The Key to Super Juicy Meatloaf, Every Time
Dry, crumbly meatloaf is always a letdown, but you can make sure yours is always perfectly moist by using a combination of lean and fattier meats. Whether you're watching your budget (lean meats tend to be more expensive) or your fat intake, at least a 80/20 or 70/30 lean to fatty split will make sure you never serve a dried out meatloaf again.
Leaner meat, like turkey, will dry out and lose moisture as you bake the meatloaf, which is why mixing in a fattier
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