Why does my meatloaf fall apart when I cut it for serving. I used 2 eggs and 1 cup of breadcrumbs in the loaf. I just don't get it.
Cook at a slightly lower temperature (until meat thermometer in center = 160 degrees). Let it sit before you cut it. Cut with sharpest knife you can. Less breadcrumbs (or no breadcrumbs) -- you can try using oatmeal instead. Only one egg, and add some other liquid ingredients like tomato paste or sauce or Worscheshire sauce or even a little bit of Cream of Mushroom soup (not my fave but it works). Add a small amount of water if desired. Choose ground beef that is not the leanest kind, it holds together better. You can also mix different types (80/20 and 90/10) or mix another ground meat like pork in there too for slightly different texture.
Recipe I'd try: 1 to 1 1/2 pounds ground beef 1/2 cup bread crumbs [or oatmeal]* (optional) 1 can of condensed tomato soup (other kinds work too) 1 egg 1 small onion finely chopped (about 1/4 cup) 1 tablespoon Worcestershire sauce ground black pepper 1/4 tsp salt 1/4 cup water
Mix the beef, 1/2 the can of soup, bread crumbs, egg, onion, Worcestershire sauce, salt and black pepper in a large bowl. Place the beef mixture into a loaf pan and shape firmly into desired loaf shape. Pour the rest of the soup over the top of the meatloaf. Bake at 350°F for 1 hour or until center reaches 160 degrees. Let stand for 10 minutes before slicing.