If you take a look at many meatloaf recipes, there are several different and specific agents used for binding the ingredients. Here are some common examples:
Bread crumbs soaked in milk: This may come from old-fashion recipes for Italian meatballs, which call for these two ingredients for binding and keeping moisture.
Beaten egg/s: The gelatinous consistency of a raw beaten egg/s may be the reason why this binding agent is popular. Also, egg proteins harden when they’re exposed to heat, which may help a mass of meat hold together.
Shredded cheese: The Mixed Stew has never tried binding with shredded cheese; however, we’ve read about it in some recipes. This might be the way to go for hardcore cheese fanatics.
Do you use something else as a binding agent? If so, what?
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