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Preheat oven to 350 degrees F. Lightly grease a standard size loaf pan with cooking spray. Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat). Add the meat mixture to a loaf pan and gently pat into an even layer. Bake for about 30 minutes.
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Make sure your pan is preheated with the oven so the meatloaf bakes evenly. Drain the grease from the pan carefully. After 45 minutes, there will be grease pooling on the sides of the meatloaf. Using two oven mitts, carefully pour the grease off of one corner into a foil lined cup or bowl.
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Here are five common mistakes to avoid, plus our best tips for making a really great meatloaf! 1. Not using meat with enough fat content. Making meatloaf with super-lean meat, like ground chicken or ground turkey, can be tricky. Because of the minimal fat content, the meat easily dries out.
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Instructions. Preheat oven to 350F. In a large bowl combine the meat with the chopped onion, then add the rest of the ingredients one by one and mix well. You can mix it all together by hand. Place and form meatloaf into an ungreased loaf pan. Then bake for 20 minutes until the meat is no longer pink.
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One common reason for greasy meatloaf is using meat with a high fat content. If you're using ground beef with a high percentage of fat, this can lead to a greasy end result. Try using lean ground beef or a mix of lean ground beef and ground pork to reduce the fat content of your meatloaf. Another reason for greasy meatloaf is not draining the.
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By draining the grease, you can reduce the overall fat content of the dish, making it a healthier option. Another benefit of draining the grease is that it can help to prevent the meatloaf from becoming too greasy or soggy. Grease can make the meatloaf texture unappealing and can also affect the taste of the dish.
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Doing so allows the muscle fibers to better hold onto all the meat's tasty juices, so they don't run out onto the plate when you dig in with your fork and knife. Depending on the size of the cut.
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The Spruce Eat s offers additional tips for juicy meatloaf. First, bake with low heat, about 325 F. Second, use a meat thermometer and remove your meatloaf from the oven when it reaches 155 F to 160 F. Remember, the temperature will continue to rise while the meatloaf is resting, so this is the time to put on the brakes.
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1. Preheat the oven to 350 degrees F. Place a wire cooling rack onto a rimmed baking sheet. (For easiest cleanup, you can line the baking sheet with foil first.) Set aside. 2. Place a skillet over medium high heat and melt the butter (or warm the olive oil) in it.
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When making meat loaf, line the bottom of your pan with slices of bread. Place the meat mixture in the pan and bake as usual. The bread will absorb most of the fat from the meat as it cooks. Discard the bread before serving. You can also try using a disposable foil bread pan with holes punched in the bottom. Place the pan on a cooling rack set.
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Cooks attempt to remedy this issue in various ways from cooking the meatloaf on a sheet pan so the excess grease can drain off to removing the meatloaf from the oven before it's done and draining.
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Here are some tips on how to do it. One method for draining grease from meatloaf is to use a slotted spatula to remove the meatloaf from the baking dish and place it on a plate lined with paper towels. The paper towels will absorb the excess grease, leaving you with a leaner, healthier meatloaf. Another option is to use a colander to drain the.
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Meatloaf flip to drain excess grease, serving up with butternut squash
Why You Should Never Pour Grease Down the Drain
While baking your meatloaf in a loaf pan helps ensure that the meat stays moist, the grease in the bottom of the pan essentially simmers the exterior (instead of baking) and prevents the loaf from developing a crisp, flavorful crust (via Frugal Cooking ). To prevent a soggy bottom, Bangor Daily News suggests draining the grease from the loaf.
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Preheat the Oven - Set the oven rack to the middle position, and preheat to 350ยบF (177ยบC). Make a Panade - In a medium bowl, whisk together eggs and chicken broth. Add breadcrumbs, whisk to combine, and allow to absorb all of the moisture. Saute the Vegetables - Heat a medium skillet over medium heat.
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In early March, I published a Big Little meatloaf recipe. It has five ingredients and zero frills: ground beef, onions, bread, eggs, ketchup. All get mixed together, formed into a loaf, and baked. But apparently, the bread should have gone under the meatloaf, too. A couple Food52ers told me about this smart hack in the article comment section.
