> wrote in message

>Dude, you have some serious issues. Take your medication.
>Other posts understood that I am searching for the equivalent measure
>of breadcrumbs to replace 3 slices of standard bread.
>The recipe if for meatloaf.

Grin, thats just Sheldon. Now and again he has to kick up his heels.

Anyways, sorry but I didnt track this thread. Try a 2 cup of dried out
leftover rice. That would seem to be about right. You can also use
uncooked rice (1/4 cup to 1/3) but need a 'wet meatloaf'.

I've had some seriously good meatloaf made with garlic crutons and you'd use
pretty close to the same amount as the dried bread (since thats what it is).
I preferred them left kinda 'whole' so you get lumps of almost garlicy
stuffing in there.

Oh, and you can use stuffing mixes. I am partial to the herb pepperidge
farm. Some have used potato flakes to good effect.

Is it a wheat issue or carb issue to be avoided? If so the bread forms 2
things to think about. It soaks up the fats as the meat cooks, and helps as
a binding agent.

Vegetable alternatives that are low carb do not IMHO work as well and seldom
provide much of the 'binding' portion that the breadcrumbs do, but if it's
atkins i think you can add an extra egg to make that up, then use: peeled
eggplant, spagetti squash, or raw mushrooms. All will probably be a bit
more 'crumbly' in a meatloaf but tastewise will work and will soak up some
of the fats.

Hopefully that helps?