Why does my meatloaf crumble when cut into slices???!
Answers: three tries and it still happens, am i not adding something or adding too much of something?
It sounds as if you are not adding enough binder - egg and bread crumbs - but without seeing your recipe it is hard to say exactly why this is happening.
Meatloaf is one of my favorite recipes - served with mashed potatoes and whole green beans or steamed baby carrots.
Meatloaf
3 pounds ground beef
3 large eggs
1/2 to 3/4 cup Italian style bread crumbs
1 packet Lipton's Onion or Beefy Onion Soup Mix
1 can sliced mushrooms - drained
1/2 cup sliced black olives
2 tablespoons BBQ sauce
1 tablespoon A-1 sauce
1/2 cup salsa
1/2 cup shredded cheese - I use a combination of Cheddar, Italian Blend and Pepper-Jack cheeses or whatever I have on hand
Mix all ingredients, form into a loaf in a loaf pan, bake at 350 degrees F for 1 1/2 hours.
Do you add an egg to it? I use an egg, about 1/4 cup milk, & can of Mushroom soup for my liquids, with a couple handfuls of stuffing cubes. I know mine sometimes falls apart if I add too many veggies.......
got the egg in there??
too dry or too moist , your recipe + method would help
Both people who answered before me have valid answers. Binder. This is the Key!
My meatloaf has 1 lb of ground beef, 1/2 cup of either crumbled potato chips or some type of bread crumbs, seasonings and egg. The rule of thumb is to use 1 egg for each 1 lb of meat.\
Good Luck - try it for the 4TH time!
:)
It's either too dry, too wet or it is just loosely packed.
To get a moist but firm meat loaf. Add 3 slices of bread, 1 egg, and a cup of milk, or a half cup of milk and a half can of cream of mushroom soup. Don't forget to add your normal seasonings ie garlic powder, onion powder, etc.
Too dry, need to add eggs, and make sure you have enough moister in the meat. Even soaking bread crumbs would help.
Using extremely lean meat might be your problem, If fat is an issue try ground turkey or adding a little vegetable oil to replace the cholesterol laden animal fat that is found in beef. The egg is important too. Try letting the meatloaf rest for 10 minutes before cutting it this should give the meat time to "firm up a bit"...
Add 2 eggs, and ketchup or pasta sauce to keep it moist.
it's dry. use egg, milk, bread or crackers crumbs. When you mix these in the meat you can see it binding. I take Ritz crackers and smash them up, ususally about 1 rack of them