On Jul 12, 3:27*pm, Fialca wrote:
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.
...
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?

Didn't see it but there's nothing unusual about minimizing or omitting
the fillers like breadcrumbs or oats. It's the egg that will hold it
together and you don't say whether he included any. That said, I
don't like a crumbly meat loaf because I make it mostly for sandwiches
and I want the slice to stay firmly together. I use a little
breadcrumb as filler, but not as much as most recipes call for. I
always use egg(s) and it never breaks apart on me. -aem
.