Instant mashed potatoes as filler in meatloaf

Could dry, instant mashed potatoes or flakes be use like the "breading" in meatloaf?

i don't see why not :-?

[QUOTE=bloodorchid;1081149]i don't see why not :-?[/QUOTE]
Thanks, I'll take that as permission.

You could also try using potato flour, or tapioca starch :) I use Bob's Red Mill

Another option is oven roasted pumpkin or squash makes an excellent filler for meatloaf, burgers, and the like...it's delicious!

[QUOTE=lemontwisst;1081179]Another option is oven roasted pumpkin or squash makes an excellent filler for meatloaf, burgers, and the like...it's delicious![/QUOTE]
I'm getting interested is resistant starches, that's why I was considering dehydrated, instant mashed potatoes. Is pumpkin or squash a resistant starch too?

[QUOTE=cheffy;1081172]You could also try using potato flour, or tapioca starch :) I use Bob's Red Mill[/QUOTE]

That would be quite convenient and our local grocery carries Bob's Red Mill.

I'd read the labels carefully - this is one of the best UK brands and there is still stuff in there which isn't potato


[url=http://www.ocado.com/webshop/product/Smash-Instant-Mashed-Potato/15161011]Ocado: Smash Instant Mashed Potato (Product Information)[/url]

Personally, I'd peel a few potatoes, boo them then push them through my potato ricer and use that as a filler.

Breadsauce, I agree but I've been having some difficulties cooking lately and I've had to make some compromises. I would also expect that boiling whole potatoes would be a lot cheaper.

I've never used tapioca powder--or even pearls--but that sounds awesome. Cassava is one of my favorite carb sources; its carb texture is absolutely amazing, especially in stews.