"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.

Ahh that sounds like a very good reason to use them) Thanks

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. :-)


lol
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