Why was my meatloaf soft?!
Answers: i made a meatloaf out of 6lbs of turkey ground meat. i put 4 eggs, bread crums, and fresh seasoning. when it was almost done i cut it in quarters because it was so big and added brown gravey. even after it was done the meat was so soft it just fell off of the fork. what did i do wrong... or does it matter?
Meatloaf is pretty tempermental to make right.
I make it all the time and sometimes is comes out great and other times not. I have no idea what I do different that makes it one way or the other. So don't worry about it. Turkey is a more tender meat so maybe you should have added a couple more eggs or mixed in some ground pork or beef with the turkey.
I've never had turkey ground meat - maybe it makes a softer loaf (?). Could be that you had too much bread and not enough meat.
I can only think you didn't pack it down enough.
a tender meatloaf is better than a dry one!
i would do 1 less egg for that amount of meat, then maybe more breadcrumbs (make sure you soak them in a little milk first...and some parm cheese, plus the fresh herbs...i put a little turkey bacon on the top of mine too, for a little extra flavor..
i'm sure yours was delicious..i wouldn't worry..worry if it's hard like a rock and no one will eat it :)
I don't think you had enough egg....it is too late for this time but next time,,you might try this recipe..
TURKEY MEATLOAF
2 lbs. ground turkey
3 eggs, slightly beaten
1 medium red onion, chopped
2 stalks celery, chopped
1 medium bell pepper, chopped
1 cup old fashioned oats
1 can mild Rotel tomatoes, diced
1 lg. jar marinara sauce
1 tablespoon sea salt
1/2 teaspoon pepper
Mix together all ingredients except for 1/2 jar of marinara sauce. Place in a large cast iron skillet or 2 loaf pans and cook at 350°F for 45 minutes then spread remaining marinara sauce on top and cook an additional 15 to 20 minutes
I was going to say that you probably didn't drain off your grease very well.
But, turkey, you can reduce the amount of bread crumbs or leave out an egg and see what that does.
I would tend to think you might not have compressed the loaf enough. You'd be able to feel if it was too dry or wet before cooking and sort of adjust that. But working with 6 lbs of meat may not be as easy (maybe try making 2 or 3 loaves instead of one big one)
Ground turkey has a higher water content than the traditional ground beef. Reduce your eggs to 3 and add more bread crumbs. Also, fresh seasonings also have their own water content, especially things like fresh onions, fresh bell peppers, carrots, etc.
What did you cook your meatloaf in? If you cook meatloaf in something like a loaf pan, it will usually come out "mushy" because it is cooking in oil. I always shape meatloaf into a loaf shape and bake on a cookie sheet or on a broiler pan. I never use turkey meat for a meatloaf by itself. Always add some beef or veal with it. And I also always use dried herbs and seasonings. Here is the recipe I use, hope it helps next time.
2 lbs. ground beef
1 lb. ground turkey
2 large eggs
1/2 cup plain bread crumbs
3 oz. of tomato paste (1/2 a small can)
2 tbs. of worsheshire sauce
1 tsp. of pepper
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder.
Mix all ingredients, shape into a "loaf" shape and bake at 400 degrees on a cookie sheet for 30 to 45 minutes.
If you want it firmer add more dry ingredients. Sometimes I will add rice to the recipe--for 6 lbs of meat about a cup of rice. If it tasted all right than I wouldn't worry about it.
You need more than 4 eggs for 6lbs of meat! ground turkey meatloaf is a bit softer though . You need more fillers like bread crumbs or onions or shredded carrots maybe green peppers.