Meatloaf can be paired with potatoes mashed and is a wonderful comfort food. If you’ve tried making a meatloaf recipe from scratch, or removed sarma recept kulinarika it of the oven to see it crumbling as you cut into it then you will know how it can be difficult to get it perfect.

We asked the chefs and recipe developers to ask their top tips for making a delicious homemade meatloaf. Here are some ideas to help you avoid possible meatloaf disasters.

1. Mistake: Using lean meat

What can you do to fix it? James Peisker is a chef, butcher and co-founder at Porter Road in Nashville. Do not eat ground turkey or lean ground beef. Make sure you choose ground beef that’s 80/20. It’s 80/20, which means it has 20% fat and 80 percent lean. Peisker claims that fat will keep meatloaf moist and will hold together nicely.

2. Do not make a mistake: It’s too early to slice the meatloaf.

What can you do? You’re hungry. But hold tight. Peisker warns against cutting the meatloaf right after it has come out of the oven. The juices could end up on the pan or plate, and the meatloaf could crumble. Instead allow the meatloaf to rest for a minimum of 15 minutes prior to cutting into it.

3. Don’t make a mistake: You aren’t making an effort to create a panade.

How do you fix it. A panade, which is a fancy word for a starch-liquid mixture that’s the basis for the tender meatloaf. KtchnDad blogger Jeremy Hood says many meatloaf recipes that call for breadcrumbs do not provide instructions for how to add liquid. If you don’t have a good panade, you’ll end up with a huge hamburger. He suggests that meatloaf appear light and tender after it’s chewed into. You’ll need equal quantities of liquid and breadcrumbs to attain this type of texture.

4. Do not let your breadcrumbs soak too long.

How to fix it What can you do? Before making your panade take your breadcrumbs and soak them in milk. This will let them become completely hydrated. Scott Hines, executive chef at B&O American Brasserie, Baltimore, Maryland, says that this is the way to go about it. He says this is not an easy procedure. Let breadcrumbs soak for 5-10 minutes.

5. Mistake: Using skim milk.

This can be solved by Jessica Formicola, a blogger and recipe developer on Savory Experiments. Skim milk will not help much with binding.

6. There is an error. Use breadcrumbs that are fresh.

How to fix it If you’re making panade with homemade breadcrumbs, ensure that your breadcrumbs have not become stale or overcooked. Sharon Beck, a Kosher private chef from Miami Beach, Florida advises. You shouldn’t leave your bread unattended as it will absorb some moisture and cause the meatloaf to dry out. She recommends adding breadcrumbs to your meatloaf as well as eggs to help keep it in its shape.