On Wednesday, January 7, 2015 12:44:17 AM UTC-10, Julie Bove wrote:
> "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.

I would think that reducing the oats to a powder would increase the gummy feel. It's and interesting idea though.

>
> 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.

I used to add a heap of grated carrots and bell pepper to my meatloaf mix. I guess it did add a lot of water. I guess the solution to that would be to not soak the breadcrumbs first. These days I don't do that anymore but I did get a Veggetti so I'll revisit the idea.

>
> 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.
>

It might - I can't say.

> 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.

Meat and potatoes in one loaf - sounds like a great idea. Sorry to hear that it isn't.

>
> 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.

Getting in a rut is a drag.