Cub Tracks’ there goes the meatloaf (2024)

FAQs

Is meatloaf good to eat? ›

Meatloaf is undoubtedly delicious, but it's not necessarily known for being healthy. In fact, when made using 80% lean ground beef, one pound of meatloaf contains roughly 1,152 calories.

My mom used to add oats or breadcrumbs. If the point is to bulk up a meatloaf, then I use very finely diced mirepoix and either finely crushed saltines mixed with milk (a panade) or potato buds. That's right, dehydrated mashed potato buds straight from the box.

Versatility: Meatloaf's versatility played a significant role in its popularity. Cooks could experiment with various meats, fillings, and toppings, resulting in personalized variations that suited different tastes and dietary preferences.

Beware Breadcrumbs: Overusing breadcrumbs can soak up moisture and leave your meatloaf dry. Use breadcrumbs in moderation or try using alternatives like oats or crushed crackers. Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture.

Traditional meatloaf is a favorite comfort food, but it's not exactly healthy. This roasted vegetable meatloaf is delicious, and it contains diabetes-friendly foods such as zucchini, peppers and olive oil. It also has a lower fat content than traditional meatloaf while still retaining the flavor of ground meat.

Are canned foods safe to eat right out of the can even if it's something like meats? Yes. Any safe canning process involves cooking the food in-can to a high enough temperature to kill any pathogens (the most notable threat being botulism).

History. Meatloaf is a traditional German, Scandinavian and Belgian dish, and it is a cousin to the meatball in Dutch cuisine.

Meatloaf became a staple of many Americans' diets during the Depression, because it helped home cooks extend precious protein farther than it might otherwise go, so that more people could be fed with less meat.

Onions, garlic and celery do pose one problem though: they don't cook down easily. Little bits of crunchy onion or celery or potent, hot garlic will spoil the comforting aspect of eating meatloaf.

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

What happens if you put too much milk in meatloaf? ›

Too Much Liquid

One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.

Meatloaf has more flavour because whereas you wouldn't eat a hamburger without toppings, sauces, cheese and a bun, you can certainly eat Meatloaf plain because it's so juicy and tasty!

Meatloaf is one of those classic comfort foods you really don't want to have to give up when you start a healthy diet. But since it is typically made with ground beef or a mix of ground beef, pork and veal, meatloaf can be very high in fat, calories and sodium.

During the Great Depression, cooking meatloaf was a way for families to stretch the food budget by using an inexpensive type of meat and left-over ingredients. Along with spices, it was popular to add cereal grains, bread or saltine crackers to the meatloaf to add bulk and stretch the meat.