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I saw an article that discussed the use of plain gelatin and buttermilk, but my question is more on the use of gelatin. Has anyone used it in meatloaf?
Years and years ago the supermarket always sold packs of "meatloaf mix" comprising of beef, pork and veal. That stopped long ago.
In this article, they speak of gelatin replacing the veal, making the loaf tender.
I don't know if it has to do with collagen or what.
So, I bought Knox gelatin for a meatloaf I wanted to make for my grandson who loves the stuff, but forgot to use it!
Any thoughts?
Our recipe replaces the need for veal with a mixture of buttermilk and gelatin to deliver a velvety, incredibly moist meatloaf.
Years and years ago the supermarket always sold packs of "meatloaf mix" comprising of beef, pork and veal. That stopped long ago.
In this article, they speak of gelatin replacing the veal, making the loaf tender.
I don't know if it has to do with collagen or what.
So, I bought Knox gelatin for a meatloaf I wanted to make for my grandson who loves the stuff, but forgot to use it!
Any thoughts?
Our recipe replaces the need for veal with a mixture of buttermilk and gelatin to deliver a velvety, incredibly moist meatloaf.
Classic Meatloaf Recipe (The Food Lab)
Meatloaf that's deeply meaty, moist but not overly juicy, and tender yet firm enough to hold its shape when you spear a bite.
www.seriouseats.com