Jamie Oliver Meatloaf Recipe - Delish Sides (2024)

FAQs

What does Ina Garten serve with meatloaf? ›

Ina says her meatloaf serves 6 people, but I think it can easily serve up to 8 if you're enjoying it with a couple of sides like mashed potatoes and green beans.

Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later. Leave the veg to cool completely, then tear in the mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf.

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.

When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

Covering your meatloaf is a matter of preference. When you cover a meatloaf, the meat cooks more evenly thanks to the steam trapped inside the pan. The foil or lid also helps the meat retain its moisture, which is useful when cooking with lean meats (like chicken or turkey).

One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.

Let the loaf cool for at least 15 minutes before serving. If you baked the meatloaf in a loaf pan, carefully drain off the liquid fat before transferring the meatloaf to a clean cutting board. Cut into thick slices and serve.

Sure, egg yolks add some rich flavor to a meatloaf, but the real reason we need eggs is for structure—to help bind the meatloaf together. This is especially important since we're making a free-form meatloaf, or one that you shape by hand, versus using a loaf pan.

What happens if you put too many eggs in a meatloaf? ›

Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth.

Mix ground beef, salt, pepper, onion, bell pepper, egg, tomatoes and oats together well and place in a baking dish. Shape into a loaf. Topping: Mix ketchup, brown sugar and mustard and spread on loaf.

The one meal Ina simply couldn't live without is roast chicken. She even cites it as one of the reasons her husband, Jeffrey, proposed marriage in 1968.

A classic, flavorfully glazed ham like this would pair well with many classic sides, like melt-in-your-mouth roasted potatoes, a simple spinach salad, cheesy creamed spinach or mustardy roasted carrots.

Typically, it's recommended to cook meatloaf in a steel or aluminum pan because they're the most common and versatile loaf pans that can make so much more than just loafed meat.