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?
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