Why we put breadcrumbs in meatloaf, meatballs, etc
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Date: 2023-09-08
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Comments and reviews: 19
Felaura
EQUAL PARTS KETCHUP AND WORCESTERSHIRE? .is what my friend heard from across the house, haha. I actually shouted at the screen I may have to make up 2T of that to taste/cook. I've never heard of anything calling for over a cup of W-sauce, I'm stunned! My glaze is usually something like 1. 5c ketchup, 1/4c W-sauce, 1T brown sugar, 1T mustard, 1/2 t Liquid Smoke (love love LOVE your liquid smoke episode, it's changed the way I cook! I was kinda afraid before, old habits die hard, thank you) and it's tangy and strong-flavored as hell! I usually mix a little into the meat mixture, and top with the rest, sooo good!
Also, an aside for anyone reading, I use Impossible brand 'meat' for meatloaf these days and I 100% can't tell the difference. Amazing flavor and texture. My friend says he can tell, but agrees that it's amazingly delicious, has zero complaints. --And we both have disliked fake 'meat's in the past. the new generation of 'meats' are just frickin' amazing, esp. the impossiburg, as we call it.
Anyway, thanks for making my friend laugh, and me think!
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EQUAL PARTS KETCHUP AND WORCESTERSHIRE? .is what my friend heard from across the house, haha. I actually shouted at the screen I may have to make up 2T of that to taste/cook. I've never heard of anything calling for over a cup of W-sauce, I'm stunned! My glaze is usually something like 1. 5c ketchup, 1/4c W-sauce, 1T brown sugar, 1T mustard, 1/2 t Liquid Smoke (love love LOVE your liquid smoke episode, it's changed the way I cook! I was kinda afraid before, old habits die hard, thank you) and it's tangy and strong-flavored as hell! I usually mix a little into the meat mixture, and top with the rest, sooo good!
Also, an aside for anyone reading, I use Impossible brand 'meat' for meatloaf these days and I 100% can't tell the difference. Amazing flavor and texture. My friend says he can tell, but agrees that it's amazingly delicious, has zero complaints. --And we both have disliked fake 'meat's in the past. the new generation of 'meats' are just frickin' amazing, esp. the impossiburg, as we call it.
Anyway, thanks for making my friend laugh, and me think!
reply
Jcewazhere
Some days it don't come easy
Some days it don't come hard
Some days it don't come at all
And these are the days that never end
Some nights you're breathing fire
Some nights you're carved in ice
Some nights you're like nothing I've ever
Seen before or will again
Maybe I'm crazy, but it's crazy and it's true
I know you can save me, no-one else can save me now but you
As long as the wheels are turning
As long as the bays are burning
As long as your dreams are coming true
You'd better believe it
I would do anything for love
I know it's true and that's a fact
I would do anything for love
And there'll never be no turning back
But I'll never do it better than I do it with you
So long, so long
And I would do anything for love
Oh, I would do anything for love
I would do anything for love but I won't do that
I won't do that
reply
Some days it don't come easy
Some days it don't come hard
Some days it don't come at all
And these are the days that never end
Some nights you're breathing fire
Some nights you're carved in ice
Some nights you're like nothing I've ever
Seen before or will again
Maybe I'm crazy, but it's crazy and it's true
I know you can save me, no-one else can save me now but you
As long as the wheels are turning
As long as the bays are burning
As long as your dreams are coming true
You'd better believe it
I would do anything for love
I know it's true and that's a fact
I would do anything for love
And there'll never be no turning back
But I'll never do it better than I do it with you
So long, so long
And I would do anything for love
Oh, I would do anything for love
I would do anything for love but I won't do that
I won't do that
reply
ChefSalad
We always make meatloaf using diced onions, celery, and carrots, with eggs and condensed cream of mushroom soup as a binding agent, with the breadcrumbs being replaced with crushed saltine crackers. Add some garlic, oregano, turmeric, chili powder, cumin, and pepper, and it's amazing. We never use a glaze, however. Instead, we eat it with Heinz 57 sauce or beef gravy. The crushed saltines gives the meatloaf a really hearty texture and the mushroom soup adds a lot of flavor and a bit of moisture. It also lets you use more crackers than you'd think would be good. Makes the meatloaf go further. Since this is in a restaurant, we use 1/2 gallon saltines to 12 lbs ground beef (80/20) to 12 eggs to 1 #5 can of soup (equivalent to, I think, six home-size cans. It's wonderful stuff. This recipe will give you roughly 30 large portions, which is pretty good.
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We always make meatloaf using diced onions, celery, and carrots, with eggs and condensed cream of mushroom soup as a binding agent, with the breadcrumbs being replaced with crushed saltine crackers. Add some garlic, oregano, turmeric, chili powder, cumin, and pepper, and it's amazing. We never use a glaze, however. Instead, we eat it with Heinz 57 sauce or beef gravy. The crushed saltines gives the meatloaf a really hearty texture and the mushroom soup adds a lot of flavor and a bit of moisture. It also lets you use more crackers than you'd think would be good. Makes the meatloaf go further. Since this is in a restaurant, we use 1/2 gallon saltines to 12 lbs ground beef (80/20) to 12 eggs to 1 #5 can of soup (equivalent to, I think, six home-size cans. It's wonderful stuff. This recipe will give you roughly 30 large portions, which is pretty good.
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Nikolaus
Hi Adam, we use this technique for small pan fried minced meat loafs. The milk soaking comes from whole bread pieces where you soak em and mash em up in the meat. So thats what we do here in southern germany. If you wanna give it a try, skip the veggies add salt, pepper, mustard, bread soaked in milk (so you can rip it) and add parsley and some eggs. Fry it in a pan and serve with some potatoes and 'creamy vegtebles'. Kohlrabi would be a hit if you can source it. This is something in between meat loaf and burger and you get this everywhere in germany if you look close; -)
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Hi Adam, we use this technique for small pan fried minced meat loafs. The milk soaking comes from whole bread pieces where you soak em and mash em up in the meat. So thats what we do here in southern germany. If you wanna give it a try, skip the veggies add salt, pepper, mustard, bread soaked in milk (so you can rip it) and add parsley and some eggs. Fry it in a pan and serve with some potatoes and 'creamy vegtebles'. Kohlrabi would be a hit if you can source it. This is something in between meat loaf and burger and you get this everywhere in germany if you look close; -)
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Jerry
I tend to use bulgur wheat when extending ground meat like meatloaf, sloppy joes or 'Murican taco meat. It has the same pebbily texture when cooked, but it's less common in pantries. You need to half-way soak it before you mix it into meatloaf though, so it doesn't absorb too much moisture out of the other ingredients. But hey, at least you get a bit more whole grain and fiber out of it.
I also like to use some sweet chili sauce (like Mae Ploy) to the glaze in place of some ketchup as I'm not crazy for ketchup myself, and that adds a good addition of flavor.
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I tend to use bulgur wheat when extending ground meat like meatloaf, sloppy joes or 'Murican taco meat. It has the same pebbily texture when cooked, but it's less common in pantries. You need to half-way soak it before you mix it into meatloaf though, so it doesn't absorb too much moisture out of the other ingredients. But hey, at least you get a bit more whole grain and fiber out of it.
I also like to use some sweet chili sauce (like Mae Ploy) to the glaze in place of some ketchup as I'm not crazy for ketchup myself, and that adds a good addition of flavor.
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Keith
I find it really interesting how different recipes for meatloaf can be. The way I make meatloaf, which is based on what my parents made, doesn't include vegetables at all. It doesn't have a glaze but uses tomato sauce in the loaf to get some of the same flavors. And these days I add a lot of parmesan because you can't go wrong with that. I did check though and I use about 14% by weight crumbs (1 cup fine crumbs to 1. 5 lbs ground beef, so right around Adam's sweet spot. The time I tried upping the crumbs by 50% it did seem dry to me.
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I find it really interesting how different recipes for meatloaf can be. The way I make meatloaf, which is based on what my parents made, doesn't include vegetables at all. It doesn't have a glaze but uses tomato sauce in the loaf to get some of the same flavors. And these days I add a lot of parmesan because you can't go wrong with that. I did check though and I use about 14% by weight crumbs (1 cup fine crumbs to 1. 5 lbs ground beef, so right around Adam's sweet spot. The time I tried upping the crumbs by 50% it did seem dry to me.
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Fabricio
I just experimented with folding chicken stock in jello into my freezer, ground, turkey nuggets. I folded a semi-solid jell into the turkey, bread crumb and spice mix. I used only a small amount of bread crumb, mostly to absorb the liquid and texture. For preparation, I just pan fried them straight from the freezer on medium heat. They got a nice browning. The nuggets were delicious and amazingly moist. My son rejected them, though. I think because I put in more spices than he likes. Try the gelatine for juicey meatballs/nuggets.
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I just experimented with folding chicken stock in jello into my freezer, ground, turkey nuggets. I folded a semi-solid jell into the turkey, bread crumb and spice mix. I used only a small amount of bread crumb, mostly to absorb the liquid and texture. For preparation, I just pan fried them straight from the freezer on medium heat. They got a nice browning. The nuggets were delicious and amazingly moist. My son rejected them, though. I think because I put in more spices than he likes. Try the gelatine for juicey meatballs/nuggets.
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Kevin
Lol, Adam are you trolling? From what year and country are you getting the rule 'meats loaf' for multiple loaves? Reminds me of the 1980's English school book that said 'a PeanutButter and Jelly sandwiches' should always be sandwiches even for one sandwich due to the 'and'. Please note my example was corrected in the next version of the book. Great episode though. I use 3/4 cup (whole) milk (or add butter/oil) and then (add more bread and) cook for longer to compensate for the squishiness.
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Lol, Adam are you trolling? From what year and country are you getting the rule 'meats loaf' for multiple loaves? Reminds me of the 1980's English school book that said 'a PeanutButter and Jelly sandwiches' should always be sandwiches even for one sandwich due to the 'and'. Please note my example was corrected in the next version of the book. Great episode though. I use 3/4 cup (whole) milk (or add butter/oil) and then (add more bread and) cook for longer to compensate for the squishiness.
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jakollee
Great video, very thorough examination! Two minor points: (1) I know a lot of Scottish people, and they all pronounce haggis with the first syllable rhyming with bag (unlike your pronunciation which almost rhymed with bog ); (2) I checked a bunch of on-line dictionaries, and they all agree the plural of meatloaf is meatloaves. Meatsloaf implies one loaf containing multiple kinds of meat. Anyway, I will be using your breadcrumb ratio next time I make meatloaf!
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Great video, very thorough examination! Two minor points: (1) I know a lot of Scottish people, and they all pronounce haggis with the first syllable rhyming with bag (unlike your pronunciation which almost rhymed with bog ); (2) I checked a bunch of on-line dictionaries, and they all agree the plural of meatloaf is meatloaves. Meatsloaf implies one loaf containing multiple kinds of meat. Anyway, I will be using your breadcrumb ratio next time I make meatloaf!
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Laura
To be honest, I do it by feel. Been making meatloaf and meatballs for a couple of decades now, and just know when it it right as I shape with my fingers. Love the idea of the little 1-cup meatloafs. Will definitely try that in the future - bet they cook faster too. Also love the idea of putting some of the glaze in the meat while forming. That probably means you need a bit more crumb though, to balance the moisture and still let everything come together?
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To be honest, I do it by feel. Been making meatloaf and meatballs for a couple of decades now, and just know when it it right as I shape with my fingers. Love the idea of the little 1-cup meatloafs. Will definitely try that in the future - bet they cook faster too. Also love the idea of putting some of the glaze in the meat while forming. That probably means you need a bit more crumb though, to balance the moisture and still let everything come together?
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agamerandstuff
I love the way Adam makes his videos. I personally whole heartedly think meat loaf should be around 40%-50% bread crumb by weight. But Adam put forth his findings in a mostly scientific test and expressed why he finds 15% to be the best ratio but never clames that this ratio is the best way according to science. I haven't ever left a Adam vid feeling like I was talked down to or that my opinion changed or not was insulted or made fun of.
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I love the way Adam makes his videos. I personally whole heartedly think meat loaf should be around 40%-50% bread crumb by weight. But Adam put forth his findings in a mostly scientific test and expressed why he finds 15% to be the best ratio but never clames that this ratio is the best way according to science. I haven't ever left a Adam vid feeling like I was talked down to or that my opinion changed or not was insulted or made fun of.
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Cinder
Your meatloaf is quite interesting. I was always taught for meatloaf (and similarly burgers): about 1/2-3/4 cup of Italian bread crumbs (the fine ones, 1 egg, and seasoning. this is designed for a 1-2lbs loaf. I personally wouldn't use panko AT ALL for meat shaped Americanized European-immigrant dishes. Putting chopped veggies in the mix is both sacrilegious and mind-boggling to me! Like. it's meat! Why screw it up with veggies?
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Your meatloaf is quite interesting. I was always taught for meatloaf (and similarly burgers): about 1/2-3/4 cup of Italian bread crumbs (the fine ones, 1 egg, and seasoning. this is designed for a 1-2lbs loaf. I personally wouldn't use panko AT ALL for meat shaped Americanized European-immigrant dishes. Putting chopped veggies in the mix is both sacrilegious and mind-boggling to me! Like. it's meat! Why screw it up with veggies?
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Hyper
I feel like you abandoned the data about loss of juices. 50% was zero lost juices / weoght. But how do the other lower mixtures compare? I am guessing the loss is reduced algorithmically. So past a certain point adding more bread doesn't cut the loss more. Where can we find the intersection of close-to-zero-loss, and the yumminess [found at] 15-25%? If it is around 25-35% that may make a better landing point.
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I feel like you abandoned the data about loss of juices. 50% was zero lost juices / weoght. But how do the other lower mixtures compare? I am guessing the loss is reduced algorithmically. So past a certain point adding more bread doesn't cut the loss more. Where can we find the intersection of close-to-zero-loss, and the yumminess [found at] 15-25%? If it is around 25-35% that may make a better landing point.
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Larry
I really love how Adam always throws in the little cautions like Hey, I like it this way because blah, you may like this variation. It's just so much more honest and less pretentious than other foodtubers who insist on their recipe being the ULTIMATE RECIPE, THIS IS THE ONLY CORRECT WAY TO MAKE THIS FOOD! Adam's approach is very practical, and a nice breath of fresh air among the onslaught of Xtreme content.
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I really love how Adam always throws in the little cautions like Hey, I like it this way because blah, you may like this variation. It's just so much more honest and less pretentious than other foodtubers who insist on their recipe being the ULTIMATE RECIPE, THIS IS THE ONLY CORRECT WAY TO MAKE THIS FOOD! Adam's approach is very practical, and a nice breath of fresh air among the onslaught of Xtreme content.
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Pacioli
The fact that we favour a filled-out and heavily seasoned (though it ends up just tasting like pepper) sausage in the UK is probably why bangers and mash works so well. In the Netherlands, they have a similar dish, but their smoked sausages don't work as well drowning in gravy.
I guess meatballs with gravy (e. g. Swedish meatballs) is basically the same: the bread inside helps soak up the sauce.
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The fact that we favour a filled-out and heavily seasoned (though it ends up just tasting like pepper) sausage in the UK is probably why bangers and mash works so well. In the Netherlands, they have a similar dish, but their smoked sausages don't work as well drowning in gravy.
I guess meatballs with gravy (e. g. Swedish meatballs) is basically the same: the bread inside helps soak up the sauce.
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Crystal
It's meatloaves. Meat describes what kind of loaves they are - as opposed to fathers in law, with in law describing what kind of fathers. The loaves and fathers are pluralized, not the words used to define them. A meatsloaf would be a single loaf made from more than one type of meat but sounds grammatically awkward because meat could generically be used for one or many types of meat.
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It's meatloaves. Meat describes what kind of loaves they are - as opposed to fathers in law, with in law describing what kind of fathers. The loaves and fathers are pluralized, not the words used to define them. A meatsloaf would be a single loaf made from more than one type of meat but sounds grammatically awkward because meat could generically be used for one or many types of meat.
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IcyMidnight
Meatloaf => a blob of cooked meat
Meatloaves => more than one of the above
Meat loafs => when your meat is lazy and is just wasting its time hanging around the house
Meatsloaf => meatloaf made with different species of animal
Meatsloaves => when you make more than one of the above
Meats loaf => I guess they could
Meats loafs: grammatically incorrect
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Meatloaf => a blob of cooked meat
Meatloaves => more than one of the above
Meat loafs => when your meat is lazy and is just wasting its time hanging around the house
Meatsloaf => meatloaf made with different species of animal
Meatsloaves => when you make more than one of the above
Meats loaf => I guess they could
Meats loafs: grammatically incorrect
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Anders
I was planning to make spicy carrot soup from the last vid tonight and had already bought ground meat with the intention of improvising a gochujang meatloaf to go with it (based off the hellofresh 'meatloaf a la mom' which kinda got me into making meatloaf and is a solid starting point) so this video is both great experimenting as well as perfect timing for me
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I was planning to make spicy carrot soup from the last vid tonight and had already bought ground meat with the intention of improvising a gochujang meatloaf to go with it (based off the hellofresh 'meatloaf a la mom' which kinda got me into making meatloaf and is a solid starting point) so this video is both great experimenting as well as perfect timing for me
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August
Does the protein gluten enmesh with the protein in meat? Is the breakdown of starches to reducing sugars and protein into amino acids present for a Malliard effect?
meats- loaf? That sounds like a conglomeration of more than one kind of meat. Who decided that? Webster? I will defy him and pluralize as meatloaves, one kind of meat and more than one loaf.
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Does the protein gluten enmesh with the protein in meat? Is the breakdown of starches to reducing sugars and protein into amino acids present for a Malliard effect?
meats- loaf? That sounds like a conglomeration of more than one kind of meat. Who decided that? Webster? I will defy him and pluralize as meatloaves, one kind of meat and more than one loaf.
reply
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