Meatloaf full of chopped vegetables

[QUOTE=Rosemary 231;1077115]Go to comfort food . . . a meatloaf sandwich (with mayonise and ketchup)[/QUOTE]

On an oopsie bun.....(drule...)

[QUOTE=AuroraB;1077948]On an oopsie bun.....(drule...)[/QUOTE]

Better!

[QUOTE=Rosemary 231;1073095]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.[/QUOTE]

Ah, growing up I always loved those bites with small chunks of bread in the meatloaf. Miss them a little still, but mostly in context with recalling family dinners. Now, I tend to use ground dehydrated crackers. I make batches of dehydrated crackers periodically -- no flour or anything like that. Flax seed was the base I used when I kept trying for raw (that's a whole 'nother story). But because the crackers are dehydrated, they tend to soak up some of the extra liquid and help with the texture. I frequently use the crackers, ground in my handy little coffee grinder, when I make meatloaf, salmon cakes, meatballs, etc, that need a "drying" or "breading" element.