Why can't I bake?

So I made a meatloaf for the second time this month, and it came out all runny and I was afraid to eat it. I kept putting it in for more time, and it still didn't look right. Last night, I followed a recipe for fat free banana bread that I've done before, and it came out sort of mushy. I put it in for another 20 minutes, and it's still sort of mushy. What am I doing wrong? I don't think it's the oven, because I had the same problem in our apartment 6 mos ago. When I do a cake or muffins from a mix, BTW, it turns out fine. Should I just stick to the stove and stay out of the oven???

[cchavez]

I don't know if this will help but when I make meat loaf I always used the seasoning packets for meatloaf. Lawrys is good and my meatloaf comes out fine. I cannot bake well either so I always stick to box mixes.

[bunnisa]

When you say the meatloaf was "runny" what do you mean?

As far as the banana bread, if your baking soda or baking powder is more than 4-6 mo. old, that might be the culprit.

You may want to get an oven thermometer and test your oven out. They all differ, some run hotter, some colder. Set the dial on a temp (say 350) and leave the thermometer in there for 45 mins or so.

Other than that, I HIGHLY recommend any cookbooks by the editors of Cook's Illustrated magazine. I have "The Best Recipe" and EVERYTHING I've made with their recipes has been incredible. The best turkey anyone has ever had, amazing cookies, etc.

:) HTH

Bethany
It's a Boy!
William Eric (Wilkes)
6/16/03

[egoldber]

Hmm. I can't imagine a meatloaf being runny. Do you mean not set up or juices oozing out of it? Juices are good (maybe try a leaner type of meat next time). If its not setting up, then it could be an oven temp problem. Are you using egg or something else as a binder to hold it together?

Honestly, FF recipes are hard. The textures get all weird.

Are you able to bake other things OK?

The meatloaf is turkey meatloaf. Usually I do 1% fat, this time it was 7% fat. Egg beaters, bread crumbs. And it's been great in the past. By runny, I mean not loaf-like. Like you couldn't cut a "slice".

I bought the baking soda on Tuesday!

Maybe i'll try the thermometer....

Sounds like your oven is off. When we moved into this house, I suddenly couldn't cook, and it turns out the oven was malfunctioning....

[JenaW]

definitely try the thermometer. That was the culprit in my oven. I couldn't BAKE anything, and I consider myself a resonably decent cook. Meatloaf, brownies, you name it....they were either overcooked or undercooked. My oven (a cheapo one) get shigher than you set it for, but doesn't keep an even temp which is a big problem with long cooking times (like meatloaf and banana bread) As for meatloaf, I finally found a recipe that worked, but it took much longer in my oven tha the recipe stated. Did you let it set up for a while after you removed it? Mine always look somewhat runny, but set-up great after about 15 minutes, and are even better the next day.

Don't give up! It really could be your oven.

Jera
Mom to Carter ~ 05.13.03

[egoldber]

I had this happen once with a brand new oven. It started out at the right temp, but kept cycling hotter and hotter. The repair guy had to hang out for over an hour to realize what the problem was.

And meatloaf gets more "firm" the longer you work it before it goes in the oven. Also, if you use a lot of liquid, its more crumbly too. I sometimes get crumbly mealoaf. I always have to compromise with meatloaf, because DH likes it crumbly and I like it firm, but sometimes I overcompensate, LOL! The last time I made meatloaf I used oatmeal instead of breadcrumbs and it was VERY firm, much to DH's chagrin!

THanks guys. The banana bread was fine after sitting out overnight...Still think I'll have to get a thermometer, though.