On 1/6/2015 5:11 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 make mine with a very small amount of crushed saltine crackers -
say, 2-3 crackers per pound and a half of meat. My mom used to use way
too much oatmeal to stretch the meat to feed ten people, so to this
day I can't stand meatloaf made with filler (especially oatmeal,
because I was overexposed to it). A small amount to help bind the
mixture, yes, but not so much as to noticeably affect the texture and
flavor.