Originally Posted by Roll_Bones
I have seen people use a sleeve of saltine crackers in their meat loaf and swear by it.
I have never tried it and I use bread crumbs.
I must admit I use Progresso Italian style bread crumbs. Seems I never have day old Italian (crusty) bread laying around....
My mother used it, so I do too.
Now, should I happen to have some day old crusty bread, by all means I would make my own bread crumbs.
But that has never happened.
Question? If I have fresh crusty bread, should I slice and crisp it up in the oven first or just use it as is? To make bread crumbs.
I've seen recipes with all kinds of bread products mixed with the milk. It doesn't have to be any specific type. The recipe I use calls for fresh bread torn into pieces; I have been putting it in the food processor and processing it into pieces, not crumbs, to make it easier. Also, whenever I have extra bread, I freeze it so it's available for all kinds of recipes.
The bread/crackers/whatever, mixed with the milk, react with the egg and help bind the meatloaf.
To make it chunky, I would add 1x1-inch pieces of onion, bell peppers, and any other veggies the spouse likes.