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An easy recipe for the best vegan meatloaf, made with a base of

Gordon Ramsay's Bacon-Wrapped Meatloaf Instructions. Preheat the oven to 350 F. Line a 9 x 5-inch loaf pan with some of the bacon so it slightly overlaps, lines the bottom and comes up the edges of the pan. In a medium-sized bowl, mix the beef with the onions, bell pepper, garlic, Worcestershire sauce, eggs, oats, salt, and pepper.

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Here are some tips: Preheat whatever you're cooking the burger on to a high heat and cook the burger straight from the fridge. Rarer burgers tend to have more of a mushy texture, so cook the burger to at least a medium. Resist putting any extra wet ingredients in your burger, extra moisture won't help the texture.

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The vast majority of meatloaf recipes call for two pounds of ground meat, whether that's beef, chicken, turkey, pork, veal, or any combination. I would recommend adding one medium apple for every two pounds of meat. Grate the apple through the largest holes of a box grater. Leave the skin on and try to avoid the core and seeds.

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4. Let the meatloaf rest too long before cooking. As the ground meat sits in the fridge, it has a chance to relax and hydrate. As it sits longer, more moisture is released. When you then cook the meatloaf, it will steam. It will be very wet and mushy. If you want to rest the meatloaf, do so at room temperature.

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There are three main reasons why meatloaf can turn out mushy: too much fat, not enough binding agent, or overcooking. Let's explore each of these in turn. 1. Too Much Fat. One of the key ingredients in meatloaf is ground beef. And as any cook knows, ground beef can vary widely in fat content.

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3. It's Over-Seasoned. There are a few reasons why your turkey meatloaf might be mushy. One reason could be that you're not using enough breadcrumbs or binder. If you're not using enough breadcrumbs, the meatloaf will have a higher moisture content and will be mushier.

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Reason 6: Inadequate Baking Time. Undercooked meatloaf will be mushy and potentially unsafe to eat. Follow the recipe's baking time and temperature instructions carefully.If the meatloaf still appears moist after the recommended time, bake it for a few minutes longer.

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Let the meatloaf rest. If your meatloaf looks slightly mushy, all you may need to do is let it rest for some time. Meat needs to rest for some time after cooking. This way, the juices will settle in the meat instead of escaping. When you remove your meatloaf from the oven, let it rest for approximately 30 minutes.

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The meatloaf's done and safe to eat only once its internal temperature has reached 160°F (71°C). Rest the meatloaf for 5-10 minutes before slicing and serving it. Bringing It All Together. When your meatloaf turns out mushy, this usually means you added too much binder or filler to the ground meat mixture.

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Here they are: 1. You added too much liquid or eggs to the mixture. One of the biggest mistakes people make when making meatloaf is adding too much liquid or egg. Too much moisture makes it difficult for the proteins in the beef to bond together, which can result in a mushy texture. 2.

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Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F. In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine. Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes. In a small bowl, mix all of the ingredients together for the sauce.

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4. Not soaking the bread. Stale bread is an essential ingredient in meatloaf, as it works to bind the meat together. But blending in dry bread will take away some of the moisture from the meat. Follow this tip: For a more moist meatloaf, soak the bread in milk until it becomes thick and mushy before blending the mixture together. 5.

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Instructions. Preheat oven to 350° Fahrenheit. In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*. Add the meat mixture to a loaf pan.

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The most common reason meatloaf is mushy is too much liquid added to the mixture. Too much liquid will stop the meatloaf from baking and cause the meat to boil instead. There's no need to worry, though, as there's a solution to this problem. If there is too much liquid before you put it in the oven, you can squeeze out the excess.

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Here's How to Turn Things Around: Gentle Mix Magic: Treat your meat mixture with care. Gently combine the ingredients until they're just friends - not a full-blown mixtape. Let them keep their individuality for a tastier, less mushy result. Dry Out the Party: Get rid of excess moisture in your classic meatloaf by patting down ingredients.

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Add cream, water, or milk with the bread option you pick. Add eggs. The challenge is to add the right ratio of fillers and binders. These ingredients affect the texture and can therefore result in mushiness if you get it wrong. Add Less Liquid. In the majority of cases, the mushy texture of meatloaf is caused when you add too much liquid.