On Wed, 7 Jan 2015 20:47:48 -0000, "Ophelia"
> wrote:

>
>
>"dsi1" > wrote in message
...
>> On Wednesday, January 7, 2015 1:09:54 AM UTC-10, Ophelia wrote:
>>> "dsi1" > wrote in message
>>> ...
>>> > On 1/6/2015 2:12 PM, Ophelia wrote:
>>> >>
>>> >>
>>> >> "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?
>>> >>
>>> >
>>> > Some people will soak bread in milk, or even evaporated milk. I like to
>>> > use water. When it's soft, I'll squeeze the bread. It feels like a
>>> > jellyfish in my hand. I'll soak bread crumbs too. Either way, you end
>>> > up
>>> > with a mush or a goo. I used to add a ton of water to meatloaf - the
>>> > bread
>>> > helps retain the water but I've now seen the error of my ways. These
>>> > days,
>>> > I don't add any eggs to the mix.
>>>
>>> OK. I've only made it once and it was good but then I forgot all about
>>> it.
>>> I just saw a recipe which caught my interest. All the veg are pureed in
>>> the processor and the meat, crumbs etc added. The veg are carrot, onion,
>>> red
>>> bell pepper, mushroom and garlic and there is a glaze for adding near the
>>> end with sugar, ketchup and mustard!
>>>
>>> What say you? Does that sound good?
>>>
>>
>> It sounds good to me but then again - it's meatloaf. :-) Adding crumbs to
>> the pureed vegetables sounds like a good idea. That should soak up the
>> execess liquid. Sometimes, if I'm game, I'll add a can of corn. Thanks for
>> trying this great American dish!
>
>;-) Actually adding a can of corn sounds very good)

I've added canned creamed corn, works well. Even canned baked beans
is good in meat loaf, but I push them through the grinder.