“How to Make Moist and Delicious Meatloaf – Pro Tips from Chef Thomas Joseph to End Your Kitchen Conundrum”

How to Avoid Dry, Crumbly Meatloaf- Kitchen Conundrums with Thomas Joseph

Meatloaf is a classic dish that is loved by many, but there’s nothing more disappointing than cutting into a dry, crumbly meatloaf. Luckily, with a few simple tricks and techniques, you can avoid this kitchen conundrum and make a moist and flavorful meatloaf that will have your family asking for seconds.


-1½ lbs ground beef

-1 onion, diced

-2 cloves garlic, minced

-1 cup breadcrumbs

-2 eggs, beaten

-¼ cup milk

-1 tablespoon Worcestershire sauce

-1 teaspoon salt

-½ teaspoon black pepper


1. Soak breadcrumbs in milk: Begin by soaking the breadcrumbs in milk for about 5 minutes until they become soft.

2. Sauté onions and garlic: Sauté the onions and garlic in a pan until they are translucent and aromatic.

3. Mix ingredients: In a large bowl, mix together the ground beef, sautéed onions and garlic, soaked bread crumbs, beaten eggs, Worcestershire sauce, salt, and pepper.

4. Knead mixture: Knead the mixture together with your hands until it becomes smooth and well-incorporated.

5. Form mixture into a loaf: Shape the mixture into a loaf and place it in a greased loaf pan.

6. Bake meatloaf: Bake the meatloaf in a preheated 350°F oven for 45-50 minutes.

7. Rest and serve: Once the meatloaf is cooked, let it rest for 10-15 minutes before slicing and serving to allow the juices to redistribute.

Tips for avoiding dry, crumbly meatloaf:

1. Use a higher fat ratio ground beef. Lean ground beef tends to dry out faster, so using a meatloaf mix containing a 80/20 fat ratio of beef to fat will make your meatloaf more moist.

Read  "Master the Art of Homemade Meatloaf with Ground Pork and Hamburger Meat: Learn the Secret Recipe Now!"

2. Don’t overmix the meatloaf mixture. Overworking the meat mixture can lead to a dry and crumbly texture.

3. Soak breadcrumbs in milk before adding to the meat mixture. This will add moisture to the meatloaf and help it hold its shape.

4. Incorporate sautéed onions and garlic for flavor and moisture. Sauté them until they are soft and translucent, then mix them into the meat mixture.

5. Let the meatloaf rest before slicing. Allowing the meatloaf to rest for 10-15 minutes before slicing will allow it to reabsorb any juices released during cooking, resulting in a moist and tender meatloaf.

By following these tips and techniques, you can avoid the common kitchen conundrum of dry, crumbly meatloaf and create a dish that is moist, flavorful, and loved by all.

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