"dsi1" > wrote in message
...
> 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. :-)

What you have to do with oats is whiz them to powder first then soak them
for at least a minute in your liquid. I use either tomato or vegetable
juice in mine. Whatever I happen to have. I also put a ton of veggies in
mine. I have to be careful with that after once making a batch with so many
veggies that it tasted only of veggies and not meat. Still good though. I
do think the addition of veggies makes it more tender as well.

The trick to the veggies is to cook them down first to get the liquid out.
Again, I tend to use what I have in the house but I will often buy small
quantities of things from the salad bar. I always use onions and peppers
but I will usually also add zucchini, spinach, carrots, celery, mushrooms,
tomatoes. I imagine that you could use anything provided that you like the
flavor. Chop, shred or even make smooth in the food processor. I don't
mind chunks but the others who live here prefer it to be processed. Cook it
down with a little olive oil to prevent sticking. Let cool before mixing
with your loaf.

Now I have not tried this but I would imagine that merely adding veggies
would be enough to make the loaf tender without adding the carby things.

The worst loaf I ever made had instant potatoes as the starch. Somebody
suggested that to me. I think it was somebody here but not sure. I thought
it would work as I always serve meat loaf with mashed potatoes but the end
result was just kind of blah. Still edible but something wasn't quite right
with the texture.

I need to free up some freezer space and make another big batch. That is
one food that we all like but sadly I was unable to eat what I had due to
the chili sauce and cracker crumbs that I put in there. I can no longer
have some of the ingredients in those things. Won't be the same without
potatoes though. Need to think of a new side dish. Am getting rather sick
of rice.