The secret to no-mess, quick and easy meatloaf.
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As much as I love eatingmeatloaf, I am loath to prep it.
The straight-from-the-fridge ingredients make my hands freezing cold when I work everything together.
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I learned that I can use my most trusty kitchen appliance to do the work for me.
Hate Crumbly Meatloaf?
In cooking school, we used giant mixers to combine the ground meat and seasonings together.
Simply Recipes / Frank Tiu
I went on to make batches of sausage at home every now and then.
Really,making sausageis as simple asmaking meatloaf.
None of this is rocket science.
Simply Recipes / Mihaela Kozaric Sebrek
The more its kneaded, the stronger the bind.
Think about how sausage is firm once its cooked, while a good hamburger is more loose and crumbly.
To me, the ideal texture of meatloaf falls somewhere in between a sausage and aburger.
When all of the meatloaf ingredients are properly mixed, its got a slightly tacky, sticky feel.
Thats because of the myosin bonds that develop.
But you’re free to apply it to any meatloaf, meatball, or even pate recipe.
This helps maintain a smoother mix.
Stick to low speed.
Then I let the mixer run until the mixture just starts to get tacky, about 30 seconds.
It even makes a sticky sound as the mixer runs.
Simply Recipes / Mihaela Kozaric Sebrek
