Meatloaf is a classic American dish that's been served as a weeknight dinner for generations. It makes sense because it's easy to make, only requires a handful of accessible and affordable ingredients, and can be served with whatever sides you have in your kitchen. In case you haven't tried it, a traditional meatloaf recipe uses ground chuck beef, garlic, onion, lots of ketchup, Worcestershire sauce, eggs, and breadcrumbs. The breadcrumbs are essential because they work as a binder and bring the other ingredients together. But if you don't have any in your pantry, use that boxed stuffing mix you've had since last Thanksgiving.
Why should you use boxed stuffing mix in a meatloaf? It's a good alternative if you don't have breadcrumbs or have a spare box that needs to be used up before it expires because it has dried bread that will work as a binder just as breadcrumbs do. Most boxed stuffing mixes also have dried herbs like parsley and sage plus spices like onion and garlic, which will give your meatloaf layers of flavors that are especially appreciated during the holiday season. And in case you're wondering, leftover stuffing won't work with this technique because it's not dry.
If you don't have a spare boxed stuffing mix to use for a meatloaf, but you like the idea of mixing things up, you can buy any store-bought version. There are plenty of brands and varieties to choose from. To add more layers of flavors, you can buy versions with savory herbs and parsley, and there's even cornbread stuffing if you want sweeter flavors. Just make sure you buy boxed, dry stuffing mix so you get the same effects as breadcrumbs. Keep in mind that the bread pieces in stuffing are larger than most store-bought breadcrumbs. So if you don't want bigger pieces of bread, crunch up the stuffing before incorporating it into your meatloaf.
How do you make meatloaf? Start by sautéing the onion, garlic, and herbs. After those ingredients cool down, mix them with ground beef, ketchup, Worcestershire sauce, chicken stock, beaten eggs, and those breadcrumbs. Then combine those ingredients and put them in your loaf pan. If you're using a stuffing mix, you substitute the breadcrumbs when you're mixing all of the ingredients together. Next, top it with more ketchup and place it in the oven heated at 350 degrees Fahrenheit for about an hour.
Just make sure you buy boxed, dry stuffing mix so you get the same effects as breadcrumbs. Keep in mind that the bread pieces in stuffing are larger than most store-bought breadcrumbs. So if you don't want bigger pieces of bread, crunch up the stuffing before incorporating it into your meatloaf.
How can I get a crunchy coating for chicken without breadcrumbs? Crushed cornflakes are a great swap when you want a crispy exterior. They're already crisp and create a crunchy texture when cooked.
Oats are the perfect substitutes for breadcrumbs in meatballs or meatloaf. While they aren't ideal for a crispy coating, they add the right amount of texture to bind meat, eggs and flavorings together into a delicious Italian-inspired feast.
Panko and breadcrumbs can certainly be used interchangeably. Both items are used to serve the same purpose — a crispy topping for baked casseroles, breaded coating for fried foods, and binder for meatballs and veggie burgers.
Breadcrumbs for meatloaf are used to absorb the juices and keep them in the meat while it cooks so that it stays moist; without the breadcrumbs, the meat would dry out in the oven. Breadcrumbs also add to the meatloaf's tender texture so it's more than a giant seasoned hamburger when you pull it out of the oven.
In meatloaf, this is most commonly the eggs and breadcrumbs. Your binding ingredient is only second to the meat itself in your recipe and the reason why meatloaf crumbles. When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.
Q: Why does my meatloaf always crack while cooking? A: Meatloaf usually cracks when the outside has cooked much more quickly than the inside. When meat cooks, the proteins contract and bind together; when it doesn't cook evenly, the outer proteins tighten up, leaving cracks in the top of your meatloaf.
Rolled oats. Rolled oats are the perfect gluten-free binding ingredient, replacing breadcrumbs in meatballs or meatloaf and many more recipes when you need to bind meat and eggs. ...
There are several alternatives you can use, such as crushed cornflakes, crushed crackers, panko breadcrumbs, grated Parmesan cheese, or even ground nuts like almonds or pecans. These alternatives can provide different flavors and textures to your breaded chicken.
"Instead of using bread crumbs or crushed crackers, I use rice krispies and they work great! After trying this recipe you will probaly only use rice krispies in your meatball from now on!
Breading, as the name implies, actually means covering in breadcrumbs (of all kinds. From crushed corn flakes to Panko to freshly shredded baguette. Or a mixture of breadcrumbs with something else.) Covering in flour is called something else ('mehlieren' in German kitchen jargon.
Follow this tip: Stale, dried-out bread makes the best stuffing. Either dry out your bread starting a few days before you plan to make the stuffing by letting it sit out or, if you don't have the extra time, cut the bread into cubes, and then toast over a low heat in the oven until dry.
Stuffing mix often remains safe to eat past the best by date, typically retaining optimal quality for 12-18 months if stored in a cool, dry area. However, after the expiration date, it is advised to discard the mix to avoid any health risks.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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