One simple way to keep your ground meat-based dishes moist, tender, and flavorful is to add a Panade. The following guide will teach you how to make one.
Have you ever eaten a hamburger or meatball that tasted dry and inedible like hockey pucks? Recipes that use ground meat can be spruced up with just a few ingredient tricks to turn dull dishes into ones people crave!
Whenever you bake, grill or braise meat that needs to be cooked well done, you run the risk of losing juiciness and flavor. One simple way to keep ground meat dishes moist and flavorful is to add a Panade.
What is a Panade?
A panade is a mixture of starch and liquid that is added to ground beef or other types of meat. Any combination of starch (bread, panko, crackers) and liquids (milk, buttermilk, yogurt, stock, water) can be used.
Varying the combination of panade ingredients and incorporating aromatics and spices can add more or less flavor depending on your taste preference.
Basic Panade Guide
The panade mixture consists of 1 cup bread crumbs or cubes plus 1 cup liquid, soaked for 10 minutes and mashed into a paste. I recommend the following based on specific recipes:
- Meatballs and Meatloaf: 1 pound meat + 1 large egg + ½ cup panade
- Burgers: 1 pound meat + ¼ cup panade
Experiment with the panade amount until the desired texture is achieved. You can taste how adding a panade makes a recipe more moist and tender by trying my Italian meatball recipe.
Meat cooked without a Panade
When the muscle fibers of meat proteins are cut or ground into smaller pieces, this causes sticky soluble proteins to be released which can then affect the texture of the meat.
After meat is mixed and cooked, the proteins tighten and contract which causes significant amounts of moisture to be squeezed out. If a panade is not added, then ground meat dishes may reduce in size and become dry or tough to eat. Source: The Science of Good Cooking
Recipes that could incorporate a Panade
Recipe Science
What is the Function of a Panade?
The starch in the bread absorbs the liquid in the mixture and creates a starch paste. The paste coats the proteins and sets into a gel when cooked, preventing the proteins from linking too tightly together and squeezing out moisture. This keeps the shape of the ground meat while moisture is retained.
How to Make a Panade
Ingredients
- 1 cup bread, cut into ½-inch cubes
- 1 cup milk, plus more as needed to cover bread
Instructions
- Place bread into a medium-sized bowl and then pour 1 cup of milk or more as needed to cover the bread.
- Allow bread cubes to soak for at least 10 minutes, until most of the milk has absorbed and bread is mushy in texture.
- Pour off any excess milk and mash the bread mixture with a fork until there are no dry spots. The mixture should look like a starchy paste.
Notes
- Buttermilk, non-dairy milk, stock or broth can be used instead of milk.
- Dried breadcrumbs like cubes, panko, and smaller traditional breadcrumbs can be used. It may need more time to soak if cubed or less time if smaller sized. Just make sure the liquid is absorbed and the bread is not dry.
- This recipe is for the panade mixture only. Incorporate into meat recipes such as:
- For Meatballs and Meatloaf: Add ½ cup panade to 1 pound ground meat, 1 large egg and seasoning. Mix until combined and cook according to the recipe.
- For Burgers: Add ¼ cup panade to 1 pound ground meat and seasoning. Mix until combined and cook according to the recipe.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Don says
I use rolled oats – ground or as is – for my starch.
Angie says
I went looking on the internet for a good garlicky meatball recipe and left with an education! I am in LOVE with your recipes and love yhe way you educate others using those recipes. I am just now finding out about you and I’m a fan!!!
Jessica Gavin says
Welcome to our cooking community, Angie! I’m so happy that you found the meatball info helpful. Let me know if you have any questions!
Angie says
Thank you! I did have one question. This panade would replace the bread and liquid components in a recipe, correct?
For example, if I made a meatloaf using 1 pound of meat, I would omit the bread crumbs and milk called for in the meatloaf recipe and instead add 1/2 cup of the panade (and egg) as instructed in your recipe.
Jessica Gavin says
Yes, you can swap the panade for the bread in the recipe. You can still add a little bit of milk if you’d like more moisture.
Leah Garcia says
Hi. Just wondering if this would work well with burger mixture that also has ground pork or would that be too moist?
Jessica Gavin says
Yes, you could use some panade in a burger recipe. I recommend using 3 to 4 tablespoons per pound. If you add too much, it will taste more like a meatball, and you want more of a meaty chew for burgers. The mixture will be slightly more wet, so I would form the patties and refrigerate uncovered for 30 minutes to let the surface dry a bit and for the starches in the panade to gel together. It will make it easier to cook on the stove top or grill.
Kim McNelis says
Do you have to use white bread with the milk
Jessica Gavin says
No, you can use any kinds of breads you want to make the panade. The flavor will impact the recipe, so just make sure it pairs well with the dish.
LR says
Jessica the Panade explanation was exactly what I was looking for. My mother used to make Albondigas soup and although I know how to make her soup I could not remember if she added an egg, breadcrumbs or both… So as I was looking through other recipes I saw so many variations and combination of egg, breadcrumbs, and milk, and some without anything. I wanted to know the necessity to use or not and you made it scientific enough that it absolutely clicked with me. I appreciate you taking the time to explain the binding of the proteins if you don’t use a Panade! Genius!!! I will definitely make the meatballs using your egg and Panade mixture!!!
100 Thank yous!
Jessica Gavin says
You’re so welcome! I can’t wait to hear how the soup turns out!
David says
The Panade explanation is really interesting. I had no idea. So i tried it with the meatloaf yesterday, and it worked! Thank you for introducing this tool!
Jessica Gavin says
Whoo-hoo! I’m glad to hear that you could taste the results of using a panade in your meatloaf.
Stephen Hill says
Thank you the well thought out and written article! 🙂 I saw a recipe for meatloaf that I liked and it used a panade of saltines and milk. I do not eat a lot of saltines and buying so much would’ve been a huge waste.
So, after looking at the various smaller sized cracker boxes I saw Chicken In A Biscuit Crackers which I love but they were a bit high in sodium for me…I’ve been diagnosed with High Blood Pressure. Then saw Sociables Savory Baked Crackers with herbs already baked into the crackers and would a boost in flavor as well as having lower sodium! They worked wonderfully! I’ve been using them ever since then! I assumed your readers may want to know about those. 🙂
Jessica Gavin says
Thanks for sharing how to use low-sodium crackers to make a panade!
Patty says
WOW!! Between Jessica’s knowledge and all the other suggestions and answered question I also learned a whole bunch of info!! Thank you again Jessica, I’m so lucky to have found your site!
Jessica Gavin says
I’m so glad that you found the panade information helpful, Patti!
Nancy Tauber says
Panade explained clearly! Yay for you, Jessica – your recipes and explanations have boosted my cooking.
Jessica Gavin says
You made my day, Nancy! I’m so happy that I can help you in your culinary journey!
Ted Robison says
I love your site!!
Jessica Gavin says
Thank you, Ted!
Joanne Mellquist says
Question:
Can I put the panade into the meat, make the patties for burgers, THEN freeze?
Jessica Gavin says
Yes, you can absolutely freeze the panade in the ground meat.
DEBORAH GILBERT says
If I use breadcrumbs is it still 1 cup?
Jessica Gavin says
Yes, keep the breadcrumb volume to 1 cup.
GEORGE GRAMADA says
can milk panade be frozen for later use
Jessica Gavin says
Yes, you can freeze the panade for later use. I would portion it out so it defrosts quicker.
Valerie says
Any suggestions for a reluctant, but necessarily gluten free household? So far, using GF breads for cubing ie. poultry stuffing produces very unsatisfactory, bitter taste.
Jessica Gavin says
Have you ever tried crushing up corn tortilla chips? You need a starchy ingredient to make the panade, that might be a more tasty option.
Marilyn says
Buttermilk for my meatballs next time… Thanks for the tip.
Jessica Gavin says
Let me know how it goes!
Brenda says
Always do this now with my burgers, in addition to meatloaf/meatballs. I also have started adding the 1/4 t unflavored gelatin per pound of beef to my burgers as noted in The Science of Cooking meat loaf recipe. (one of my all time favorites). Adds to the silky texture for burgers as well.
Jessica Gavin says
I’ll have to try adding gelatin, sounds like a nice enhancement to the texture of ground meat.
Paula says
What is the “t” after 1/4 of unflavoured gelato???
Is this a quantity? Or measurement
“ t” ????? Please
Jo says
Teaspoon. What’s the recipe to get 1/4 cp panade?
Jessica Gavin says
Would soak 1/2 cup of breadcrumbs and 1/2 cup liquid, 1/2 an egg if making meatballs. That will ensure you have enough for the recipe.
Mike says
I live in France and I have to make my breakfast sausage from scratch. “One cup” of bread cubes confuses me. Is that one cup poured to the line of a measuring cup, is the bread cubes pressed and by how much? Wouldn’t it be easier and more accurate to use a scale? If using a scale, how much would that weigh?
Jessica Gavin says
Great questions Mike! The 1 cup is more based on volume since different types of bread can be more or less dense. Add the cubes of bread until it reaches 1 cup (240ml). Fill in the spaces but you don’t have to make it compact.
Billy says
Mike, primarily a panada (It,Sp) or panade (Fr) is used as a binding agent for force meats. You should have to pour off excess liquid as one should measure properly to begin with. And yes, weight is more accurate as there was no size identification assigned with the “cubes”. Small dice, large dice, there is a difference in how many cubes would fit in a cup.
A Panade also helps with to emulsify the ingredients when preparing forcemeats.
Ken says
Hi Jessica, i have been smoking and grilling burgers for over 40 yrs. I tried your recipe a few times now with milk one time, and yogurt another. Best burgers i have ever made. Thank you.
Jessica Gavin says
Thank you for your feedback, Ken! How much panade do you add to your burgers? I’d love to try!
meann torres says
HI jessica, thanks for sharing. can I also use Textured Vegetable Protein in making panade? thanks
Jessica Gavin says
You could perhaps use 30% replacement using TVP, but since it’s made from soy flour and has a high amount of protein, the meatloaf may be tougher. You will be missing the starch component that helps will gelling and locking in the moisture. I would add in some rolled oats or something else to make up the remaining 1 cup for replacing breadcrumbs.
Nelson Jones says
I use this in my cookies. I did not know it had a name and more uses.
BUT milk is added to all meatloaf going in my oven.
May says
How do you use panade to your cookies?
Sherry says
Can i freeze leftover panade? I have a meatball recipe with breadcrumbs in it. I added milk to the bread and had seemingly too much panade. Can i freeze it?
Jessica Gavin says
Yes you can freeze the panade for another time.
Sherry says
How do you prevent overmixing when incorporating a panade, or does panade itself make overmixing/toughening not a concern?
Howard B Reisner says
I never have milk in the house so I’m happy to hear that broth or water can be used. I only ever saw it made with milk.
Jessica Gavin says
Yes, you can definitely use what fits your lifestyle Howard.
Nick Cioci says
Good day Jessica.
What ratio would/should I use if substituting Italian bread crumbs (Nonna’s favourite) for bread?
I’ve also heard of using a baking soda solution (baking soda and water) to keep ground beef moist and tender vs. a panade. Your thoughts please!
On another note, I understand that a panade was used as an extender for ground meat during hard times, to feed prisoners, etc.
Jessica Gavin says
Hi Nick! Are you making meatballs? If so, I’ve found that if you are using the fine dried breadcrumbs, you don’t have to presoak them in liquid, they will absorb the liquid from the eggs and that would be sufficient to activate the starches. I found that a ratio of 1 pound beef, 1/2 cup breadcrumbs, and 1 large egg is perfect. Check out my “grandma’s famous italian meatball recipe” for more info.
As for using a baking soda solution, I have heard of that, especially in chinese cuisine to tenderize slices of meat. It helps to raise the pH on the surface of the meat, which makes it harder for the proteins to bonds tightly, preventing moisture loss. The result can be a more tender and moist product. I haven’t tried it yet for meatballs or meatloaf. I would still use a panade to give a consistent texture. You got me thinking though!
Elliott Chaska says
Hi Jessica
I just add oat meal from the round box that I powder up in the processor, and 1 egg. I don’t even add liquid, but you can. I find the moisture in the meat and egg is preserved while it is cooked. The oat meal also adds that slip for mouth feel people like. The bread panade is classic tho. I love all the info you give us from your education that a lot will not.
Elliott
Jessica Gavin says
Thank you for your feedback Elliott! I will have to try your oatmeal panade recipe, it sounds tasty!
Isaac says
As a liquid in panade, can be used milk, buttermilk, yogurt, stock, water. Is there a recommendation or explanation when is preferable or desirable to add milk, but not stock or water and so on?
Also when Chefs show theirs recipes non of them do not explain why they add as a liquid stock but not milk or water. and so on. Please do not count situation when by religious believe, or allergies for some people is prohibited to use one of those liquids( milk or some other liquids).Another situation- some Chefs are adding in the ground meat oil what they achieve.
Jessica Gavin says
Hi Isaac- Great question! The main goal is to create a starchy paste with the bread, so any liquid will work. Using milk or buttermilk typically adds a little more fat, flavor and enhanced browning from the milk solids. Using water is more neutral of a taste, whereas stock or broth like vegetable, chicken or beef will give the meat additional flavor depending on what kind you chose. Lot’s of versatility and options for the liquid component.
Don says
If I were to make my hamburger patties with panade will refrigerating the over night effect them at all
Jessica Gavin says
Hi Don- I think you can make and shape the meatballs and refrigerate them overnight. I may actually give the meatballs more time to create a gel with the starches and bind better. Let me know how they turn out!
Wendy M. says
I understand the science behind adding a panade and have had success doing so. I’m trying to reduce/eliminate flour in my diet (per doctor’s suggestion). Do you have any ideas for making a panade that does not include ingredients made from flour?
Jessica Gavin says
Hi Wendy- Great question! The starches from the bread are what helps to create the gel with the liquid to make the ground meat tender. Are you able to eat gluten-free bread so that you can have a similar result?
MadameK says
Hi Wendy, I have to limit processed carbs as well and have found that making a panade from sweet potato and milk works well (sweet potato has more fibre and is a low gi carb too) only a few teaspoons of milk if you boil it though, If you steam it, you might need a teeny bit more milk though – I use it in roughly the same quantities as Jessica has above.
I have also used finely grated or blended/pureed zucchini (courgette) and carrot as well – this works particularly well with a mix of powdered stock, mustard and BBQ sauce to flavour the patties if making burgers! I also do the above with a pork/veal mince mix but substituting the BBQ sauce for plum sauce/plum jam, add a little grated ginger and fresh chopped parsely and make little meatballs as a tasty party snack with a little more spiced orange&plum sauce to dip!
(Jessica, I never knew what this was called only what it did to help lol …thanks for clarifying!)
antoniette says
Can you make a panade say the night before, refrigerate and then mix it into the recipe (meatloaf) the next day?
Jessica Gavin says
Yes, I definitely think you can make the panade the night before. That will give the bread ample time to absorb the liquid.
Tamie W. says
When I make my meatballs I add canned bread crumbs & water to my mixture along with worsthire sauce. Would that be considered a parade?
Jessica Gavin says
Yes, Tamie you have been making a really tasty panade for your meatballs 🙂
Loren says
Will beer for the liquid be a good idea when making the panade for burgers
Jessica Gavin says
Hi Loren! I like the idea of using beer for the panade for burgers. Should add a nice depth of flavors, and maybe a little bitterness depending on what kind of beer you use. Let me know how it goes!
le petit gastronome says
If you check out traditional sausage recipes (handmade, but non-commercial), they often use wine + bread to keep the sausage mix moist as it’s being made. It also functions to keep the sausage moist and not drying out when cooking. Nothing worse than a dry-crumbly sausage (!)
Jessica Gavin says
I couldn’t agree more! Thank you for the additional information in traditional sausage making and the use of a panade 🙂
Don lang says
I wonder if the liquid used was bacon grease if this would still work. Not healthy but would taste awesome.
Jessica Gavin says
It would definitely taste yummy but I am concerned that too my added fat would prevent the meatballs, patty or meatloaf from sticking together. Perhaps just adding some chopped bacon to the mixture for the flavor?
Cris Soto says
Can this be used in turkey meat as well?
Jessica Gavin says
Yes!
Fred says
This is how I learned to make meatballs from my parents and grandparents. I often also add a good cheese (either Pecorino Romano or Parmigiano Reggiano) as well chopped herbs like parsley and basil, and crushed black pepper to the mixture.
Jessica Gavin says
Those additions sounds amazing Fred! That’s a great idea to add cheese, herbs and pepper to make the meatballs even more flavorful. Great suggestion!
Deanna says
Hi! Can you freeze the hamburgers (or, whatever meat you’re using) after you put in the panade?
Jessica Gavin says
Absolutely Deanna! I don’t think freezing will after the texture of the hamburger. You could also cook, then freeze and reheat if you are in a hurry. Great question!
John B says
Panade improves the texture of my Italian meatballs. No more cannonball version. Tender and toothsome.
Jessica Gavin says
Absolutely John! Nobody likes inedible meatballs!
Ron Harrison says
Could you substitute beef broth for the mile or would that not work?
Ron Harrison says
Milk not mile – sorry
Jessica Gavin says
Absolutely Ron! I think any liquid would work, the flavor may just be slightly different, but the texture should be similar. Great question!
Ron Harrison says
Great I think I will give it a try. I am new to your website but I see some other recipes I like the looks of as well. Thanks for the quick response!
Jessica Gavin says
Thank you for checking out the website Ron, WELCOME! I would love to hear how it turns out for you 🙂
Melissa Diaz says
my nanna always soaked 4-5 slices of white bread in milk and added them to her meatballs. It honestly makes such a difference! Nice to have a fancy name for it now 🙂
Rick says
My mother always used bread and milk when making burgers or meat loaf, I had asked her why and she said because her mother always did. I wish she was still here and I could tell her about this.
Jessica Gavin says
Awww, that made my heart smile Rick! Thanks for checking out my post 🙂
Pam says
Now I know why I always add milk and bread to my meatloaf. Didn’t know it hada name..Thanks .☆´¯`•.¸¸. ི♥ྀ.
Deborah says
Thank you for the information! I’ve used a panade for years, but never knew the science behind the magic. I really appreciate what you are doing here.
Jessica Gavin says
Thank you Deborah! Your feedback really keeps me motivated 🙂
nick says
Hi,
Can I use bread ends for this? Thank you
Jessica Gavin says
Hi Nick- Yes, you can use bread ends, but I would use a mix of center pieces and ends as the center pieces will soak up the liquid a little better.
Dynamo of Dixie says
This is GREAT information that I can use for my next meatloaf, and I’m glad to know about this site. Thank you.
Jessica Gavin says
Thank you John, I’m glad that you find it helpful! Let me know if you have any questions, I’m here to help 🙂
A says
How do you make it? How long do you leave the milk set?? I mean, instructions at all? *scratches head*
Susan says
I’ve been doing this for at least 45 yrs. all I did was tear up a slice or 2 of bread & add enough milk for the bread to soak up. I started doing this while in early teens, I think
Jessica Gavin says
That’s awesome Susan! Happy to hear that adding a panade works for you 🙂
Ed says
How much do you use per pound of hamburger?
Jessica Gavin says
Hi Ed, great question! I would start with 1/4 cup panade and up to 1/2 cup, for 1 pound of beef and 1 egg as a binder.
mary says
clap hands
Blythe Barny says
Yes – milk soaked bread has been in my mom and grandmother’s recipe since, since forever. Now I know the proper term for it.
Jessica Gavin says
I’m sure your grandma’s recipe is amazing Blythe! So happy that the post was helpful to you 🙂
Larry Smith says
Do you see this in the meat after cooking? Like chucks of white bread in your burger.
Jessica Gavin says
Hi Larry- Great questions! If you are using fresh bread as ling as you mix it well and it absorbs the liquid you shouldn’t have visible pieces of bread in the burger.
Ryan says
Reading comprehension at all? It’s right in the directions.
Debbie says
Lol. Yes, Jessica must be a very patient lady. All directions are in her instruction.
Donmarie says
The instructions are right above your post in full!!! Including how long, how much, etc. read much?