Adding pork sausage, cracker crumbs and milk to your meatloaf allows you to slice it.
Having your when you cut it makes it difficult to serve even portions to your family or guests. A pile of meatloaf crumble is also a lot less visually appealing to eat. Fortunately, adding cracker crumbs, pork sausage and milk to your recipe can give your loaf a solid consistency. The milk and cracker crumbs dry and bond to the meats after baking, helping to keep a solid loaf. The pork adds consistency as the meat is more sticky and will hold its shape better than beef alone.
Instructions
1. Preheat your oven to 350 degrees Fahrenheit. Cut open and remove the sausage mixture from inside the sausage skin and place it into the bowl. Add the beef, cracker crumbs and milk into the bowl. Hand mix all the ingredients for two to three minutes until a consistent mixture is achieved.
2. Transfer the mixture into the loaf pan. Move the mixture around the pan with your hands to ensure it is uniformly distributed into the pan. Apply slight downward pressure with your palm to all areas of the mixture, compressing it half of an inch across the whole pan.
3. Place the pan into the preheated oven. Set a timer or make a mental note to cook the meatloaf for 1.5 hours. Remove the meatloaf from the oven and slice with a carving knife.
Tags: cracker crumbs, cracker crumbs milk, , into bowl, meatloaf crumble