The perfect meatloaf with liver recipe: Savoring tradition (2024)

FAQs

Should onions be cooked before adding to meatloaf? ›

I later learned how I could avoid this problem and make a fully smooth meatloaf by pre-cooking any vegetables, especially the onion, before adding them to the ground meat. This way the meatloaf gets the flavor without the rawness -- a method from the smart people at Cook's Illustrated.

The easiest way we've found to hide liver is to make a liver cube and cook one cube with one pound of ground beef. As long as the ratio is 1:1 (1 liver cube to 1 pound of ground beef), the liver flavor is unnoticeable.

Because it is made of ground meat, we must cook all meatloaf to 160°F (71°C). But because we don't want to dry it out, we don't want to go beyond that temperature at all, if we can help it. Using a leave-in probe thermometer like the ChefAlarm^® to monitor the temperature while cooking can help guarantee success.

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.

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

Fat Is Your Friend

This is the reason most cooks choose ground chuck since it has this ideal proportion of fat to meat. During cooking, the fat will liquefy, making the meatloaf moist.

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.

Dutch loaf (also called old-fashioned loaf, spiced luncheon loaf, and spiced lunch meat) is a luncheon meat made from coarse-ground lean pork and beef mixed or coated with spices, formed into a loaf shape and then smoked over a hardwood fire. It is a popular sandwich filler in America.}

Soak liver in milk for 1-2 hours before cooking.

If you follow a strict paleo diet, you can use coconut milk instead of dairy milk; you'll get the same benefit of mellowing out the flavor.

But this type of meat does have high levels of cholesterol and fat. Some of these nutrients can cause health problems at very high levels, especially if you're pregnant or have certain health conditions. Check with your doctor before adding it to your diet and eat it in moderation.

Do you rinse off liver before you cook it? ›

Do not wash or rinse raw meat or poultry before you cook it. Washing can cause bacteria found on the surface of meat or poultry to be spread to ready-to-eat foods, kitchen utensils, and counter surfaces. This is called cross-contamination. Rinse fruits and vegetables before eating.

Toward the end of the cooking time (our standard two-pound meatloaf takes about one hour), follow this simple method to know when it's done. Use an instant-read thermometer ($18, Walmart). The meat loaf's internal temperature should register 160°F when the thermometer is inserted into the center.

You can make meatloaf either in a loaf pan or free-form. Free-form meatloaves have a crust all around; loaf-pan meatloaves have a more "steamed" texture. It's strictly a matter of preference. Let your meatloaf rest for about 10 minutes after it comes out of the oven; it will hold together better when slicing.

But what causes this to happen in the first place? The most common reason meatloaf is mushy is too much liquid added to the mixture.

Once the skillet is hot, add the diced onions and cook until they become translucent and slightly caramelized. Then, crumble the ground beef into the skillet and cook until it is browned and cooked through, stirring occasionally to break up any clumps.

Cook onion first then follow with garlic. Cook garlic only until fragrant and that will happen quickly. Add meat. If you want to brown the meat first then you can also start with the meat first, brown it on both sides, then remove from the pan and set aside.

Follow this tip: Whether you use a classic blend of onion, carrot, and celery, or go for a blend of different veggies, give them a quick sauté with some olive oil first. Not only will the vegetables be more tender and flavorful, but they'll also add a little more moisture to the meat.

Food Director Amira Geory backs this trick, saying: “Adding raw onion to marinades not only adds flavour, but it also tenderises the meat. I find that the finer the onion is, the better it works, so sometimes I actually grate the onion. Just be sure to use a ceramic or glass bowl when marinating.”