"Brooklyn1" > wrote in message
...
> 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.

I think if I added the corn, I would just like to chop it finely rather than
puree it.


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