The Key To Better Meatloaf Is Already In Your Pantry - Tasting Table

"As comfort food staples go, you can't get much better than meatloaf. That rich, meaty, umami flavor, along with that old-school ketchup glaze creates a filling and delicious meal. It also delivers a joyful kick of nostalgia. But like any comfort-food classic, meatloaf can be made simply, or you can up your game with an elevated version. Chef Jeff Mauro has one simple addition that can take yours to the next level - gelatin."

"And the idea is not without precedence. Veal is often added to meatloaf mixes due to its higher collagen content compared to beef. That collagen breaks down to become gelatin. It acts as a binder, holding the loaf together while enhancing its body and texture. Using gelatin powder or gelatin sheets is a shortcut to achieve the same effect, since veal can be pricey and isn't going to add a lot of flavor anyway."

Adding plain gelatin to meatloaf increases luxuriousness and moisture while improving texture and binding. Butter is not recommended for moistness. Gelatin mimics the collagen in veal, which breaks down into gelatin and acts as a binder that holds the loaf together while enhancing body and texture. Gelatin powder or sheets deliver the collagen effect affordably compared with using veal. The fat from beef and pork contributes flavor, and gelatin helps retain moisture. For turkey meatloaf, flavored gelatin such as cranberry Jell-O can be substituted, and crushed stuffing cubes can replace breadcrumbs for sage-infused stuffing flavor.

Read at Tasting Table