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Covering meatloaf when baking can help to keep it moist and juicy. The cover traps heat and steam, allowing the meat to cook more evenly and preventing it from drying out. On the other hand, leaving the meatloaf uncovered can create a delicious, caramelized crust on the exterior, adding a depth of flavor and texture to the dish.
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Instructions. Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan with cooking spray. In a large bowl, combine the eggs, Panko breadcrumbs, onion, garlic, ketchup, Worcestershire sauce, dried thyme, garlic powder, salt and pepper. Stir with a fork until well combined.
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Combine onion and garlic mixture, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce in a large bowl. Mix until well combined. Gradually stir in milk, 1 teaspoon at a time, until mixture is moist, but not soggy. Transfer the mixture to a 5x9-inch loaf pan.
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Spread 2 tablespoons of the barbecue sauce on top of the meatloaf. Drape the bacon slices over the top of the loaf, so that it covers the top and hangs down the sides. Tuck the ends of the bacon under the meatloaf but don't wrap it under (if you do, it gets rubbery under there as it cooks). Bake for 45 minutes.
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Instructions. Pre heat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non stick cooking spray. Stir beef, eggs, onion, ketchup, salt and pepper, oatmeal, 1/2 of tomato soup, and 1 Tablespoon Worcestershire sauce with hands (it really is easier that way). Mold and put into loaf pan.
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Covering the meatloaf with a layer of aluminum foil during the initial stage of baking can help lock in moisture and prevent the top from drying out. However, leaving the meatloaf uncovered for the entire baking time can result in a crustier exterior and a more caramelized finish. Ultimately, whether you choose to cover or leave uncovered will.
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Line a rimmed baking sheet with aluminum foil. Invert the baking sheet over the loaf pan. Holding both the baking sheet and the loaf pan, flip both over in one motion. Remove the loaf pan to unmold the meatloaf. Cut the remaining 2 bacon slices in half crosswise. Press 2 pieces onto each end of the meatloaf to cover the ends.
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The uncovered method is perfect for those who enjoy a slightly caramelized and crispy exterior on their meatloaf. Additionally, cooking the meatloaf uncovered allows any excess moisture to evaporate, resulting in a firmer texture. However, cooking a meatloaf uncovered may lead to a drier texture, as the moisture within the dish can escape.
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Generally, meatloaf cooks at 350 degrees Fahrenheit for about 35-45 minutes per pound of meat. To help you out, here's a quick guideline: 1 pound of meat: 35-45 minutes. 2 pounds of meat: 60-75 minutes. 3 pounds of meat: 90-120 minutes. A typical meatloaf recipe uses 2 pounds of beef, so expect it to take approximately 1 to 1 1/4 hours.
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During baking, cover a single big meatloaf with a sheet of aluminum foil to maintain moisture but you will have to uncover it for the final 15 minutes. By covering the meatloaf in the initial stage and finally uncovering it, will get the best result. But first, Preheat the oven to 350 degrees F.
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How to Make Meatloaf. Preheat the oven to 350 degrees. Prepare a large baking pan or a rimmed baking sheet. In a large, heavy skillet, melt the butter over medium heat. Add the onions, scallions, carrots, and garlic. Sauté until the vegetables are golden and tender, about 6 minutes, stirring often.
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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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Grate 1 medium yellow onion on the large holes of a box grater into a large bowl (about 1/2 cup onion and juices), discarding any large pieces of onion. Finely grate 2 garlic cloves into the bowl. Add 2/3 cup fine, dry breadcrumbs and 1/2 cup whole milk. Mix with your hands until the breadcrumbs are thoroughly moistened.
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By covering the meatloaf, you will slow down the cooking process on the exterior and will give some extra time for the meatloaf interior ingredients to cook properly. Also, you may consider covering the meatloaf when you may worry that you will get dry meat. By covering the meatloaf, during the cooking, the steam will remain under the foil and.
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Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally. Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix). Place meat mixture on prepared baking sheet, and.
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Mix the meatloaf lightly; do not overmix as this can cause the meatloaf to be tough and dense. Press the meat into the pan gently, do not compress it. Use an instant-read thermometer, inserted into the middle, to check the doneness of the meatloaf. It should read 160 degrees Fahrenheit.