Nancy1 wrote:
> As I recall, the BH & G Meat Cookbook (c. 1963 or so) has a meatball
> recipe that includes some fresh break soaked in milk as the binding
> agents. The "Favorite Beef Loaf" recipe in that book has been our
> favorite "good-ol'" meatloaf recipe for years.
>
> N.

My Mom's meatlof uses saltines soaked in milk. It's great!

-L.