An easy meatloaf recipe is a dinnertime classic — but without the right guidance, preparing even the most tried and true dish can falter from time to time. Food Republic spoke to Dennis Littley, chef and recipe expert at Ask Chef Dennis, who shed some light on the dos and don’ts for perfecting meatloaf. Surprisingly, while ingredients are essential, how the meat is shaped sets a good meatloaf apart from a great one.
“When it comes to making a great meatloaf, how you mix and shape it really matters,” Littley shared. The key is being mindful of how much you mix and shape the meat. Littley advised, “You want to mix the ingredients gently and shape the loaf loosely[,] because overmixing or packing it too tightly can give you a dense, rubbery result instead of a tender, juicy loaf.” Oddly enough, combining ingredients to make a meatloaf is similar to what bakers say about overmixing a cake batter, which can create a tough cake — the flavors may be drastically different, but the same rules apply concerning a meatloaf’s texture.
According to the expert, “Overworking the meat can push all the air out, and that’s what keeps a meatloaf from feeling heavy.” The goal is to combine all of your ingredients (just enough) and gently press the mix into the baking pan or foil before baking. To perfect this mixing method, Littley suggested using your hands — this trick carefully combines your ingredients without “over-compressing the meat.” Sure, it’s a little messy, but that’s the price we pay for excellent meatloaf.
More tips for the perfect meatloaf
Proper mixing techniques is just one part of perfecting your meatloaf recipe. According to Dennis Littley, another important step is how (and when) you integrate the different ingredients. He told Food Republic, “I also like to add ingredients in stages: mix your wet ingredients, seasonings, and breadcrumbs together first, and then gently fold that into your ground meat.” This way, you don’t have to overwork the raw meat while trying to evenly distribute all of the spices, breadcrumbs, liquids, and meat. This provides a meatloaf mixture that has an even dispersion of flavors, without the potential toughness that comes from overmixing.
Once you’ve got the loaf shaped and into the oven, it’s nearly time to enjoy — but the tasty dish isn’t fully ready until it is properly glazed. Littley’s recipe for classic meatloaf includes a zesty glaze for a pop of flavor, emphasizing the importance of this final step. When it comes to the tasty coating on top of your meatloaf, you aren’t confined to one flavor profile — you can try any glaze that features tastes you love. For example, try the smoky alternative for meatloaf that will appease ketchup haters; the smoky, barbecue-like flavors give a delicious twist on the classic. Once you have shaped the loaf using these expert-approved tips, baked, and glazed it all, you can finally enjoy a meatloaf that is worthy of all your dinnertime plans.
