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Here are five common mistakes to avoid, plus our best tips for making a really great meatloaf! 1. Not using meat with enough fat content. Making meatloaf with super-lean meat, like ground chicken or ground turkey, can be tricky. Because of the minimal fat content, the meat easily dries out.
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Additionally, you can drain off excess fat after cooking the meatloaf to further reduce grease. Another way to keep meatloaf from being greasy is to add a filler ingredient, such as breadcrumbs or oatmeal, to the mixture. These filler ingredients help to absorb excess grease and moisture, resulting in a less greasy meatloaf.
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Cooks attempt to remedy this issue in various ways from cooking the meatloaf on a sheet pan so the excess grease can drain off to removing the meatloaf from the oven before it's done and draining.
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How to fix it: Using too lean of meat will lead to a dry meatloaf, cautions James Peisker, chef, butcher, and co-founder of Porter Road in Nashville, Tennessee. Skip the ground turkey or lean ground beef. Instead, go for ground beef that's 80/20, meaning it's 80 percent lean beef and 20 percent fat. The fat content will help ensure your.
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Instructions. Preheat oven to 350F. In a large bowl combine the meat with the chopped onion, then add the rest of the ingredients one by one and mix well. You can mix it all together by hand. Place and form meatloaf into an ungreased loaf pan. Then bake for 20 minutes until the meat is no longer pink.
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Preheat oven to 350 degrees F. Lightly grease a standard size loaf pan with cooking spray. Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat). Add the meat mixture to a loaf pan and gently pat into an even layer. Bake for about 30 minutes.
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By draining the grease, you can reduce the overall fat content of the dish, making it a healthier option. Another benefit of draining the grease is that it can help to prevent the meatloaf from becoming too greasy or soggy. Grease can make the meatloaf texture unappealing and can also affect the taste of the dish.
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In early March, I published a Big Little meatloaf recipe. It has five ingredients and zero frills: ground beef, onions, bread, eggs, ketchup. All get mixed together, formed into a loaf, and baked. But apparently, the bread should have gone under the meatloaf, too. A couple Food52ers told me about this smart hack in the article comment section.
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Here are some tips on how to do it. One method for draining grease from meatloaf is to use a slotted spatula to remove the meatloaf from the baking dish and place it on a plate lined with paper towels. The paper towels will absorb the excess grease, leaving you with a leaner, healthier meatloaf. Another option is to use a colander to drain the.
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Preheat oven to 350 degrees and line a quarter sheet pan with foil. If using a 9×13 baking dish, use cooking spray instead. Cut the bread into cubes and add milk. Mix well to combine and set aside. Cook diced onions in a small amount of oil just until translucent. Cool completely and add to beef mixture.
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Make sure your pan is preheated with the oven so the meatloaf bakes evenly. Drain the grease from the pan carefully. After 45 minutes, there will be grease pooling on the sides of the meatloaf. Using two oven mitts, carefully pour the grease off of one corner into a foil lined cup or bowl.
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When making meat loaf, line the bottom of your pan with slices of bread. Place the meat mixture in the pan and bake as usual. The bread will absorb most of the fat from the meat as it cooks. Discard the bread before serving. You can also try using a disposable foil bread pan with holes punched in the bottom. Place the pan on a cooling rack set.
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Doing so allows the muscle fibers to better hold onto all the meat's tasty juices, so they don't run out onto the plate when you dig in with your fork and knife. Depending on the size of the cut.
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Meatloaf flip to drain excess grease, serving up with butternut squash
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Preheat the Oven - Set the oven rack to the middle position, and preheat to 350ºF (177ºC). Make a Panade - In a medium bowl, whisk together eggs and chicken broth. Add breadcrumbs, whisk to combine, and allow to absorb all of the moisture. Saute the Vegetables - Heat a medium skillet over medium heat.
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1. Preheat the oven to 350 degrees F. Place a wire cooling rack onto a rimmed baking sheet. (For easiest cleanup, you can line the baking sheet with foil first.) Set aside. 2. Place a skillet over medium high heat and melt the butter (or warm the olive oil) in it.
