Substitute For Milk In Meatloaf Recipes

BUTTERMILK MEAT LOAF

Buttermilk Meat Loaf image

Barbecue sauce is a Southwestern staple, so I use it in meat loaf instead of ketchup. The buttermilk and garlic also lend a tangy flavor. Whenever I serve this, it gets rave reviews, even from those who don't ordinarily care for meat loaf.

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 cup soft bread crumbs
2 large eggs, lightly beaten
1/2 cup finely chopped red onion
6 tablespoons barbecue sauce, divided
1/4 cup buttermilk
2 tablespoons minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 pounds ground beef

Steps:

In a large bowl, combine the bread crumbs, eggs, onion, 4 tablespoons barbecue sauce, buttermilk, parsley, garlic salt and pepper. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 50 minutes. Spread with remaining barbecue sauce. Bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160°. Drain; let stand for 10 minutes before slicing.

Nutrition Facts :

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Water. What’s better than water to add moisture to your food, right? Water is the easiest and most readily available substitute for milk in meatloaf. While it is a good replacement, bland water will make the meatloaf lack richness and the texture won’t be as smooth; two things that you expect in a meatloaf.
Chicken, Beef, Or Vegetable Stock. Stock can be made with different ingredients and is another great alternative for milk in meatloaf. To make chicken or beef stock, you have to cook the bones in water for a long time.
Heavy Cream Or Half-And-Half. Heavy cream and half-and-half are two rich and creamy ingredients that you can easily use in place of milk in meatloaf. For the best results, mix some heavy cream or half-and-half in water and add it to the breadcrumbs to make them soggy.
Sour Cream. Sour cream is made by fermenting regular cream with certain kinds of lactic-acid-producing bacteria. It is thick, rich, and tangy, and can replace milk in meatloaf recipes.
Yogurt. Yogurt, both plain and Greek, can be substituted for milk in meatloaf to retain moisture in the dish. However, like sour cream, you will need to thin it down to prevent the meatloaf from getting a texture that is too thick.

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