On 1/7/2015 9:25 AM, Moe DeLoughan wrote:
> 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.

Crackers or dry bread crumbs are my favorite, I will use 1/3 cup of
crushed cracker crumbs for each pound of meat. I like crackers because
they are dry and absorbent.

Becca