"dsi1" > wrote in message
...
> On 1/6/2015 2:12 PM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 1/6/2015 1:11 PM, Ophelia wrote:
>>>>
>>>>
>>>> "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
>>>>
>>>
>>> I soak fresh bread to soften it up. I could dry the bread and make
>>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>>> connoisseur. Pardon my french!
>>
>> Mais oui So, you use fresh but then soak it? With what? Does it not
>> end up as mush?
>>
>
> Some people will soak bread in milk, or even evaporated milk. I like to
> use water. When it's soft, I'll squeeze the bread. It feels like a
> jellyfish in my hand. I'll soak bread crumbs too. Either way, you end up
> with a mush or a goo. I used to add a ton of water to meatloaf - the bread
> helps retain the water but I've now seen the error of my ways. These days,
> I don't add any eggs to the mix.

OK. I've only made it once and it was good but then I forgot all about it.
I just saw a recipe which caught my interest. All the veg are pureed in
the processor and the meat, crumbs etc added. The veg are carrot, onion, red
bell pepper, mushroom and garlic and there is a glaze for adding near the
end with sugar, ketchup and mustard!

What say you? Does that sound good?



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