Meatloaf is often topped with a tomato-based sauce or brown gravy.
Many people feel that old-fashioned meatloaf is a comfort food because they remember their moms and grandmas preparing this staple along with tasty side dishes as a child. Once baked, a hot meatloaf is served by slicing it. Many people enjoy cold slices of meatloaf on sandwiches the next day. Getting the meatloaf to hold together so that you can slice it without it falling apart is not an arduous process if you use the right ingredients to bind the entree.
Starch Binders
Binders hold the ingredients of the meatloaf together while it is baking. Once baked, the loose ingredients solidify into a tasty hunk of flavorful meat. Different types of starches make effective binders for this main dish, such as dry or fresh bread crumbs, crushed crackers, uncooked oatmeal and even potato chips. The starch in the meatloaf recipe gels, and it swells up to absorb the meat juices and bind the entree. When the food budget is tight, frugal homemakers tend to stretch a pound of ground beef by bulking up on the starch, resulting in more portions to serve.
Egg Binders
Many cooks add two to six eggs to their favorite meatloaf recipe -- depending on the size -- to use as a binder. The eggs add additional protein to the dish and solidify when cooked, therefore keeping the meatloaf together well. Egg substitutes work well also for consumers who are watching their cholesterol intake.
Milk Products
Dairy products are another effective binder to hold the meatloaf together. Cooks add milk, sour cream, yogurt and regular cream to the dish. These ingredients add a rich flavor, extra protein and calcium to the dish. Often milk products, eggs and a starch binder are all used in combination for many meatloaf recipes. Many cooks wear disposable plastic gloves when mixing the ingredients for a meatloaf; this makes cleaning their hands less difficult.
Pan Type
Although the name "meatloaf" implies that you must cook this in a loaf pan, this type of pan only serves to stew the meatloaf in its own juices and fat, resulting in it not holding together well. Shape all of the ingredients into a loaf shape and then place it on a foil-covered baking dish. This results in a nice, crispy outside edge to the meatloaf, thus holding it together better while slicing it. Another trick is to allow the meatloaf to rest for 15 minutes to an hour after baking. Place a tent of aluminum foil over the entree to keep it warm. This results in nice, even slices when you serve the dish. The foil-covered pan also makes cleanup faster.
Tags: , bind entree, holding together, ingredients meatloaf, main dish
