Crumbly Meatloaf

Our answer

Ed's Mother's Meatloaf (from Kitchen) is made with ground beef and wrapped with bacon. It should set and be easy to slice once it has been baked and then rested as the protiens of the meat will bind together. Also the meatloaf mixture contains both beaten egg and fresh bredacrumbs. These usually act as good binders for meatloaf, and other mixtures such as meatballs.

You do need to form the meatloaf mixture around the eggs gently but firmly, Nigella suggests patting the meatloaf into shape. You may also find it easier to cut the cooked meatloaf with a serrated knife (such as a bread knife) in a sawing action as pressing down hard on a cutting/chefs' knife to cut the meatloaf could contribute to the crumbling. Both of these actions should help but if you are still having difficulty then add an extra beaten egg to the meatloaf mixture, though no more as the mixture will become too wet.