On 1/6/2015 1:11 PM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>
>>
>> That would be dried. I buy the stuff in the can. There's not much
>> point in making breadcrumbs out of fresh bread for meatloaf - or is
>> there?
>
> I don't know, which is why I asked I dehydrate left over bread and
> turn it into crumbs anyway, so I do have both. Why would fresh not be
> right? Does the dried soak up extra liquid? I haven't made much meat
> loaf. I made some once and it was fine but I can't remember which
> breadcrumbs I used
>

I soak fresh bread to soften it up. I could dry the bread and make
crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
connoisseur. Pardon my french!

"dsi1" > wrote in message
...
> On 1/6/2015 1:11 PM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>
>>>
>>> That would be dried. I buy the stuff in the can. There's not much
>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
>>> there?
>>
>> I don't know, which is why I asked I dehydrate left over bread and
>> turn it into crumbs anyway, so I do have both. Why would fresh not be
>> right? Does the dried soak up extra liquid? I haven't made much meat
>> loaf. I made some once and it was fine but I can't remember which
>> breadcrumbs I used
>>
>
> I soak fresh bread to soften it up. I could dry the bread and make crumbs
> but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf connoisseur.
> Pardon my french!

Mais oui So, you use fresh but then soak it? With what? Does it not end
up as mush?

--
http://www.helpforheroes.org.uk/shop/

On 1/6/2015 2:12 PM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 1/6/2015 1:11 PM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>
>>>>
>>>> That would be dried. I buy the stuff in the can. There's not much
>>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
>>>> there?
>>>
>>> I don't know, which is why I asked I dehydrate left over bread and
>>> turn it into crumbs anyway, so I do have both. Why would fresh not be
>>> right? Does the dried soak up extra liquid? I haven't made much meat
>>> loaf. I made some once and it was fine but I can't remember which
>>> breadcrumbs I used
>>>
>>
>> I soak fresh bread to soften it up. I could dry the bread and make
>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>> connoisseur. Pardon my french!
>
> Mais oui So, you use fresh but then soak it? With what? Does it not
> end up as mush?
>

Some people will soak bread in milk, or even evaporated milk. I like to
use water. When it's soft, I'll squeeze the bread. It feels like a
jellyfish in my hand. I'll soak bread crumbs too. Either way, you end up
with a mush or a goo. I used to add a ton of water to meatloaf - the
bread helps retain the water but I've now seen the error of my ways.
These days, I don't add any eggs to the mix.

"dsi1" > wrote in message
...
> On 1/6/2015 2:12 PM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 1/6/2015 1:11 PM, Ophelia wrote:
>>>>
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>>
>>>>>
>>>>> That would be dried. I buy the stuff in the can. There's not much
>>>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
>>>>> there?
>>>>
>>>> I don't know, which is why I asked I dehydrate left over bread and
>>>> turn it into crumbs anyway, so I do have both. Why would fresh not
>>>> be
>>>> right? Does the dried soak up extra liquid? I haven't made much meat
>>>> loaf. I made some once and it was fine but I can't remember which
>>>> breadcrumbs I used
>>>>
>>>
>>> I soak fresh bread to soften it up. I could dry the bread and make
>>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>>> connoisseur. Pardon my french!
>>
>> Mais oui So, you use fresh but then soak it? With what? Does it not
>> end up as mush?
>>
>
> Some people will soak bread in milk, or even evaporated milk. I like to
> use water. When it's soft, I'll squeeze the bread. It feels like a
> jellyfish in my hand. I'll soak bread crumbs too. Either way, you end up
> with a mush or a goo. I used to add a ton of water to meatloaf - the bread
> helps retain the water but I've now seen the error of my ways. These days,
> I don't add any eggs to the mix.

OK. I've only made it once and it was good but then I forgot all about it.
I just saw a recipe which caught my interest. All the veg are pureed in
the processor and the meat, crumbs etc added. The veg are carrot, onion, red
bell pepper, mushroom and garlic and there is a glaze for adding near the
end with sugar, ketchup and mustard!

What say you? Does that sound good?



--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "dsi1" > wrote in message
> ...
>> On 1/6/2015 2:12 PM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 1/6/2015 1:11 PM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "dsi1" > wrote in message
>>>>> ...
>>>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>>>
>>>>>>
>>>>>> That would be dried. I buy the stuff in the can. There's not much
>>>>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
>>>>>> there?
>>>>>
>>>>> I don't know, which is why I asked I dehydrate left over bread and
>>>>> turn it into crumbs anyway, so I do have both. Why would fresh not
>>>>> be
>>>>> right? Does the dried soak up extra liquid? I haven't made much meat
>>>>> loaf. I made some once and it was fine but I can't remember which
>>>>> breadcrumbs I used
>>>>>
>>>>
>>>> I soak fresh bread to soften it up. I could dry the bread and make
>>>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>>>> connoisseur. Pardon my french!
>>>
>>> Mais oui So, you use fresh but then soak it? With what? Does it not
>>> end up as mush?
>>>
>>
>> Some people will soak bread in milk, or even evaporated milk. I like to
>> use water. When it's soft, I'll squeeze the bread. It feels like a
>> jellyfish in my hand. I'll soak bread crumbs too. Either way, you end up
>> with a mush or a goo. I used to add a ton of water to meatloaf - the
>> bread
>> helps retain the water but I've now seen the error of my ways. These
>> days,
>> I don't add any eggs to the mix.
>
> OK. I've only made it once and it was good but then I forgot all about
> it.
> I just saw a recipe which caught my interest. All the veg are pureed in
> the processor and the meat, crumbs etc added. The veg are carrot, onion,
> red
> bell pepper, mushroom and garlic and there is a glaze for adding near the
> end with sugar, ketchup and mustard!
>
> What say you? Does that sound good?

That sounds similar to what I do but I cook the veggies down before I mix
them in. Otherwise it will give off a lot of liquid. I use chili sauce on
top. We've covered the chili sauce thing before. It's similar to ketchup
and not hot.

On Wednesday, January 7, 2015 1:09:54 AM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> > On 1/6/2015 2:12 PM, Ophelia wrote:
> >>
> >>
> >> "dsi1" > wrote in message
> >> ...
> >>> On 1/6/2015 1:11 PM, Ophelia wrote:
> >>>>
> >>>>
> >>>> "dsi1" > wrote in message
> >>>> ...
> >>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
> >>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
> >>>>>>
> >>>>>
> >>>>> That would be dried. I buy the stuff in the can. There's not much
> >>>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
> >>>>> there?
> >>>>
> >>>> I don't know, which is why I asked I dehydrate left over bread and
> >>>> turn it into crumbs anyway, so I do have both. Why would fresh not
> >>>> be
> >>>> right? Does the dried soak up extra liquid? I haven't made much meat
> >>>> loaf. I made some once and it was fine but I can't remember which
> >>>> breadcrumbs I used
> >>>>
> >>>
> >>> I soak fresh bread to soften it up. I could dry the bread and make
> >>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
> >>> connoisseur. Pardon my french!
> >>
> >> Mais oui So, you use fresh but then soak it? With what? Does it not
> >> end up as mush?
> >>
> >
> > Some people will soak bread in milk, or even evaporated milk. I like to
> > use water. When it's soft, I'll squeeze the bread. It feels like a
> > jellyfish in my hand. I'll soak bread crumbs too. Either way, you end up
> > with a mush or a goo. I used to add a ton of water to meatloaf - the bread
> > helps retain the water but I've now seen the error of my ways. These days,
> > I don't add any eggs to the mix.
>
> OK. I've only made it once and it was good but then I forgot all about it.
> I just saw a recipe which caught my interest. All the veg are pureed in
> the processor and the meat, crumbs etc added. The veg are carrot, onion, red
> bell pepper, mushroom and garlic and there is a glaze for adding near the
> end with sugar, ketchup and mustard!
>
> What say you? Does that sound good?
>

It sounds good to me but then again - it's meatloaf. :-) Adding crumbs to the pureed vegetables sounds like a good idea. That should soak up the execess liquid. Sometimes, if I'm game, I'll add a can of corn. Thanks for trying this great American dish!

>
>
> --
> http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On Wednesday, January 7, 2015 1:09:54 AM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>> ...
>> > On 1/6/2015 2:12 PM, Ophelia wrote:
>> >>
>> >>
>> >> "dsi1" > wrote in message
>> >> ...
>> >>> On 1/6/2015 1:11 PM, Ophelia wrote:
>> >>>>
>> >>>>
>> >>>> "dsi1" > wrote in message
>> >>>> ...
>> >>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>> >>>>>> When the recipe states 'breadcrumbs' should they be fresh or
>> >>>>>> dried?
>> >>>>>>
>> >>>>>
>> >>>>> That would be dried. I buy the stuff in the can. There's not much
>> >>>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
>> >>>>> there?
>> >>>>
>> >>>> I don't know, which is why I asked I dehydrate left over bread
>> >>>> and
>> >>>> turn it into crumbs anyway, so I do have both. Why would fresh
>> >>>> not
>> >>>> be
>> >>>> right? Does the dried soak up extra liquid? I haven't made much
>> >>>> meat
>> >>>> loaf. I made some once and it was fine but I can't remember which
>> >>>> breadcrumbs I used
>> >>>>
>> >>>
>> >>> I soak fresh bread to soften it up. I could dry the bread and make
>> >>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>> >>> connoisseur. Pardon my french!
>> >>
>> >> Mais oui So, you use fresh but then soak it? With what? Does it
>> >> not
>> >> end up as mush?
>> >>
>> >
>> > Some people will soak bread in milk, or even evaporated milk. I like to
>> > use water. When it's soft, I'll squeeze the bread. It feels like a
>> > jellyfish in my hand. I'll soak bread crumbs too. Either way, you end
>> > up
>> > with a mush or a goo. I used to add a ton of water to meatloaf - the
>> > bread
>> > helps retain the water but I've now seen the error of my ways. These
>> > days,
>> > I don't add any eggs to the mix.
>>
>> OK. I've only made it once and it was good but then I forgot all about
>> it.
>> I just saw a recipe which caught my interest. All the veg are pureed in
>> the processor and the meat, crumbs etc added. The veg are carrot, onion,
>> red
>> bell pepper, mushroom and garlic and there is a glaze for adding near the
>> end with sugar, ketchup and mustard!
>>
>> What say you? Does that sound good?
>>
>
> It sounds good to me but then again - it's meatloaf. :-) Adding crumbs to
> the pureed vegetables sounds like a good idea. That should soak up the
> execess liquid. Sometimes, if I'm game, I'll add a can of corn. Thanks for
> trying this great American dish!

;-) Actually adding a can of corn sounds very good)


--
http://www.helpforheroes.org.uk/shop/

On Wednesday, January 7, 2015 11:07:43 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
> > On Wednesday, January 7, 2015 1:09:54 AM UTC-10, Ophelia wrote:
> >> "dsi1" > wrote in message
> >> ...
> >> > On 1/6/2015 2:12 PM, Ophelia wrote:
> >> >>
> >> >>
> >> >> "dsi1" > wrote in message
> >> >> ...
> >> >>> On 1/6/2015 1:11 PM, Ophelia wrote:
> >> >>>>
> >> >>>>
> >> >>>> "dsi1" > wrote in message
> >> >>>> ...
> >> >>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
> >> >>>>>> When the recipe states 'breadcrumbs' should they be fresh or
> >> >>>>>> dried?
> >> >>>>>>
> >> >>>>>
> >> >>>>> That would be dried. I buy the stuff in the can. There's not much
> >> >>>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
> >> >>>>> there?
> >> >>>>
> >> >>>> I don't know, which is why I asked I dehydrate left over bread
> >> >>>> and
> >> >>>> turn it into crumbs anyway, so I do have both. Why would fresh
> >> >>>> not
> >> >>>> be
> >> >>>> right? Does the dried soak up extra liquid? I haven't made much
> >> >>>> meat
> >> >>>> loaf. I made some once and it was fine but I can't remember which
> >> >>>> breadcrumbs I used
> >> >>>>
> >> >>>
> >> >>> I soak fresh bread to soften it up. I could dry the bread and make
> >> >>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
> >> >>> connoisseur. Pardon my french!
> >> >>
> >> >> Mais oui So, you use fresh but then soak it? With what? Does it
> >> >> not
> >> >> end up as mush?
> >> >>
> >> >
> >> > Some people will soak bread in milk, or even evaporated milk. I like to
> >> > use water. When it's soft, I'll squeeze the bread. It feels like a
> >> > jellyfish in my hand. I'll soak bread crumbs too. Either way, you end
> >> > up
> >> > with a mush or a goo. I used to add a ton of water to meatloaf - the
> >> > bread
> >> > helps retain the water but I've now seen the error of my ways. These
> >> > days,
> >> > I don't add any eggs to the mix.
> >>
> >> OK. I've only made it once and it was good but then I forgot all about
> >> it.
> >> I just saw a recipe which caught my interest. All the veg are pureed in
> >> the processor and the meat, crumbs etc added. The veg are carrot, onion,
> >> red
> >> bell pepper, mushroom and garlic and there is a glaze for adding near the
> >> end with sugar, ketchup and mustard!
> >>
> >> What say you? Does that sound good?
> >>
> >
> > It sounds good to me but then again - it's meatloaf. :-) Adding crumbs to
> > the pureed vegetables sounds like a good idea. That should soak up the
> > execess liquid. Sometimes, if I'm game, I'll add a can of corn. Thanks for
> > trying this great American dish!
>
> ;-) Actually adding a can of corn sounds very good)
>

Sounds good to me too, although I believe that many Americans might find the idea goofy.

>
> --
> http://www.helpforheroes.org.uk/shop/

On Wed, 7 Jan 2015 20:47:48 -0000, "Ophelia"
> wrote:

>
>
>"dsi1" > wrote in message
...
>> On Wednesday, January 7, 2015 1:09:54 AM UTC-10, Ophelia wrote:
>>> "dsi1" > wrote in message
>>> ...
>>> > On 1/6/2015 2:12 PM, Ophelia wrote:
>>> >>
>>> >>
>>> >> "dsi1" > wrote in message
>>> >> ...
>>> >>> On 1/6/2015 1:11 PM, Ophelia wrote:
>>> >>>>
>>> >>>>
>>> >>>> "dsi1" > wrote in message
>>> >>>> ...
>>> >>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>> >>>>>> When the recipe states 'breadcrumbs' should they be fresh or
>>> >>>>>> dried?
>>> >>>>>>
>>> >>>>>
>>> >>>>> That would be dried. I buy the stuff in the can. There's not much
>>> >>>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
>>> >>>>> there?
>>> >>>>
>>> >>>> I don't know, which is why I asked I dehydrate left over bread
>>> >>>> and
>>> >>>> turn it into crumbs anyway, so I do have both. Why would fresh
>>> >>>> not
>>> >>>> be
>>> >>>> right? Does the dried soak up extra liquid? I haven't made much
>>> >>>> meat
>>> >>>> loaf. I made some once and it was fine but I can't remember which
>>> >>>> breadcrumbs I used
>>> >>>>
>>> >>>
>>> >>> I soak fresh bread to soften it up. I could dry the bread and make
>>> >>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>>> >>> connoisseur. Pardon my french!
>>> >>
>>> >> Mais oui So, you use fresh but then soak it? With what? Does it
>>> >> not
>>> >> end up as mush?
>>> >>
>>> >
>>> > Some people will soak bread in milk, or even evaporated milk. I like to
>>> > use water. When it's soft, I'll squeeze the bread. It feels like a
>>> > jellyfish in my hand. I'll soak bread crumbs too. Either way, you end
>>> > up
>>> > with a mush or a goo. I used to add a ton of water to meatloaf - the
>>> > bread
>>> > helps retain the water but I've now seen the error of my ways. These
>>> > days,
>>> > I don't add any eggs to the mix.
>>>
>>> OK. I've only made it once and it was good but then I forgot all about
>>> it.
>>> I just saw a recipe which caught my interest. All the veg are pureed in
>>> the processor and the meat, crumbs etc added. The veg are carrot, onion,
>>> red
>>> bell pepper, mushroom and garlic and there is a glaze for adding near the
>>> end with sugar, ketchup and mustard!
>>>
>>> What say you? Does that sound good?
>>>
>>
>> It sounds good to me but then again - it's meatloaf. :-) Adding crumbs to
>> the pureed vegetables sounds like a good idea. That should soak up the
>> execess liquid. Sometimes, if I'm game, I'll add a can of corn. Thanks for
>> trying this great American dish!
>
>;-) Actually adding a can of corn sounds very good)

I've added canned creamed corn, works well. Even canned baked beans
is good in meat loaf, but I push them through the grinder.

"Ophelia" > wrote in message
...
>
>
> "dsi1" > wrote in message
> ...
>> On 1/6/2015 1:11 PM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>
>>>>
>>>> That would be dried. I buy the stuff in the can. There's not much
>>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
>>>> there?
>>>
>>> I don't know, which is why I asked I dehydrate left over bread and
>>> turn it into crumbs anyway, so I do have both. Why would fresh not be
>>> right? Does the dried soak up extra liquid? I haven't made much meat
>>> loaf. I made some once and it was fine but I can't remember which
>>> breadcrumbs I used
>>>
>>
>> I soak fresh bread to soften it up. I could dry the bread and make crumbs
>> but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf connoisseur.
>> Pardon my french!
>
> Mais oui So, you use fresh but then soak it? With what? Does it not
> end up as mush?

Yes. It should be mush. Doesn't your recipe have liquid in it?

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 1/6/2015 1:11 PM, Ophelia wrote:
>>>>
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>>
>>>>>
>>>>> That would be dried. I buy the stuff in the can. There's not much
>>>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
>>>>> there?
>>>>
>>>> I don't know, which is why I asked I dehydrate left over bread and
>>>> turn it into crumbs anyway, so I do have both. Why would fresh not
>>>> be
>>>> right? Does the dried soak up extra liquid? I haven't made much meat
>>>> loaf. I made some once and it was fine but I can't remember which
>>>> breadcrumbs I used
>>>>
>>>
>>> I soak fresh bread to soften it up. I could dry the bread and make
>>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>>> connoisseur. Pardon my french!
>>
>> Mais oui So, you use fresh but then soak it? With what? Does it not
>> end up as mush?
>
> Yes. It should be mush. Doesn't your recipe have liquid in it?

Just one egg in 2 1/2lb of ground chuck, but the veg are pureed.



--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 1/6/2015 1:11 PM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "dsi1" > wrote in message
>>>>> ...
>>>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>>>
>>>>>>
>>>>>> That would be dried. I buy the stuff in the can. There's not much
>>>>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
>>>>>> there?
>>>>>
>>>>> I don't know, which is why I asked I dehydrate left over bread and
>>>>> turn it into crumbs anyway, so I do have both. Why would fresh not
>>>>> be
>>>>> right? Does the dried soak up extra liquid? I haven't made much meat
>>>>> loaf. I made some once and it was fine but I can't remember which
>>>>> breadcrumbs I used
>>>>>
>>>>
>>>> I soak fresh bread to soften it up. I could dry the bread and make
>>>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>>>> connoisseur. Pardon my french!
>>>
>>> Mais oui So, you use fresh but then soak it? With what? Does it not
>>> end up as mush?
>>
>> Yes. It should be mush. Doesn't your recipe have liquid in it?
>
> Just one egg in 2 1/2lb of ground chuck, but the veg are pureed.

Well that would probably work then. But I still like to see what I am
dealing with which is why I cook my veggies first then add tomato or
vegetable juice and ketchup to the mix. If you don't cook the veggies down,
they will give off a lot of liquid which may or may not work. I've not had
a big problem with it but I make many individual loaves and I have been
afraid that there would be so much liquid that it would run all over the
stove. It didn't. And it will absorb back up into the loaves as they rest
after cooking.

Ophelia wrote:
>
> Just one egg in 2 1/2lb of ground chuck, but the veg are pureed.

The just one egg sounds right to me vs 2-3 eggs.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> Just one egg in 2 1/2lb of ground chuck, but the veg are pureed.
>
> The just one egg sounds right to me vs 2-3 eggs.

Of course, I will know better by the feel of it when I make it.

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http://www.helpforheroes.org.uk/shop/