Does using a stand mixer to mix meatloaf negatively affect the texture?
I always had the impression that most people felt that using a stand mixer and a paddle to mix meatloaf would negatively affect the texture.
Recently, I saw an article in Cook's Illustrated about using a food processor to ensure the panade got thoroughly mixed.
I figured if they could do that then I could use a stand mixer so I did. Unfortunately, I had to leave for work about 15 minutes before the loaf was done (a miscalculation). Anyway, the only thing I got was a meatloaf sandwich the next day so it was too difficult to judge the texture.
Have any of you actually tried it?
I have actually done this, many years ago. It made a solid, meatloaf--too solid. I would not mix a meatloaf in a KA mixer.
The military (and other folks who make it in large quantities) uses commercial stand mixers to prepare large amounts of meat loaf. What it does for the texture would depend largely on how long and at what speed it was mixed. But because meat loaf doesn't need to be mixed as thoroughly as a dough or batter I wouldn't use my stand mixer for the task. It's faster and less complicated to simply use your hands to get the job done.
Sure. it is very simple: Written for me when I married in 1974
Nanny's Meat Loaf
Handle this mixture as little as you possibly can. Or less.
11/2 lbs chopped meat, not too lean
1 large potato, raw,peeled, grated on small holes of box grater
1 large onion, grated on the large side of a box grater
1/2 cup ice water
salt, pepper, paprika,a little oregano, a little worchestershire if you like it
Mix gently with your hands. Let stand in bowl 2 hours in ice box. then preheat oven to 400.
Shape into loaf in a very shallow pan
Bake at 400 for 15 minutes, pour off fat. Reduce heat to 350.
Mix one can tomato paste with one can water, pour over loaf ( she means a small can)
Bake 1 hour. let sit 10 minutes before slicing.
I sometimes use ground pork for 1/4 of the mix; she would roll over in her grave.
I never make any other changes.