Mike wrote:
> Can anyone discuss 'binding' as in adding flour to a potato mixture or
> a meatloaf?
> What's actually happening? how do you know you've added enough flour
> or matzo meal? - Mike

I've never *heard* of a meatloaf recipe that included raw flour. It
sounds like a seriously bad idea.
I always assumed breadcrumbs, oats and other such additives worked by
swelling and absorbing liquids (fat from meat, liquid from vegetable and
other liquid additions) which is how they work to bind the loaf
together. I may be wrong....?