Why do you put milk in meatloaf?

The reason milk is added in meatloaf is that it soaks the bread crumbs which add needed moisture to the meatloaf. If you personally do not want to use milk you can try using low sodium beef stock, chicken stock, water, or a non-dairy milk substitute.

How does Martha Stewart make meatloaf?

Directions

Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground.
Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs.
Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat.

What is the ratio for meatloaf?

A ratio of 80 percent meat to 20 percent fat is the generally accepted formula. Some cooks use 30 percent fat, but there is a fine line between juicy and greasy. This is the reason most cooks choose ground chuck since it has this ideal proportion of fat to meat.

How do you make Rachael Ray meatloaf?

Ingredients

Cooking spray.
3 slices white sandwich bread.
¼ cup milk.
2 pounds meatloaf mix (beef, pork and veal)
1 small onion, grated.
1 clove garlic, grated.
1 egg, lightly beaten.
½ cup ketchup.

What can I use if I don’t have milk for meatloaf?

Stock works as a milk substitute in meatloaf The milk soaks into the breadcrumbs, helping the ingredients stick together. According to The Stay At Home Chef, you can use low-sodium beef stock, chicken stock, or even non-dairy milk on a 1:1 substitution ratio in your meatloaf recipe.

What can I put on top of meatloaf instead of ketchup?

Substitutes For Ketchup In Meatloaf

BBQ sauce. If you want to outshine while making this family classic, go for BBQ sauce as a glaze.
Mayonnaise. Although distinct from ketchup, mayonnaise can serve the role of a glaze.
Red Salsa. Wanna try something spicy yet full of unique flavor?
Mushroom sauce.
Cheese.

Should meatloaf be covered while baking?

Cover a single large meatloaf with a piece of aluminum foil during cooking to keep it moist, but uncover it for the last 15 minutes of baking. “Meatloaf is highly suited to being either frozen raw for cooking later or cooked and frozen to reheat.” Preheat oven to 350 degrees F.

How many eggs do you put in a 3lb meatloaf?

of ground meat, you’ll usually have 2 to 3 (lightly beaten) eggs included. That makes the egg to ground beef ratio 1 to 1½ eggs per pound of meat in the recipe.

What can I use in place of eggs in meatloaf?

Another kitchen staple, mayonnaise, can also be substituted for eggs quite easily. It makes sense that the two foods can be interchanged in meatloaf, considering that oil and eggs are the two primary ingredients in mayo. Mayonnaise can add a rich flavor to your dish, making it a tasty egg substitute for meatloaf.

How to make a meatloaf in the oven?

Preparation. 1 1 HEAT oven to 350°F. Reserve 1/2 of tomato sauce; mix all remaining ingredients. 2 2 PRESS into 9×5-inch loaf pan. 3 3 BAKE 50 minutes; pour off fat. Top with reserved sauce; bake 10 minutes or until meatloaf is cooked through (160ºF).

What kind of sauce is in A1 meatloaf?

Classic meatloaf is at its finest with this A1 Original Steak Sauce recipe. This recipe courtesy of KRAFT®.

How many calories are in an A1 meatloaf?

Nutritional Information (Per Serving): Calories 250, Total fat 14 g, Saturated fat 5 g, Cholesterol 125 mg, Sodium 450 mg, Carbohydrate 8 g, Dietary fiber 1 g, Sugars 3 g, Protein 22 g, Vitamin A 8 %DV, Vitamin C 8 %DV, Calcium 4 %DV, Iron 15 %DV. 1/3 cup A.1. Original Steak Sauce 1 HEAT oven to 350°F.

Which is better for meatloaf ground beef or buffalo?

Most people who replace their ground beef with buffalo, in recipes like meatballs, burgers, and meatloaf, are usually disappointed. Ground buffalo is much leaner than ground beef, which is the biggest challenge. In case you’re new, it’s the fat that provides most of the flavor and moisture.