New answers tagged

1

There are several factors, but the texture of meatloaf primarily depends on the ratio of binder, filler and meat. In this case, your binder is the egg. Specifically, the protein in the egg white helps hold the meat proteins together. The filler is the mixture of milk and oats. I've heard that toasted panko is more effective at absorbing milk, and also ...



Top 50 recent answers are included