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Thread: Meatloaf full of chopped vegetables page 4

  1. #31
    AuroraB's Avatar
    AuroraB is online now Senior Member
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    Primal Fuel
    Quote Originally Posted by Rosemary 231 View Post
    Go to comfort food . . . a meatloaf sandwich (with mayonise and ketchup)
    On an oopsie bun.....(drule...)

  2. #32
    Rosemary 231's Avatar
    Rosemary 231 is offline Senior Member
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    Quote Originally Posted by AuroraB View Post
    On an oopsie bun.....(drule...)
    Better!

  3. #33
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    Quote Originally Posted by Rosemary 231 View Post
    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.
    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.

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