Don’t make meatloaf without reading this first!
Milk brings moisture and richness to meatloaf, making it your BFF for fighting dryness and achieving a tender texture.adding your binder mixture to the meat. “Use the milk to hydrate the bread crumbs, which will give the meatloaf a juicy texture,” Bolus says. The combo forms a panade—chefspeak for a mix of liquid and starch—which is a great technique for keeping ground-meat-based recipes like meatloaf and meatballs tender, Hill says.
Again, milk and eggs are essential for moist meatloaf, especially when you soak the bread crumbs in a milk and egg panade for a bit prior to combining with the meat.
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