"Goomba38" > wrote in message
. ..
> 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....?

I thought the egg was the binder. I know people who make low carb meatloaf
and don't add anything starchy things at all to it. I am allergic to eggs
so I use flax meal and water in my meatloaf.