Originally Posted by Michael in FtW
I might use my KA for mixing sausage ... but I probably wouldn't for meatloaf or meatballs because it could make them too dense ... but, that's my personal preference.
Dense meatloaf, imo, has very little to do with processing. Primarilly it relates to two ingredients - not enough water or not enough fat. With enough of both, you have anything but
dense. The choice of breadcrumbs impacts density as well.
If anything, the KA mixes some air into my meatloaf mixtures, giving me a fluffier end result. I actually prefer denser meatloaf, but because of the fat content of my beef (80/20) and the amount of liquid my onions give off, my meatloaf is almost always a little too tender for my tastes.