On Wed, 7 Jan 2015 23:13:00 -0000, "Ophelia"
> wrote:

>
>
>"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.

Grinding doesn't puree, for coarse use a large holed plate.