the onions, with about 1/4 cup of water, let the onions 'plump' up, and then add all your other stuff, you should be golden!0
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soak the breadcrumbs and onion in the milk until squishy, then mix in. May need more milk.0
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Oh - and if I may say...PLEASE don't add ketchup. Yuck.
I agree, lol. But then everybody has their 'druthers. :laugh:0 -
Okay, this sounds weird, but it works. Before you cook it, put an ice cube in the centre of the meat. Voila, moist meat loaf. I got this trick from the "I Hate to Cook Book" by Peg Bracken.0
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Thank you for all of the suggestions! Never heard of the ice cube trick!0
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Did u have it covered or uncovered when you baked it?
I left it uncovered. Was this a mistake?0 -
I think it's the onion flakes. Try putting them in water about 15 minutes before making the meatloaf. The turkey is lean, and when you add the 'dry' flakes, they suck the small amount of moisture out. If you 'rehydrate' the onions, with about 1/4 cup of water, let the onions 'plump' up, and then add all your other stuff, you should be golden!
You're probably right. I'll be sure to hydrate them next time - that was probably my biggest mistake. Oh, and cooking it uncovered. Silly me!0 -
You can try it with adding a little less of the breadcrumbs at first, and add some back if it feels too wet. It should be wetter than a hamburger before you put it in your loaf pan. Adding tomato paste is also my personal preference. It's also possible that your meat was too lean and/or your oven was a little too hot. Mmm, now I want meatloaf
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If I use leaner meat, I also add an extra portion of finely chopped veggies including fresh onion, minced garlic, and carrot (then whatever else I want), an extra egg, Worcestershire sauce, and can of tomato sauce. I bake it covered and then pour off most of the extra juice in the pan (so the sides aren't covered but the bottom of the pan is) and then uncover it for the last 20-30 minutes until the color is nice.0
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I remember an episode of Anerica's Test Kitchen which said the secret is to soak the bread in the milk before mixing it in w the Meat. They called this a panade. I believe they would use cubed bread instead of the bread crumbs in yours, and a bit more milk.0
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I always bake the meatloaf covered and uncover it for the last 15 minutes or so to brown the top a bit. At this point you can put something on top to add some moisture and flavor. There are lots of options. I make a turkey and quinoa meatloaf that calls for spreading a mixture of brown sugar, Worcestershire and a little water on top after it's uncovered. If you like A1 or some other sauce you can use that.0
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I would recommend a bit more milk for sure but also try not to over-massage the mixture.
I've noticed when others meatloaf ends up dry, it's because they were massaging the hell out of the meat (yeah I know, giggity :P)0 -
when I make a meatloaf for me a diet version with lean turkey or beef the second ingredient is zucchini- grated. Does little for the taste but makes it so moist and adds no calories to the recipe. Try it, it works.0
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Agree with crose, I always add at least a cup of grated zucchini, gets me my veggies and adds lots of moisture!0
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I just made this tonight.
Ground beef, 2 eggs, 1/2 cup(ish) bread crumbs, garlic salt, 1/2 cup tomato sauce, parsley. Stuff shredded mozzarella in a well down the middle. 350 for an hour.
We do ours Sicilian style.0 -
I would recommend a bit more milk for sure but also try not to over-massage the mixture.
I've noticed when others meatloaf ends up dry, it's because they were massaging the hell out of the meat (yeah I know, giggity :P)
I may have gotten a tad bit carried away. ;-D0 -
Add another 1-2 eggs 0
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