Which ingredient is often used as a binder in meatloaf?

In meatloaf preparation, a key role of the binder is to help hold the mixture together and maintain its shape during cooking. Breadcrumbs are commonly used for this purpose because they absorb moisture released by the meat and other ingredients, contributing to the cohesion of the meatloaf. Their texture also helps to create a pleasant mouthfeel, while adding bulk and structure to the dish.

While other ingredients can potentially serve as binders, they do not provide the same effectiveness as breadcrumbs do. For instance, rice may be used in some variations of meatloaf but does not absorb moisture in the same way, and potatoes can be included for flavor and texture, though they are not traditional or effective binders. Eggs are indeed essential in many recipes as they can help bind ingredients together, but they are not the primary option in all meatloaf recipes. Therefore, breadcrumbs are the most widely accepted ingredient for this particular function in classic meatloaf preparations.