JoeSpareBedroom wrote:

> "Scott" > wrote in message
> ...
>
>>why do some meatloaf recipes call for milk?
>>what's the difference between using milk and water?
>>
>>
>>Thanks
>>Scott
>
>
> Never heard of using either one. Can you provide the whole recipe?
>
>

Often times recipes call for soaking dry bread in milk and then
squeezing it dry before adding it to the meat mix, IMO this adds nothing
to the flavour, i have also stopped adding a raw egg to the mix, but
have started adding pureed cabbage to it.

I like to use a good meat stock to the mix to make it fairly soupy,
allowing it to become very well mixed, but this results in a very fine
grained almost pate like meat loaf, which i like but many people prefer
a "chunkier" meat loaf.

I like the fined grained meat loaf so it can be sliced thin for meat
loaf sandwiches.
--
JL