"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "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?
>
> Yes. It should be mush. Doesn't your recipe have liquid in it?

Just one egg in 2 1/2lb of ground chuck, but the veg are pureed.



--
http://www.helpforheroes.org.uk/shop/

"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.

Ahh that sounds like a very good reason to use them) Thanks

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. :-)


lol
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http://www.helpforheroes.org.uk/shop/

"Cheryl" > wrote in message
eb.com...
> "Ophelia" > Wrote in message:
>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>
>
> I don't think it matters. I always use frozen made from fresh.

Thanks, Cheryl)

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http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "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?

That sounds similar to what I do but I cook the veggies down before I mix
them in. Otherwise it will give off a lot of liquid. I use chili sauce on
top. We've covered the chili sauce thing before. It's similar to ketchup
and not hot.

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "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?
>>
>> Yes. It should be mush. Doesn't your recipe have liquid in it?
>
> Just one egg in 2 1/2lb of ground chuck, but the veg are pureed.

Well that would probably work then. But I still like to see what I am
dealing with which is why I cook my veggies first then add tomato or
vegetable juice and ketchup to the mix. If you don't cook the veggies down,
they will give off a lot of liquid which may or may not work. I've not had
a big problem with it but I make many individual loaves and I have been
afraid that there would be so much liquid that it would run all over the
stove. It didn't. And it will absorb back up into the loaves as they rest
after cooking.

dsi1 wrote:
>
> I'll make a meatloaf tonight. I'll probably use fresh bread because I
> happen to have some. My plan is to make a meatloaf roll with some
> leftover spaghetti sauce, Sriracha, and cheese. Heck, maybe I'll mix in
> some jalapeno into the hamburger. It's gonna be classic!

No offense but it sounds nasty to me. heheh You darn Hawaiians! :-D

Ds1I, my meatloaf recipe, from BH&G, calls for fresh bread slices soaked in milk, so I think fresh would
be my first choice, although I have used dried if I don't feel like getting the FP out of the cupboard. I usually
have some of those canned dry crumbs around.

N.

Ophelia wrote:
>
> You know I grind all my own meats!

And I'm still waiting for your review of bunny burgers. :-D

Ophelia wrote:
>
> Just one egg in 2 1/2lb of ground chuck, but the veg are pureed.

The just one egg sounds right to me vs 2-3 eggs.

On 07/01/2015 4:24 AM, Ophelia wrote:
>
>
> "graham" > wrote in message
> ...
>> On 06/01/2015 5:10 PM, Ophelia wrote:
>>>
>>>
>>> "graham" > wrote in message
>>> ...
>>>> On 06/01/2015 4:16 PM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "Julie Bove" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Ophelia" > wrote in message
>>>>>> ...
>>>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>>
>>>>>> Really whatever you prefer. I've always used fresh. I don't usually
>>>>>> keep dried around.
>>>>>
>>>>> But if you did have dry, would you use it in preference to fresh?
>>>>>
>>>> Perhaps the dry soak up more fat during cooking.
>>>
>>> Yes, that was my thought too. Would you use the dried then?
>>>
>> I haven't made meat loaf in over 30 years and, as I still have my
>> teeth, I
>> won't be making it in the near future. :-)
>
> LOL well I am always looking for new things to make) I love to
> experiment too. Heck I cook from scratch every day and it would bore me
> out of my skull if I were not finding new ways and things to cook. That
> is the reason I am here!
>
> Psst did you not have your teeth 30 years ago? ;-)
>
>
>
We couldn't afford a good piece of fillet so I made "meat loaf en
croute" as a substitute. Hmmm, that would be "Hachis en croute." It was
really good as I remember.
Graham

On 1/6/2015 8:01 PM, Bruce wrote:
> On Tue, 06 Jan 2015 20:44:44 -0500, Brooklyn1
> > wrote:
>
>> On Tue, 6 Jan 2015 22:50:07 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>
>>>>
>>>> I use either.
>>>
>>> Ok, thanks.
>>>
>>> For fresh I whiz them up in the food processor to make coarse
>>>> crumbs.
>>>
>>> Yes I do that, but I also make dried crumbs for other things too.
>>
>> I don't buy bread crumbs, those are just floor sweepings, bread past
>> the sell-by date, dumped on the factory floor, swept up and shoveled
>> into the machine.
>
> Those urban myths will never die. Just like the myth that there's
> roadkill in pet food. Way too much work and way too risky.
>

If food hits the factory floor, it is not wasted. Back when I worked
for the seed company, we used to buy the floor sweepings from the
local nut factory who bagged it and sold it as animal feed. So it's
not fit for human consumption, it is just fine to use for feeding
animals, and will be marketed as such. Around here cattle and pig
farmers picked up old/dirty foods from restaurants and manufacturers.

Some of our customers who bought the bagged nuts to feed the wild
birds hadn't much of a yuck reflex and told us they were perfectly
comfortable with snacking on those nuts. I wouldn't, but I could
understand that when a 50-lb sack of shelled peanuts turned out to be
50 lbs of delicious-smelling honey-roasted peanuts, or mixed nuts,
some persons might be tempted to sample them.

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.

On 1/7/2015 3:15 AM, dsi1 wrote:

> 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. :-)

Overworking the meat will make it be a brick also. The mixing of the
meat, especially with added salt, extracts the myosin from the meat and
makes it stick together. You need a little of that to form a loaf or
burger patty, but too much makes it hard.

On 1/7/2015 7:51 AM, Gary wrote:
> dsi1 wrote:
>>
>> I'll make a meatloaf tonight. I'll probably use fresh bread because I
>> happen to have some. My plan is to make a meatloaf roll with some
>> leftover spaghetti sauce, Sriracha, and cheese. Heck, maybe I'll mix in
>> some jalapeno into the hamburger. It's gonna be classic!
>
> No offense but it sounds nasty to me. heheh You darn Hawaiians! :-D
>

Never thought about spaghetti sauce, but I put ketchup in mine and
sometimes Italian seasonings so it would work out similar in the end.
Oh, cheese too!

You can make a fake apple pie from Ritz crackers that tastes like a real apple pie. I'd think old fashioned oats would work best in meatloaf.

On 2015-01-07 11:10, wrote:
> You can make a fake apple pie from Ritz crackers that tastes like a
> real apple pie. I'd think old fashioned oats would work best in
> meatloaf.
>

They do... in moderation.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> You know I grind all my own meats!
>
> And I'm still waiting for your review of bunny burgers. :-D

I had forgotten all about those!!!

--
http://www.helpforheroes.org.uk/shop/

"graham" > wrote in message
...
> On 07/01/2015 4:24 AM, Ophelia wrote:
>>
>>
>> "graham" > wrote in message
>> ...
>>> On 06/01/2015 5:10 PM, Ophelia wrote:
>>>>
>>>>
>>>> "graham" > wrote in message
>>>> ...
>>>>> On 06/01/2015 4:16 PM, Ophelia wrote:
>>>>>>
>>>>>>
>>>>>> "Julie Bove" > wrote in message
>>>>>> ...
>>>>>>>
>>>>>>> "Ophelia" > wrote in message
>>>>>>> ...
>>>>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>>>
>>>>>>> Really whatever you prefer. I've always used fresh. I don't
>>>>>>> usually
>>>>>>> keep dried around.
>>>>>>
>>>>>> But if you did have dry, would you use it in preference to fresh?
>>>>>>
>>>>> Perhaps the dry soak up more fat during cooking.
>>>>
>>>> Yes, that was my thought too. Would you use the dried then?
>>>>
>>> I haven't made meat loaf in over 30 years and, as I still have my
>>> teeth, I
>>> won't be making it in the near future. :-)
>>
>> LOL well I am always looking for new things to make) I love to
>> experiment too. Heck I cook from scratch every day and it would bore me
>> out of my skull if I were not finding new ways and things to cook. That
>> is the reason I am here!
>>
>> Psst did you not have your teeth 30 years ago? ;-)
>>
>>
>>
> We couldn't afford a good piece of fillet so I made "meat loaf en croute"
> as a substitute. Hmmm, that would be "Hachis en croute." It was really
> good as I remember.

Just teasing, as you well know ))

--
http://www.helpforheroes.org.uk/shop/

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> Just one egg in 2 1/2lb of ground chuck, but the veg are pureed.
>
> The just one egg sounds right to me vs 2-3 eggs.

Of course, I will know better by the feel of it when I make it.

--
http://www.helpforheroes.org.uk/shop/

"Moe DeLoughan" > wrote in message
...
> 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.

Ok, thanks! So, no oatmeal then)



--
http://www.helpforheroes.org.uk/shop/

"Ed Pawlowski" > wrote in message
...
> On 1/7/2015 3:15 AM, dsi1 wrote:
>
>> 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. :-)
>
> Overworking the meat will make it be a brick also. The mixing of the
> meat, especially with added salt, extracts the myosin from the meat and
> makes it stick together. You need a little of that to form a loaf or
> burger patty, but too much makes it hard.

Thanks for the advice, Ed. I seem to remember I made that other batch in
the Kenwood using the dough hook. What do you think about that?

--
http://www.helpforheroes.org.uk/shop/

On 1/7/2015 11:25 AM, Ophelia wrote:
>


>> Overworking the meat will make it be a brick also. The mixing of the
>> meat, especially with added salt, extracts the myosin from the meat
>> and makes it stick together. You need a little of that to form a loaf
>> or burger patty, but too much makes it hard.
>
> Thanks for the advice, Ed. I seem to remember I made that other batch
> in the Kenwood using the dough hook. What do you think about that?
>

It can work, but be sure not to overdo it. OTOH, if you are making hot
dogs you want a very fine grind and make it into an emulsion that can be
shaped and stick together.

"Ed Pawlowski" > wrote in message
...
> On 1/7/2015 11:25 AM, Ophelia wrote:
>>
>
>
>>> Overworking the meat will make it be a brick also. The mixing of the
>>> meat, especially with added salt, extracts the myosin from the meat
>>> and makes it stick together. You need a little of that to form a loaf
>>> or burger patty, but too much makes it hard.
>>
>> Thanks for the advice, Ed. I seem to remember I made that other batch
>> in the Kenwood using the dough hook. What do you think about that?
>>
>
> It can work, but be sure not to overdo it. OTOH, if you are making hot
> dogs you want a very fine grind and make it into an emulsion that can be
> shaped and stick together.

I never make hot dogs but I take the point, thanks! Better to use my hands?



--
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On Wed, 07 Jan 2015 07:51:59 -0500, Gary > wrote:

>dsi1 wrote:
>>
>> I'll make a meatloaf tonight. I'll probably use fresh bread because I
>> happen to have some. My plan is to make a meatloaf roll with some
>> leftover spaghetti sauce, Sriracha, and cheese. Heck, maybe I'll mix in
>> some jalapeno into the hamburger. It's gonna be classic!
>
>No offense but it sounds nasty to me. heheh You darn Hawaiians! :-D

Hawaiian meat loaf:
http://i60.tinypic.com/3096nt5.jpg

On Wed, 07 Jan 2015 09:25:48 -0600, 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.

My meat loaves are larger than what I read most make, I use a minimum
of five pounds of meat. I'll grind in a couple tubes of saltines, or
2-3 sheets of matza.... I also grind in a couple three raw potatoes
(adds some fluffiness - latke meat loaf?), I use 2 large eggs per
pound of meat. I grind in all the veggies... saves a lot of knife
work, and nothing wasted, potato skins go in, as does parsley, stems
and all. Can't grind in garlic, cloves won't blend in, just stays all
in one spot even with lots of mixing, and over mixed is lousy, makes a
brick... for meat loaf I prefer granulated garlic. I don't use onion
soup mix, too salty, instead Penzeys dehy toasted onions, in fact I
ordered a pound yesterday with other items... Penzeys sent a free
offer to try a new product, a half cup jar with a $30 order; roasted
garlic:
https://www.penzeys.com/online-catal...24/p-1690/pd-s

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.

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!

>
>
> --
> http://www.helpforheroes.org.uk/shop/

On Wednesday, January 7, 2015 2:52:44 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > I'll make a meatloaf tonight. I'll probably use fresh bread because I
> > happen to have some. My plan is to make a meatloaf roll with some
> > leftover spaghetti sauce, Sriracha, and cheese. Heck, maybe I'll mix in
> > some jalapeno into the hamburger. It's gonna be classic!
>
> No offense but it sounds nasty to me. heheh You darn Hawaiians! :-D

One of these days, I'll make a meatloaf out of poi, pineapple, and Spam. Yeah, that's the ticket! :-)

"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)


--
http://www.helpforheroes.org.uk/shop/

On Tue, 06 Jan 2015 20:44:44 -0500, Brooklyn1
> wrote:

>I don't buy bread crumbs, those are just floor sweepings, bread past
>the sell-by date, dumped on the factory floor, swept up and shoveled
>into the machine.

Oh, I truly believe you...

On Tue, 6 Jan 2015 23:11:28 -0000, "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

Cook's choice. For me, the crumbs would be fresh because I wouldn't
have any dried on hand and I always have a crust or two that I can
sacrifice from a loaf of bread.

--
A kitchen without a cook is just a room.

On Tue, 6 Jan 2015 17:21:42 -0800, "Cheri" >
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
>
> I remember who it was that poured milk over fresh bread and let it soak in
> for a couple of minutes before adding it to the loaf, it was Nigella Lawson.
>
> Cheri

Do you remember what her technique was? I know Italians rehydrate
stale bread in milk or water first and then they squeeze the liquid
out before using.


--
A kitchen without a cook is just a room.

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

On Wednesday, January 7, 2015 11:07:43 AM UTC-10, 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)
>

Sounds good to me too, although I believe that many Americans might find the idea goofy.

>
> --
> http://www.helpforheroes.org.uk/shop/

On Wednesday, January 7, 2015 5:36:51 AM UTC-10, Ed Pawlowski wrote:
> On 1/7/2015 3:15 AM, dsi1 wrote:
>
> > 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. :-)
>
> Overworking the meat will make it be a brick also. The mixing of the
> meat, especially with added salt, extracts the myosin from the meat and
> makes it stick together. You need a little of that to form a loaf or
> burger patty, but too much makes it hard.

I tend to work the mix to get it smooth. I like to get the air out!

"dsi1" > wrote in message
...
> On Wednesday, January 7, 2015 11:07:43 AM UTC-10, 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)
>>
>
> Sounds good to me too, although I believe that many Americans might find
> the idea goofy.

Heh I don't think that matters much eh?

--
http://www.helpforheroes.org.uk/shop/

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.

"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.


--
http://www.helpforheroes.org.uk/shop/

On Wed, 07 Jan 2015 15:59:07 -0600, Becca EmaNymton
> wrote:

>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.

Yoose southerners should use grits in meat loaf... I happen to like
scrapple, and I love Boar's Head headcheese.

On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
> When the recipe states 'breadcrumbs' should they be fresh or dried?
>
> --
> http://www.helpforheroes.org.uk/shop/

I once saw pork brains for sale.