You've baked a nice meatloaf, but it crumbles once you cut it.The addition of eggs and bread crumbs are key factors in keeping a meatloaf together as is making sure the meatloaf isn't too dry, which can also make it fall apart. Oversaturating your meatloaf with too much milk or sauce will also make it crumbly. The addition of vegetables can help keep the meatloaf together too.
Use ground chuck beef when making meatloaf. The fat of the meat is an important component of the meatloaf as it helps keep the meatloaf moist thereby keeping the meatloaf together. Lean ground beef or sirloin has less fat and is therefore harder to use.
Add three to four fresh eggs per pound of meat and about one-fourth of a cup of cracker or bread crumbs per pound of meat to the meatloaf.
Add vegetables such as half a cup of chopped red bell pepper, spinach or portobello mushroom to your meatloaf which will also help it retain its moisture. Combine these with your other meatloaf ingredients in a large bowl and mix well.
Press the meatloaf together firmly on a pan that has been sprayed with cooking oil before baking. Pressing the meat gets rid of any air pockets and will help keep your meatloaf together.