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Old 12-28-2018, 04:36 PM   #1
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Meatloaf

I've always soaked pieces of bread in a little bit of milk for meatloaf. It was tedious to work the bread into the meat.

I've got a can of bread crumbs. Doh! Works the same?

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Old 12-28-2018, 05:24 PM   #2
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Quote:
Originally Posted by Caslon View Post
I've always soaked pieces of bread in a little bit of milk for meatloaf. It was tedious to work the bread into the meat.

I've got a can of bread crumbs. Doh! Works the same?
If you decide to do that, soak them in more milk. The milk is what makes the meat soft and tender. The bread project is just a filler and a way to get the milk in there to soften the bread and meat.

https://www.thekitchn.com/5-common-m...-kitchn-213508
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Old 12-28-2018, 06:03 PM   #3
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I use bread crumbs, but no milk. Eggs, but no milk.

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Old 12-28-2018, 06:03 PM   #4
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Quote:
Originally Posted by Addie View Post
If you decide to do that, soak them in more milk. The milk is what makes the meat soft and tender. The bread project is just a filler and a way to get the milk in there to soften the bread and meat.

https://www.thekitchn.com/5-common-m...-kitchn-213508

That's a very good link with common mistakes. Like one of the posters I'd agree with this also..
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add a 6th note...
don't overwork the meat mixture. I see TV personalities dump the meat in a bowl and then add all the rest of the ingredients on top and then try to mix it all together. The result is overworked, dry meatloaf. I prefer to mix all the ingredients (except for the meat) together and then add it to the meat, mixing it gently. Results in much better meatloaf.
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Old 12-28-2018, 06:35 PM   #5
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I can't help but overwork the meat when trying to get all the bread pieces incorporated. That's why I asked about bread crumbs instead of bread pieces. It'll be easier adding soaked bread crumbs.

From what little I know, the bread is what makes it a "loaf" and not a giant hamburger. It makes the ground beef bake up not so dense. It takes more effort mixing bread pieces into my loaf. I'm going to start using bread crumbs instead.
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Old 12-28-2018, 06:50 PM   #6
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I never have white bread so I always use bread crumbs with milk too Caslon. Beaten egg is part of my mix also Bucky.
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Old 12-28-2018, 07:58 PM   #7
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I've always used breadcrumbs and eggs. No milk. Same with meatballs. Texture is not an issue. Both come out tender and delicious.
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Old 12-28-2018, 08:17 PM   #8
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I use rolled oats or breadcrumbs and beaten egg in my meatloaf. I can't recall using milk.
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Old 12-28-2018, 09:08 PM   #9
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I've always used breadcrumbs and eggs. No milk. Same with meatballs. Texture is not an issue. Both come out tender and delicious.
Yeah, I use a pound of ground chuck, a pound of ground pork, two eggs and a half-cup of bread crumbs. Then, it's just diced onions, garlic, and whatever herbs and spices sound good to me at the time.

It always comes out moist and tender.

I also always cook mine on the Weber Kettle, indirect, with charcoal and some hickory wood chunks for a little smoke.

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Old 12-28-2018, 09:34 PM   #10
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For about a pound and a half of ground beef, I mix together an egg, half a cup or so of bread crumbs or oatmeal, a good sized handful each of chopped bell pepper and onion, plenty of salt and pepper, and blend it all together before mixing into the meat. That way it only gets mixed once, and I definitely agree with others that overworking the meat results in a tough meat loaf.

I don't sauté the veggies first, and haven't had any problem with them being crunchy, since the meat loaf bakes for at least an hour.

I've used milk to soften the bread crumbs before, but haven't done that in a while.

I don't use a loaf pan - I form the mixture into a loaf about the size of a loaf pan, and bake it on a rack in a shallow casserole dish so the fat drains away.

I love meat loaf, and the main reason I make it is for the sandwiches. Now I'm going to have to make one, it's been a while.
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