Plus side, the meatloaf I made today tasted fine. There’s also quite a bit of it, but that’s pretty much my normal cooking, doing a good-size batch for several days of noshing (freezing is also an option)
Minus side, I have problems getting texture right. I cannot seem to get a firm non-crumbly loaf that slices tidily and doesn’t break into chunks while I’m extracting it from the pan (which is apparently not as non-stick as I thought it was).
Today’s was 3 lb ground beef, 3 large eggs, 4 envelopes Lipton Beefy Onion soup mix, one 14.4 oz can of tomato sauce, and probably 1 to 1.5 cups quick oats (I eyeball that ingredient). I used the KitchenAid to mix, since mixing cold ground meat by hand tends to make my fingers ache, mixing just until it looked like ingredients were evenly blended. Baked for about 1 hour at 350 degrees in a meatloaf pan that has a perforated insert for drainage (link to the Amazon listing for the pan I own follows).
Suggestions on the texture issue?
This is just me, but the tomato sauce should be left out until it’s done cooking.
Me too, if you want to add tomato sauce at all. I never do when I make meatloaf. I slather a mixture of ketchup and brown sugar over the top after about an hour and then stick it back in the oven for another 15 minutes or so.
I also cut up half a jar of sun-dried tomatoes and include them with the chopped onion, garlic, and green and red peppers I put in the mix. I use a pound each of ground beef and pork, half a pound of chopped bacon, and a tablespoon each of salt, black pepper, paprika, and cumin.
The only liquid I might use is Worcestershire sauce, along with two or three eggs, and the milk I soak the oatmeal or breadcrumbs in. Cracker meal makes a good binder too.
I like to line the pan with strips of bacon, so that each slice of meat loaf I cut comes out wrapped in one.
I am not sure if this comment will help, but I’ll offer it just in case: every meatloaf recipe I’ve ever used includes some variation of the comment, “mix all the ingredients together gently, the best tool being your own clean hands.”
Now, I ignore that specific advice usually, but I do follow the “mix gently” advice, typically using a wooden spoon or small spatula. The idea is to mix, but not overmix. It’s hard to believe a KitchenAid would pulverize too much, but maybe a gentler approach is better?
I dislike bell pepper or chunks of tomato, so those wouldn’t appear in my recipe 
.
I’m also not a fan of sweet sauces on meat, but you do yours however pleases your palate.
I’ve never soaked the oats, just mixed them in. That’s how my mother did it, and that always worked for her.
I pack my loaf into a paper-lined pan and leave it in the refrigerator overnight before cooking. I’m not certain that is why I have never had a crumbly meatloaf, but that’s my best guess.
The “mix gently” is supposed to keep it more tender. Good for burgers, but not necessarily meatloaf if you want it to hold together.
Mixing very roughly gives you a tighter texture. It’s recommended in making gyros from scratch.
Try mixing it some more next time.
I’d line the sides of the pan with parchment paper if the loaf is sticking. It’s easier to clean the pan, too.
I also use ketchup or tomato sauce in the mix when I make it. I think it tastes better with it. So does Lipton.
The Lipton recipe calls for 1/3 cup of ketchup for 2 lbs of meat, so you’re using a LOT more sauce than that with your 3 lbs of meat. Did it seem too wet? Maybe you need more oatmeal?
I pretty much add oatmeal until the texture seems right.
Longer mixing might well be helpful, as might the overnight refrigerate before baking. I do plan to use parchment or cooking spray next time.
I used to use cubed fresh bread, but when I switched to store-bought bread crumbs, I was happier with the texture. I also use 1/3 cup of ketchup or BBQ sauce. 14 oz. of tomatoes seems way too much.
Same here. And I use at least as much ketchup as you, if not more, but I’ve never paid attention to having nice slices. My kid is celiac, so I can’t use bread crumbs, so oats it is (as my mother also used).
Hmmm, I frequently wonder about a reasonable ratio of tomato sauce to meat in meatloaf. I’m usually pretty confident about the 1 egg per pound of meat, and normally would have used 1 envelope of soup mix per pound of meat, but decided I wanted the stronger flavor this time.
My mother always used oatmeal and it worked fine for her. The one time I’ve experienced the cubed bread thing was with a then-family friend who was just generally a lousy cook, and the chunks of bread in her version seemed to just slurp up grease and get really icky.
I’m quoting Fanny Farmer regarding meatloaf (and I think other sources where I’ve read about meatloaf-making, I’m just too lazy to verify.)
But I agree, it is excellent advice for burgers.
Confession - I don’t generally make meatloaf, just not my thing (mostly texture).
But one thing that’s worked when I have, or if I’m making a ground meat-adjacent dish (like when I’m making a pile of ground filling for wontons, meaty eggrolls, etc.) is that I have less crumbly results when I a higher yolk-to-whole-egg ratio. So if I was working with a two pound batch of filling (my norm), I’d be using one whole egg and two yolks, rather than 2 whole eggs.
Others report that egg whites can dry out the ground beef, which can lead to crumbling, but can’t claim so from personal experience.
A huge +1 though on a parchment paper sling or sides. For a bunch of dishes, sweet or savory, we use cooking spray on the whole pan, then use the slight tackiness to hold the parchment in place. Double barrier FTW especially if you think you non-stick is cheating on you.
That’s what I’m talking about.
Sounds like a huge amount of preparation for a meatloaf. Also sounds like about the yummiest thing on the planet.