# Making Meatloaf for the first time **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [June 2, 2021, 4:11am UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392 "2021-06-02T04:11:10Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 3, 2021, 3:03pm UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/41 "2021-06-03T15:03:53Z")
There are so many mixtures of meat and other ingredients used and ‘overworking’ is not a well defined term, so you can say whatever you want about overworking the meat mixture and what that results in and it will be true for someone. My meatloaf recipe as best I can put it is this: 2 lbs. ground meat approx. 2 cups bread in various forms 2 eggs mix with stuff in the fridge and in the cabinets smear the top with some kind of sauce bake 45-60 minutes at 350F depending on the shape and size of the loaf wait at least 10 minutes for all the delicious and healthy grease to re-absorb into the loaf consume as much as possible while still hot consume the rest, if any, on sandwiches another time Follow the recipe exactly and you will be pleased with the results. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 3, 2021, 3:32pm UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/42 "2021-06-03T15:32:09Z")
> [@Omniscient](#): > > My understanding is that overworking the meat has the opposite result. It causes the meat to bind too tightly making for a tough, dry and dense meatloaf Absolutely right. As Kenji-the-food-god notes, same goes for hamburgers or anything else made with ground meat. Meatballs are typically packed way too tight. My response was pre-coffee (or perhaps just a brain fart). I was probably thinking ahead to my response about binders. ---
**Author:** ![BeeGee](https://avatars.discourse-cdn.com/v4/letter/b/b5a626/32.png) [@BeeGee](https://boards.straightdope.com/u/BeeGee)\ **Post date:** [June 4, 2021, 1:29am UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/43 "2021-06-04T01:29:08Z")
My aunt uses cornflakes as a filler. I do not advise doing what my cousin did. She was out of cornflakes. So she figured Tony the Tiger was an acceptable substitute. It was not. ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [June 4, 2021, 1:34am UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/44 "2021-06-04T01:34:30Z")
Um. Ew. ---
**Author:** ![Hari\_Seldon](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hari_seldon/32/5173_2.png) [@Hari\_Seldon](https://boards.straightdope.com/u/Hari_Seldon)\ **Post date:** [June 4, 2021, 7:02pm UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/45 "2021-06-04T19:02:49Z")
Here is my recipe. I have made it with from one to five pounds of meat. Usually, we get stewing cubes and grind them in a Cuisinart. For each pound of meat: one slice of bread (usually old; I freeze ends for the purpose. one egg one medium onion one large or two small cloves of garlic 1/2 tsp salt Chop the onions and garlic (or use a garlic press). _Fry_ the onions for a couple minutes and then lower the light and add the garlic. Meantime, soften the bread in a little water and drain it. Mix it all together and bake it at 400 F for a half hour plus a half hour per pound. Frying sweetens the onions and garlic and makes a real difference. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [June 4, 2021, 10:18pm UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/46 "2021-06-04T22:18:54Z")
> [@Hari\_Seldon](#): > > Mix it all together and bake it at 400 F for a half hour plus a half hour per pound. Three hours at 400 seems like a lot. ---
**Author:** ![mbh](https://avatars.discourse-cdn.com/v4/letter/m/a6a055/32.png) [@mbh](https://boards.straightdope.com/u/mbh)\ **Post date:** [June 4, 2021, 11:54pm UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/47 "2021-06-04T23:54:21Z")
> [@Elmer\_J.Fudd](#): > > **Making Meatloaf for the first time** > > Isn’t that a chapter in one of Pamela Des Barres’ memoirs. I was going to suggest hiring Jim Steinman, but you beat me by 2 days, and with a better joke. ---
**Author:** ![parsnip](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parsnip/32/4564_2.png) [@parsnip](https://boards.straightdope.com/u/parsnip)\ **Post date:** [June 5, 2021, 2:14am UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/48 "2021-06-05T02:14:34Z")
The binder does what everybody else reports. I can’t eat wheat, so we mash up tortilla chips. They hold the moisture very well. Important that they are very finely crushed. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [June 5, 2021, 2:38am UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/49 "2021-06-05T02:38:47Z")
Dad used Lipton’s recipe, and so do I. Use 2 pounds ground beef and 1 pound ground pork. Make two loaves. Top with tomato sauce when done. ---
**Author:** ![nelliebly](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nelliebly/32/5422_2.png) [@nelliebly](https://boards.straightdope.com/u/nelliebly)\ **Post date:** [June 5, 2021, 2:45am UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/50 "2021-06-05T02:45:33Z")
Thanks for backing me up, everyone. Important question: what is the advantage of mixing in ground pork? I’ve seen recipes that call for this. I used to make a pretty good turkey meat loaf–good enough that my mother, who hated turkey, asked me to make it every time I visited. I’ve never used pork, though. There must be some advantages. Is it juicier? Fattier? More flavorful??? ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [June 5, 2021, 3:23am UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/51 "2021-06-05T03:23:04Z")
> [@nelliebly](#): > > Important question: what is the advantage of mixing in ground pork? I personally prefer the flavor without pork. Beef of beef+turkey. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [June 5, 2021, 3:55am UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/52 "2021-06-05T03:55:37Z")
> [@nelliebly](#): > > More flavorful??? This. ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [June 5, 2021, 1:57pm UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/53 "2021-06-05T13:57:58Z")
A good meatloaf, like a good burger, benefits from a certain amount of fat. Pork definitely helps if using lean ground beef, and many like the taste. I think both beef and mixed are good. _Cooks Illustrated_ once suggested adding veal did not improve perceptions. But the “meatloaf mix” with three meats is not commonly seen in Canada - if it was I would use it more. I am neutral about veal. I think straight medium ground beef is fine, and what I usually use. Sometimes I add other meats, and this is also good. ---
**Author:** ![sitchensis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sitchensis/32/4892_2.png) [@sitchensis](https://boards.straightdope.com/u/sitchensis)\ **Post date:** [June 9, 2021, 7:16pm UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/54 "2021-06-09T19:16:45Z")
I mix beef with Italian sausage. I don’t know if I’ve even seen meatloaf mix. ---
**Author:** ![Shoeless](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/shoeless/32/7099_2.png) [@Shoeless](https://boards.straightdope.com/u/Shoeless)\ **Post date:** [June 9, 2021, 7:37pm UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/55 "2021-06-09T19:37:54Z")
> [@mbh](#): > > > [@Elmer\_J.Fudd](#): > > > > **Making Meatloaf for the first time** > > > > Isn’t that a chapter in one of Pamela Des Barres’ memoirs. > > I was going to suggest hiring Jim Steinman, but you beat me by 2 days, and with a better joke. To make the perfect meatloaf, you will need bread crumbs, an egg, and some finely chopped onion. But if you don’t have the onion that’s OK, because two out of three ain’t bad. ---
**Author:** ![saucywench](https://avatars.discourse-cdn.com/v4/letter/s/85e7bf/32.png) [@saucywench](https://boards.straightdope.com/u/saucywench)\ **Post date:** [June 9, 2021, 8:03pm UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/56 "2021-06-09T20:03:42Z")
😁 Got me! ---
**Author:** ![Pardel-Lux](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pardel-lux/32/20182_2.png) [@Pardel-Lux](https://boards.straightdope.com/u/Pardel-Lux)\ **Post date:** [June 9, 2021, 8:12pm UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/57 "2021-06-09T20:12:13Z")
> [@DorkVader](#): > > From now on I shall refer to it as Pain De Viande, or possibly il polpettone, perhaps, if I maybe remember to do so. Hackbraten sounds just right if you know how to roll an R like an Austrian (or a Mexican like in ¡_aRRiba_!) > [@Shoeless](#): > > To make the perfect meatloaf, […] because two out of three ain’t bad. ISWYDT 😆 ETA: Just ninja’d, but it is worth repeating. ---
**Author:** ![Mike\_Mabes](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mike_mabes/32/1782_2.png) [@Mike\_Mabes](https://boards.straightdope.com/u/Mike_Mabes)\ **Post date:** [June 9, 2021, 8:49pm UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/58 "2021-06-09T20:49:41Z")
> [@CairoCarol](#): > > This is how I do it - it’s my version of a Fanny Farmer meatloaf and it’s really good. I usually halve the recipe and make 12 meatloaf muffins. > > 2 cups fresh bread crumbs > 1 onion chopped fine > 2 eggs slightly beaten > 2 lb ground beef > 1.5 tsp tsp dry mustard > 1.5 tsp salt - go a little light if you are using a very salty cheese > 3/4 cup milk > 1 cup grated cheese (I’ve had good luck with ementhaler, cheddar, and some kind of smoked cheese) > Bacon - about 4 strips, optional > > Grease (or use Pam) tin. Mix everything except the bacon together lightly and place in tin - don’t pat it down, leave it kind of loose. Cut the bacon into pieces and lay on top. Bake at 350F for about 45-55 minutes, or until bacon looks cooked but not dry. that is basically what I do, except I have never used milk, will do so from now on. And I will squirt ketchup on top at the end as suggested above. Bacon and cheese meatloaf! Don’t tell me that’s not good eats ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [June 19, 2021, 7:54pm UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/59 "2021-06-19T19:54:30Z")
Cross-posted from MMP: I’ve made two meatloaves; one wrapped, bagged, and put into the freezer, and the other one in the loaf pan waiting to be cooked tonight. The supermarket didn’t have any ground pork, so I used ground veal instead. The beef was ‘perfect burger’ meat (chuck, sirloin, and another cut) from the store’s butcher. Here’s how I made it [some amounts approximate]: 2 lbs. ground beef 1 lb. ground pork 3 jumbo eggs ¾ cup + ⅓ cup bread crumbs ¾ cup + ⅓ cup water ⅓ cup + ¼ cup catsup 2 packets Lipton Onion Soup Mix Mix in the stand mixer. Cover with tomato sauce when about done. ---
**Author:** ![Voyager](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/voyager/32/133_2.png) [@Voyager](https://boards.straightdope.com/u/Voyager)\ **Post date:** [June 22, 2021, 2:28am UTC](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392/60 "2021-06-22T02:28:06Z")
As I said way above, I use barbecue sauce instead of ketchup and I put bacon on top. We do only a pound of ground beef because there are only two of us. I’ve used ground turkey but it gets dry. Adding some pork sausage sounds interesting. I’ll try that some day. [Previous page](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392.md?page=2) [Next page](https://boards.straightdope.com/t/making-meatloaf-for-the-first-time/943392.md?page=4)