On Wednesday, January 7, 2015 5:36:51 AM UTC-10, Ed Pawlowski wrote:
> On 1/7/2015 3:15 AM, dsi1 wrote:
>
> > You can use breadcrumbs to save a little money but it also gives
> > meatloaf and meatballs a tender texture. No crumbs in meatloaf makes it
> > a meat brick. I have used oats in meatloaf, and it sounds like it might
> > be a great idea but it makes for a strange, gummy, loaf. People that
> > enjoy a green bean casserole might go for something like that in a big
> > way. :-)
>
> Overworking the meat will make it be a brick also. The mixing of the
> meat, especially with added salt, extracts the myosin from the meat and
> makes it stick together. You need a little of that to form a loaf or
> burger patty, but too much makes it hard.

I tend to work the mix to get it smooth. I like to get the air out!