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.

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?

The binding agent in meat loaf is usually egg. Bread and milk are used
as a tenderizer. Oats and other "fillers" may be used to extend the
meat, but they generally don't bind.

He could have used meat that was too lean. I've found that the leaner
the meat, the drier and more friable the loaf.