I want to try to make a meatloaf that has a lot of chopped vegetables in it. I plan on using a lb of ground beef (80/20), 1/2 a "chub" of Jimmy Dean sausage ('cause it's what I have on hand) some chopped onion, bell peppers, celery and chopped bacon. I want to add a few more vegetables but nothing that would make the loaf too wet. My mom's meatloaf was my favorite because it had a somewhat, bready texture. Probably because she used her saved up bread heels to use in the meatloaf. Is there something else I could use to get the same texture? I realize the egg does the binding not the breading.
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Meatloaf full of chopped vegetables