Campbell's soup meatloaf recipe: 60 photos
Our Favorite Meatloaf From Campbells Soup - The Kitchen
Campbells Kitchen | Best Ever Meatloaf
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FAQ
The Basic Meatloaf Formula. All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.
Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well.
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.
Add one or two eggs per pound of meat for a moist texture. Make Use of Milk: Soak breadcrumbs in milk before adding them to your mixture. This will keep your meatloaf moist during baking. Slather on Sauce: Add a layer of ketchup, barbecue sauce, or a mixture of both on top of your meatloaf before baking.
Eggs play a crucial role in meatloaf recipes. They add to its moisture and texture while binding all the other ingredients together.
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Mike Karabeini
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