It makes it both tender and less dense overall.

For a gluten free variety, take chicharones (pork rinds) and grind it up in a processor to make crumbs. Works just as well, too!

It’s a classic addition for meatballs, at least in the Italian restaurant I worked at, and basically I’m making one giant meatball. As for tenderness I think it helps but I haven’t done a test batch without it. Could very well be a cargo cult step haha.

If I called it the zuccotto meat cake it would be much more correct but also far less appetizing.

Thanks for the tip, looking forward to trying it with a bacon crust.

Let me introduce you to rustic sourdough bread. The dome is a pretty typical shape of the loaf especially if you don't use a banneton.