What is the secret to a great meatloaf?

For a moist meatloaf, this ingredient is KEY.

Meatloaf is proof of the adage you should never judge a book by its cover. No, a big hunk of brown-grey mince isn’t the prettiest of dishes, but once you bite into a slice of the juicy, meaty goodness, you’re met with the most flavour-packed, umami-rich main (that’s when it’s done right!). 

This is pretty much a love letter to meatloaf, because I’m a big believer that it does not get the credit it deserves (and Matt Preston agrees). Oh, and the leftovers sandwiched between sliced white bread with plenty of butter and tomato sauce? Pure. Food. Heaven.

A dry, bland, greyish meatloaf can be enough to turn you off this retro dinner for good. Cue Matt Preston with his tips for making a GREAT meatloaf. 

His love for the retro dinner runs deep, he says: “There are a number of people who don’t appreciate meatloaf for the wonderful thing that it is. Those people are usually haunted by some dark time in their past when they were served a dense slab of blandness masquerading as meatloaf.”

What’s the secret to a moist meatloaf? Matt Preston reveals.

Oats! Matt uses a cup of oats in his meatloaf recipe, rather than breadcrumbs, because it gives the meatloaf a lighter texture (perfect for when you’ve run out of breadcrumbs). 

“My recipe is inspired by Eva Longoria and based on my mother’s,” Matt revealed. Yep, even Eva Longoria is in on the trick! 

For a super moist meatloaf, the type of mince you choose is also very important. If the mince is too lean, it will become dry. Matt’s tip is: “try adding something a little richer to lean mince, like sausage filling or minced smoked bacon. Or just use a fattier mince”. 

And, sauces are much more than just condiments. Tomato, barbecue, Worcestershire sauce, miso paste, and soy sauce aren’t just added to provide flavour, they also ensure a juicy loaf.

Classic meatloaf recipe

Another tip from Matt is to saute the onion, garlic, carrot, or any veg you’re adding first – to develop more flavour and release some of their juices. Just make sure you let them cool before adding them to the mince. 

If you’re not using oats and insist on using breadcrumbs, you can also soak breadcrumbs in milk to guarantee maximum moisture. Matt also says: “a handful of tea-soaked sultanas also tends to do the trick”. 

Last but definitely not least: do not overwork the mix. Matt’s tip is: “gently ease the ingredients together with your hands. If you overdo it, your meatloaf will end up too dense.”

Get Matt’s meatloaf recipe here 

Originally published as What is the secret to a great meatloaf?