Cooking & Baking

BainsBane

(57,771 posts)

1. A few suggestions

Tue Nov 5, 2013, 03:59 PM

Nov 2013

Last edited Tue Nov 5, 2013, 11:14 PM - Edit history (1)

Use oatmeal rather than breadcrumbs or use fresh bread crumbs you make yourself and avoid making them too fine.

Don't grind or process the meat too finely. You might combine the ingredients by hand and don't pack the loaf pan tightly.

I know what you mean because I don't care for dense meatloaf.

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How do I make my meatloaf fluffier? [View all] rhett o rick Nov 2013 OP

A few suggestions BainsBane Nov 2013 #1

Thank you. Good tips. rhett o rick Nov 2013 #2

Oh yes, rolled oats. BainsBane Nov 2013 #3

Rolled oats in meatloaf? rdharma Nov 2013 #4

That's what my mother always used, and it was OK, even from me, an oatmeal despiser.... northoftheborder Nov 2013 #8

What quantity of fresh bread? Crusts included? nm rhett o rick Nov 2013 #12

bread amount..... northoftheborder Nov 2013 #15

Oatmeal is very healthy....... but..... rdharma Nov 2013 #14

Hmm. will have to try cooked rice. love basmati. northoftheborder Nov 2013 #16

I am getting some great ideas here. THanks to all. nm rhett o rick Nov 2013 #17

I disagree BainsBane Nov 2013 #27

My mom always made that style of meatloaf with brown gravy. rdharma Nov 2013 #33

That all depends on whether the meatloaf you had growing up was any good. winter is coming Nov 2013 #34

Follow the same guidelines as for a good meatball Tab Nov 2013 #5

I'll echo the don't overwork the ground meats comments. pinto Nov 2013 #6

I don't use his recipe, but this video has a lot of good techniques Major Nikon Nov 2013 #7

Thank you. Very interesting. nm rhett o rick Nov 2013 #10

I usually use ground turkey from the store. I dont have a grinder but could I chop turkey small rhett o rick Nov 2013 #13

Yes to both questions Major Nikon Nov 2013 #19

How important is the fat? My mother's recipe used fatty ground beef and rhett o rick Nov 2013 #26

It's up to you Major Nikon Nov 2013 #30

Thank you. I am sure my mom used as fat (inexpensive) ground beef as she could rhett o rick Nov 2013 #31

I like to put a couple of pieces of streaky bacon in the food processor with the carrot and onion Fortinbras Armstrong Nov 2013 #42

Interesting how he does it without a loaf pan. rdharma Nov 2013 #18

Yes, I am going to try that also. nm rhett o rick Nov 2013 #24

Mix it with a spoon instead of squeezing it through your fingers Warpy Nov 2013 #9

Good point. I have been using a fork but it does tend to compact also. nm rhett o rick Nov 2013 #11

A panade of panko and whole milk. An egg--all proven 'lifters' of meat/starch. nt msanthrope Nov 2013 #20

Bread crumbs, vegetables Retrograde Nov 2013 #21

I agree. rdharma Nov 2013 #23

My wife's recipes uses shredded carrots, celery and minced onions, sauted. nm rhett o rick Nov 2013 #25

rustic bread crumbs soaked in 1/2 n 1/2 NJCher Nov 2013 #22

another vote for oats grasswire Nov 2013 #28

and I make a big round loaf in a pie plate grasswire Nov 2013 #29

The best way to overcome a dense meat loaf is to incorporate a panade into the mix. Jenoch Nov 2013 #32

Stuffing mix Aerows Nov 2013 #35

Or even unseasoned croutons...... nt rdharma Nov 2013 #36

Another good idea! n/t Aerows Nov 2013 #38

Does anybody here like spinach in their meatloaf? rdharma Nov 2013 #37

I grind it straight into the pan. sir pball Nov 2013 #39

My old recipe from the 60's dem in texas Nov 2013 #40

Thanks, I think I can learn from all inputs but I dont have trouble making rhett o rick Nov 2013 #41

we use white rice for the filler sad-cafe Nov 2013 #43

I grate my onion for meatloaf Whisp Nov 2013 #44