You can pick and choose your side dishes to fit any occasion. Biscuits – A side of bread makes this meal complete!.But this is one of my favorite sides at Cracker Barrel. Another hearty vegetable that pairs perfectly with meatloaf. Roasted Carrots – Add some color to your plate with glazed carrots.And the savory glaze pairs perfectly with the cheese. Two classic comfort foods on a single plate. Mac & Cheese – This is my personal favorite.Mashed Potatoes – This buttery smooth starch pairs perfectly with the savory deliciousness of meatloaf.What to Serve With MeatloafĪ few side dishes can turn this simple meal into a family favorite. This allows the edges to caramelize and form a really nice crust.Īllow it to breathe by using a baking sheet or large baking pan.
It’s not the end of the world, but I’ve learned that you need to allow the meatloaf to breathe while cooking. This causes the meatloaf to steam and results in what we call a “meat brick”. It’s these little tweaks and additions that make all the difference between a bland, boring meatloaf and one that you’ll want to make again and again.įor a long time, I made the mistake of filling up a 5×9 inch loaf pan from edge to edge. You can even add in some finely chopped carrots and celery as well. The onion and green pepper make a huge difference when it comes to meatloaf.
Instead you want to shoot for 325 F to 350 F for a moist meatloaf. I’ve seen recipes that call for temperatures as high as 425 degrees F. When shaping your loaf, looser is better. It’s also important not to compress the meat too much when you’re forming the loaf. If you’re a perfectionist like me, this one requires a bit of self-control.īut if it makes a better meatloaf, so I try and combat my OCD tendencies. One of the secrets to a juicy meatloaf is not to over mix your ingredients. Mixing your ingredients too much will result in a tough, dry meatloaf. But I’ve since learned from the error of my ways.
You can also use half ground beef and half ground pork to enhance the flavor and texture of your loaf. 80% lean ground beef is the best ratio for a moist, juicy meatloaf that cooks to perfection. This is often caused by using leaner meat. People often complain that their meatloaf is too dry. Plus, there are a few trade secrets that will ensure your meatloaf turns out tender and juicy. They use lean ground beef, sauteed vegetables, buttery Ritz crackers, sharp cheddar cheese, eggs, milk and a savory glaze made from ketchup and brown sugar. This is where Cracker Barrel gets everything right. What makes the difference between a meatloaf that turns out dry and bland versus one that is moist and delicious? Especially if you’ve ever had the “mystery meat” that’s often served in school cafeterias.īut when you make it with love (and a few simple tips), this classic meal quickly becomes a comfort food family favorite. But fair warning – with this recipe, it might not last long.
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