The Meatloaf Bakery offers a cupcake-shaped meatloaf sampler.

The essential extras

Meatloaf and meatballs make sense for today’s consumers, as products may be comforting and at the same time adventurous. They are a multi-ingredient system, and all the ingredients may, and should be, simple foods you would find in grandma’s refrigerator or pantry.

The most basic recipe uses ground beef, often with some ground pork for flavor and maybe ground veal. There is usually a grain component to soften the product and hold moisture, as well as such ingredients as eggs and milk to hold the mixture together.

Cynthia Kallile, founder of The Meatloaf Bakery

“Ground veal adds cost, but it’s what makes the system smooth,” Ms. Kallile said.

Other grains are worth trying. Gluten free is possible with rice, as well as with some ancient grains. Such grains as amaranth, buckwheat, bulgur, kamut, quinoa and others may substitute for traditional bread or cracker crumbs. The ingredients provide whole-grain nutrition, with each grain delivering unique flavors and textures. Even ground nuts and seeds may add to the adventure.

“Chia seeds are a great addition,” Mr. Otto said. “You should hydrate them before addition to the ground meat matrix. If you hydrate them in a flavorful solution, you can bring that flavor into the system. Chia seeds hold a lot of moisture and create a gel that delivers a great mouthfeel. They are also a source of protein, fiber and omega-3 fatty acids.”

Ground veal adds flavor and smoothness to meat blends.

Pureed fruits and vegetables may assist with keeping the meat system moist, while at the same time improving the nutrition profile. The fruits are typically fat free and may be used to improve the texture of lower-fat ground meats. Fruits often contribute some fiber, too. Some may contain antioxidants or natural acids that assist with slowing oxidation and improving product shelf life.

Knouse Foodservice, Peach Glen, Pa., developed a recipe using unsweetened apple sauce. To create the base, for every 6 lbs of ground meat, add two cups of unsweetened apple sauce, eight eggs, a cup of minced onions and four cups of bread crumbs. Then add desired seasonings, such as an Italian blend, Worcestershire sauce, salt, pepper, etc.

Sunsweet Growers offers fresh plum concentrate for yield enhancement.

Another option is dried plum ingredients, which are naturally high in antioxidants and have been shown to lower the incidence of warmed-over flavor. At the same time, for many applications, the deep brown color of dried plum product may replace the need for caramel coloring in commercially prepared products. 

“We offer fresh plum concentrate, and dried plum powder and puree for yield enhancement,” said Rick Perez, research and development chef and spokesperson for Sunsweet Growers Inc., Walnut Creek, Calif. “These products contain naturally high levels of sorbitol (about 15%) and fiber. Sorbitol attracts moisture while fiber absorbs moisture and holds it in place.”

Pureed fruits and vegetables added to the meat mixture keep the system moist while adding unique flavor and even color. “This is especially true with poultry-based products, which tend to dry out,” Ms. Falkowski said.

A growing number of consumers want specific kinds of meat, such as grass-fed or organic.

Meat options are another way to differentiate. There is organic, grass-fed, free-range and more. Keeping in mind a growing number of today’s consumers like to know where their food comes from, telling a story about the meat and all of its certifications adds value.

“You can vary the grind size of the meat to create different textures,” Mr. Hansen said. “And by using multi-species meat you add complexity to the finished product.”