Meatloaf is a classic American comfort food made from ground meat and breadcrumbs as a binder. Traditional meatloaf recipes often call for plain dried breadcrumbs, but some cooks prefer to use panko breadcrumbs for a crisper crust. Panko are Japanese-style breadcrumbs known for being light, flaky, and extra crispy. So can panko be used in place of regular breadcrumbs in meatloaf recipes?
The Difference Between Panko and Breadcrumbs
Panko and regular breadcrumbs are similar in that they are both made from bread. However, panko tends to be made from bread without crusts, giving the crumbs a lighter, airier texture. Here are some key differences between panko and regular breadcrumbs:
Ingredients
– Panko is made from just bread without crusts. Regular breadcrumbs can contain bits of crust.
– Panko does not contain seasonings. Regular breadcrumbs may have salt, garlic powder, parsley, etc.
– Panko is made from white bread. Regular breadcrumbs can come from white, wheat, or a blend.
Texture
– Panko has a light, crispy, flaky texture. Regular breadcrumbs are denser and absorb more moisture.
– Panko crumbs are larger in size compared to finer regular breadcrumbs.
Flavor
– Panko has a mild, neutral flavor. Regular breadcrumbs tend to have a more pronounced bread flavor.
– Seasoned breadcrumbs will have a more savory, salty taste from added seasonings.
Use
– Panko is ideal for frying as it remains extra crispy. Regular breadcrumbs absorb more oil when fried.
– Panko provides crunch on casseroles or Au gratin dishes. Regular breadcrumbs better absorb sauce or moisture.
– Panko makes a crunchy crust on foods like schnitzel. Regular breadcrumbs work well as a filler binder for meatloaf, burgers, etc.
Factors to Consider for Substituting Panko in Meatloaf
When substituting panko for regular breadcrumbs in meatloaf, there are a few factors to consider:
Absorption
Since panko does not absorb moisture as well as regular breadcrumbs, you may need to compensate somehow to keep the meatloaf from being too loose or wet. Adding an extra egg or some panko seasoned with salt can help panko better absorb moisture in meatloaf.
Bind
The lightness of panko means it may not bind the meat together as well as denser breadcrumbs. Using a blend of panko and regular breadcrumbs can provide both binding power and some crunch.
Flavor
Panko has a milder flavor than regular breadcrumbs. If swapping fully over to panko, you may want to season it first for more flavor. Or, use panko for just the topping and regular breadcrumbs in the main mix.
Texture
Since panko will create a crisper crust, you may get a meatloaf that is soft on the inside with a crunchy exterior. For an evenly dense loaf, a combo of panko and breadcrumbs is best.
Appearance
Panko will lend a beautiful golden-brown crust to meatloaf. But the larger crumbs may also be visible compared to fine breadcrumbs blended into the meat. So appearance will depend on preference.
Best Practices for Using Panko in Meatloaf
Based on the texture and moisture absorption differences, here are some best practices for successfully using panko in meatloaf:
Use a panko-breadcrumb blend
Combining panko with an equal amount or more regular breadcrumbs gives the best texture and moisture absorption. The panko still lends crunch while the breadcrumbs provide ample binding power.
Season the panko first
Toss the panko with salt, pepper, herbs, Worcestershire sauce, etc. to boost the flavor. Well-seasoned panko will better complement the seasoned meat.
Add an extra egg or milk
Including another egg or a splash of milk in the meatloaf mixture can help offset any potential dryness from swapping in lower-moisture panko.
Use panko just on top
Reserve panko only for the topping or crust layer on the meatloaf. This allows you to still get the crunchy exterior while the inside retains moisture and binding from regular breadcrumbs mixed into the meat.
Increase meatloaf moisture
Adding sauteed onions, ketchup, barbecue sauce, etc. into the meatloaf batter provides extra moisture and prevents any dryness. Panko absorbs some moisture as it cooks.
Panko Meatloaf Recipe
This recipe uses a blend of panko and breadcrumbs to achieve a moist meatloaf with a crunchy crust:
Ingredients
| 1 lb ground beef |
| 1 lb ground pork |
| 1 cup panko breadcrumbs |
| 1 cup plain dried breadcrumbs |
| 1 onion, diced |
| 2 eggs, beaten |
| 1/4 cup milk |
| 1/4 cup ketchup |
| 2 tbsp Worcestershire sauce |
| 1 1/2 tsp salt |
| 1 tsp black pepper |
Instructions
- Preheat oven to 350°F. Grease a 5×9 inch loaf pan.
- In a large bowl, combine the ground beef, ground pork, panko, breadcrumbs, onion, eggs, milk, ketchup, Worcestershire sauce, salt and pepper. Mix until just combined.
- Transfer the mixture to the prepared loaf pan, shaping it into a loaf.
- In a small bowl, toss together 1/4 cup panko, 1/4 tsp salt, and 1/4 tsp pepper. Sprinkle this panko mixture over the top of the meatloaf.
- Bake for 1 hour until the meatloaf is cooked through and the crust is golden brown.
- Let the meatloaf rest for 5 minutes before slicing and serving.
The Verdict
Panko breadcrumbs can be excellent substitutes for regular breadcrumbs in meatloaf recipes. Their light, crispy texture gives a nice contrast to the soft meat when used properly. The best practice is to use a blend of panko and regular breadcrumbs and season the panko first. Extra moisture in the recipe also prevents any dryness. With the right adjustments, panko meatloaf can be even more delicious than the classic version. Crunchy, crispy panko crust on the outside and moist, flavorful meat on the inside is sure to be a hit.