Halloween Meatloaf Zombie Recipe (2024)

FAQs

What is the basic meatloaf formula? ›

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

By free-forming a meatloaf—not cooking it in a loaf pan—we get maximum surface area exposure, and therefore maximum flavor. So not only does it make it easier to slice and guard against sogginess, but mounding your meatloaf instead of panning it also makes your meatloaf literally tastier.

Joanna Gaines Meatloaf Recipe from Magnolia Table Cookbook is really the best and the easiest meatloaf recipe ever. This easy meatloaf is made with ground beef, finely chopped onion, tomato sauce, saltines, Cheddar cheese, Worcestershire sauce, salt, and pepper; and glazed with ketchup.

If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes! However, bread is still the best choice of all the potential options.

In meatloaf, this is most commonly the eggs and breadcrumbs. Your binding ingredient is only second to the meat itself in your recipe and the reason why meatloaf crumbles. When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.

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.

Metal pans are great conductors of heat; in other words, they heat up quickly, but in turn, they also cool down more rapidly once removed from the heat source. Additionally, metal pans can withstand higher temperatures than glass.

To prevent a soggy bottom, Bangor Daily News suggests draining the grease from the loaf pan 15 minutes before your cooking time is up; this helps guarantee all sides bake to perfection.

A neat trick to soak up the grease under your meatloaf is to line the bottom of the pan with bread slices. The bread soaks up the grease as the loaf bakes. When the meatloaf is done, you can either throw out the bread or bake it to make some truly indulgent toast.

What syndrome did Meatloaf have? ›

On November 17, 2003, during a performance at London's Wembley Arena, on his Couldn't Have Said It Better tour, he collapsed of what was later diagnosed as Wolff–Parkinson–White syndrome, a condition marked by an extra electrical pathway in the heart which causes symptoms like a rapid heartbeat.

"I always let the kids pick what they're wanting," she says. "We don't cook every night, but as often as we can. I like to cook a warm meal for the kiddos and Chip."

“Typically with sweets, I go all out,” she says. “If you're gonna make the cake, just make the cake.” The key, of course, is moderation. Gaines does stress that most of her family's food includes things like the nutritious vegetables and fruits that grow in their own garden—like this beautiful broccoli!

Combine ground beef, onion, milk, bread crumbs and egg in a large bowl; season with salt and pepper. Transfer into prepared loaf pan. Mix ketchup, brown sugar, and mustard together in a small bowl until well combined; pour over meatloaf and spread it evenly over the top.

You can often buy meatloaf mix at the store, but if you'd rather make your own, it's simple to do. The ratio of meatloaf mix is usually 1:1:1, meaning that you'll need equal parts ground beef, ground pork, and ground veal.