Cuthbert Thistlethwaite wrote in
:



Nope didn't see it. I use egg as a binder. Maybe one per pound and I
hate fillers, like breadcrumbs.

Some questions, if you don' mind:

Those meat loaves must be more "meaty", like giant burgers or
something? I would like to move in that direction.

I've used two meat loaf recipes, one calling for ripped up bread, the
other calling for bread crumbs, and have not really liked either one.
They're very dense and not particularly meaty, even though I know
perfectly well that they are full of meat.

Do you think one can just take any recipe and eliminate the fillers . .
. ?

pretty much as long as you use egg. But you need something in or it will
be REALLY dense as in sliced hamburger. Maybe the type of filler you're
using...a filler should be pretty neutral in taste. Try crushed soda
crackers or even cornflake crumbs instead of the bread crumbs. Or maybe
you just don't like meatloaf. Oh a good meatloaf has more than 1 type of
ground meat in it. Say beef, pork and some other ground meat...not just
hamburger, at least beef and pork. Also fat content should be fairly high
so no extra lean ground beef. But to truly be helpful post your meatloaf
recipe and let us pick thru it. Can't fix what we can't see.

--

The house of the burning beet-Alan