It is possible to serve meatloaf with potatoes mashed for a delicious comfort food. If you’ve ever attempted to bake a meatloaf from scratch, or removed it of the oven only see it crumbling as you cut into it then you’ll be aware of how it is difficult sarma recept kulinarika to get it perfect.

We asked chefs and recipe creators for their top tips for making delicious homemade meatloaf. Here are some helpful tips to help you avoid any potential meatloaf-related disasters.

1. Mistake: Using lean meat

How can I fix it? James Peisker, a chef and butcher, as well as co-founder of Porter Road in Nashville is James Peisker. Avoid ground turkey and ground beef that is lean. Ground beef must be 80/20. This means it contains the majority of lean meat. It also has 20 percent fat. Peisker states that fat will help ensure that the meatloaf stays damp and is able to hold its shape well.

2. It’s way too late to slice the meatloaf.

How to fix it You’re hungry. But hold tight. Peisker advises not to cut into the meatloaf immediately after it is removed from the oven. The juices will get on the surface of your pan or plate and the loaf may crumble. Instead, you should allow the meatloaf rest for at least 15 minutes prior cutting it into pieces.

3. Make a mistake: You don’t have an attempt to make a miracle.

How to fix it. A panade, a fancy word for a starch-liquid mixture that is essential to a the tender meatloaf. Jeremy Hood, a blogger at KtchnDad He says that the majority of meatloaf recipes that call for breadcrumbs don’t have instructions on how to add liquid. He says that without the proper sauce, you’ll end up with a huge hamburger. He advises that meatloaf must feel light and tender when it’s eaten. To get this texture you’ll need equal amounts of liquid and breadcrumbs.

4. Do not let your breadcrumbs sit for too for too long.

How to fix it? Before making your panade, soak your breadcrumbs with milk. This will allow them to become completely hydrated. Scott Hines, executive chef of B&O American Brasserie in Baltimore, Maryland says this is the most effective way to go. It isn’t an easy job. The breadcrumbs should soak for 5-10 minutes.

5. Mistake: Using skim milk.

It is fixable by Jessica Formicola, a blogger and recipe designer at Savory Experiments. Skimmed milk doesn’t aid in binding.

6. There is an error. Use fresh breadcrumbs.

How to fix it When you prepare the panade using homemade breadcrumbs be sure that your breadcrumbs have not become stale or toasted. Sharon Beck, Kosher Private chef from Miami Beach, Florida, offers advice. It is not advisable to leave bread unattended as it will soak up moisture and dry out the meatloaf. To ensure that your meatloaf keeps its shape it is suggested to mix breadcrumbs and an egg.