On 1/6/2015 9:29 PM, Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>
>>>
>>> That would be dried. I buy the stuff in the can. There's not much
>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
>>> there?
>>
>> I don't know, which is why I asked I dehydrate left over bread and
>> turn it into crumbs anyway, so I do have both. Why would fresh not
>> be right? Does the dried soak up extra liquid? I haven't made much
>> meat loaf. I made some once and it was fine but I can't remember
>> which breadcrumbs I used
>
> The bread/crackers/oats are just there as a filler. To make the dish
> less expensive. Doesn't matter what you use.

You can use breadcrumbs to save a little money but it also gives
meatloaf and meatballs a tender texture. No crumbs in meatloaf makes it
a meat brick. I have used oats in meatloaf, and it sounds like it might
be a great idea but it makes for a strange, gummy, loaf. People that
enjoy a green bean casserole might go for something like that in a big
way. :-)