"Ophelia" > wrote in message
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>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "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?
>>
>> Yes. It should be mush. Doesn't your recipe have liquid in it?
>
> Just one egg in 2 1/2lb of ground chuck, but the veg are pureed.

Well that would probably work then. But I still like to see what I am
dealing with which is why I cook my veggies first then add tomato or
vegetable juice and ketchup to the mix. If you don't cook the veggies down,
they will give off a lot of liquid which may or may not work. I've not had
a big problem with it but I make many individual loaves and I have been
afraid that there would be so much liquid that it would run all over the
stove. It didn't. And it will absorb back up into the loaves as they rest
after cooking.