"l, not -l" wrote in message
...

On 12-Jul-2008, 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.

The items you listed are not binders, they are fillers and not necessary
to
make a meat loaf, only to make a bigger one with cheaper ingredients.
Egg
is the binder I use, whether using filler or not.


If you mix the meat enough you will extract the myosin and that will keep it
together. That is how sausage works. OTOH, if you mix it too much, it can
be hard so the fillers help there too.