The Key to Super Juicy Meatloaf Every Time
Dry crumbly meatloaf is always disappointing, but you can make sure yours is always perfectly moist by using a mix of lean and fatty meats. Whether you are keeping an eye on your budget (lean meats tend to be more expensive) or your fat intake, at least 80/20 or 70/30 dividing lean meat by fat will ensure you never serve dried again. meatloaf.
Lean meats like turkey dry out and lose moisture when you bake the meatloaf, so mixing with the fattier meats is key. Adding about a third of the fatty meats, such as 80/20 ground beef (versus 90/10 or more lean), sausage, or ground pork, will retain its juiciness and flavor. Of course, what works for you may differ, so experiment with the amount and type of meat you use until you find the perfect ratio. More examples and some ideas can be found in the post below.