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I finally figured out I was ruining my grandma's meatloaf for 15 years
I always added the egg and breadcrumbs at the same time like she did but my meatloaf came out dry every single time. Last Thanksgiving my aunt watched me make it and said I needed to soak the breadcrumbs in milk first before mixing in the egg. She showed me her bowl where she lets the breadcrumbs sit in a quarter cup of milk for 5 minutes and it totally changed the texture. Now my meatloaf stays moist and actually holds together instead of crumbling apart. Has anyone else missed a simple step like this for years without realizing it?
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elliotm7025d ago
My mother-in-law tried to tell me the same thing about 10 years ago and I brushed it off. Thought she was just being fancy. Tried it last month and yeah, I was wrong. The milk makes them absorb better so they don't steal moisture from the meat while it cooks. Now I do a half cup of milk with a full cup of breadcrumbs and let it sit while I chop an onion.
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faith_carter23d ago
Oh man, I feel your pain SO much on this one. @elliotm70, you just described me perfectly because I was exactly the same way when my mom tried to tell me about soaking the breadcrumbs. For YEARS I thought she was just being extra with her cooking and my meatloaf was always dry and sad. Turns out it's basically common sense when you think about it - dry breadcrumbs just suck up all the moisture from the meat. Now I use a FULL half cup of milk with my breadcrumbs and let them get all mushy before mixing and it's like a completely different recipe.
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