All questions

substitution

what can i use instead of milk for meatloaf to soften the breadcrumbs

asked by whyo4 over 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
10 answers 18965 views
hardlikearmour
hardlikearmour

hardlikearmour is a trusted home cook.

added over 6 years ago

Stock or broth. Water if you don't have either.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
SeaJambon
added over 6 years ago

The good news is that I've never heard of needing to soften breadcrumbs -- rather, the breadcrumbs are usually added to absorb excess moisture. What is your recipe? Personally, I use dry oatmeal instead of breadcrumbs (with great results!). So, go ahead -- add the breadcrumbs and don't moisten ahead of time. :)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
mrslarkin
added over 6 years ago

Wet breadcrumbs help keep some moistness in meatloaf (or meatballs.) If I'm not using milk, I use broth. I agree with HLA - water would do, too.

I've used ground oatmeal in some recipes not calling for liquid. Came out tasty!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
bigpan
added over 6 years ago

Along with the above mentioned stock , I would also suggest tomato juice.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
SeaJambon
added over 6 years ago

This is what I love about this site -- I had NO IDEA! I make meatloaf "the way my mother always did", and she never (therefore, I never) softened breadcrumbs. As mentioned, I usually use oatmeal, not breadcrumbs, but always understood either was added to absorb moisture. Can't say I've ever noticed "tough" meat (to the contrary) but now that I've learned and absorbed (ahem, small pun intended!), I'll have to try it with a "panade". Interesting. The family recipe does call for both eggs and ketchup, FWIW.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
kbckitchen
added over 6 years ago

I always love chef Ono's responses. I have learned so much from him/her

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Patti in Mississippi
added almost 5 years ago

My mom's meat loaf used oatmeal. http://www.quakeroats.com/cooking-and-recipe/prize-winning-meatloaf.aspx This recipe uses eggs and tomato juice. I still make it this way but tend to add garlic and basalmic vinegar to it too.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
bigpan
added almost 5 years ago

Ono is right. After making meatloaf with "filler" bread crumbs for about 30 years, a nice old Italian gentleman told me to soften the bread crumbs before adding into meatballs. They came out soft like cotton. Ever since then I have softened the bread crumbs before making meatloaf or meatballs. I use either skim milk or chicken stock.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52