Why does my meatloaf fall apart?
There can be many reasons why your meatloaf falls apart. The most common reason is that your meatloaf doesn’t have enough binding agents. To help your meatloaf stay together add things in like eggs and bread crumbs because they are key ingredients that bind meat and help the loaf stick together. Another reason why your meatloaf may be falling apart is that it is overcooked.
Do I have to use mozzarella? Can I make stuffed meatloaf with other types of cheese?
Fresh mozzarella cheese produces an amazing melted cheese center for cheese stuffed meatloaf. You can also use bricks of mozzarella cheese, or even shredded, but be warned that they don’t melt as well as the fresh mozzarella cheese balls do. In addition to mozzarella, you can also experiment with other types of cheese. Cheddar is always a classic choice, but feel free to be more adventurous with cheeses like pepper jack, provolone, havarti, gouda, and more!
Is it okay if my meatloaf is a little pink?
Don’t be fooled into over cooking your meatloaf just because there is a small pink spot. The color of your meatloaf will not tell you if it is done or if it is safe to eat. To tell if your meatloaf is fully cooked and safe to eat you need to take its internal temperature. For ground beef to be safe and fully cooked, it needs to reach an internal minimum temperature of 160 Fahrenheit. If your meatloaf is just a little pink but is 160 Fahrenheit, you are ready to eat.
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Why does this recipe not contain an egg? I noticed your other versions of meatloaf contained an egg.
I am thinking about making this in a round spring form pan and cutting it like pie slices when done.
Love this recipe. I used meatloaf mix that consisted of ground beef, veal, and pork. I substituted crushed Ritz crackers for breadcrumbs, added an egg to help bind the meatloaf, and omitted the brown sugar. This is my second time making this meatloaf and it turned out much better this time around with my minor tweaks. The cheese didn’t melt out this time. Yay!
This was a family hit! Thank you for so many easy to follow recipes.
Why no egg ? Ever meat loaf recipe’s i made had egg . Or alittle flour to help hold it together??
It’s simply not needed.
It was good but i have to say my swiss family does like so much sugar. It is too sweet for us and I did not add the full amount proposed. Ketchup is already full of sugar.
Also doesnt really need the vinegar. Next time i will not add it
Thanks for the recipe!
Scott
Can you add onions/green peppers to this? My Boyfriend seems to think without those, it’s just not meatloaf. haha
My family loves this recipe and there’s never leftovers
Thank you for sharing
I will definitely be making this again.
This was so good ! I used the meatball mix from the butcher that has ground beef and pork.
I normally make meatloaf in a loaf pan and not the 9×13. So much better with the larger pan !
This recipe is AMAZING. I use tomato paste instead of ketchup and 1 tablespoon Italian seasoning instead of the 1 teaspoon each basil/oregano/parsley. I also use a rounded tablespoon of minced garlic when I don’t have fresh garlic on hand. Comes out delicious every time!
The best meat loaf I have ever made!!!! Our new favorite
Delicious! I made this tonight with ground turkey. It was my first time making meatloaf, but my husband and I loved it. I can’t wait to have the leftovers tomorrow for lunch. I didn’t have Worcestershire sauce, so I used a little soy sauce and hot sauce. I also subbed apple cider vinegar for the red wine vinegar. Great recipe, and you can tweak it however you like!
Love this recipe and have made it so many times because it is that good. Highly recommend.
Made this for dinner tonight. It was “ABSOLUTELY AWESOME!” The glaze was very tasty, sweet,it worked well with the Italian seasoning and mozzarella cheese. A Great spin on Meatloaf!
I substituted balsamic vinegar instead of red wine vinegar in the glaze