"Ed Pawlowski" > wrote in message
...
> 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.

Thanks for the advice, Ed. I seem to remember I made that other batch in
the Kenwood using the dough hook. What do you think about that?

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