I was quite surprised to see this chef produce a meat loaf that
contained absolutely no binding agent (eg oats, couccous or fresh
breadcrumbs). All other ingredients appeared to be normal and what I
would generally include.

My friend confirmed my query as this mixture was placed on top of some
of the sauce that accompanied this meat loaf before it went into the
oven.

Sure enough, when it was turned out onto a plate it collapsed and fell
completely to pieces as an attempt was made to cut "slices".

Did anyone else notice this disaster?

Cheers


Fialca