Addie
Chef Extraordinaire
I'm thinking I'd use Alpo. They make a chunky one.
Memories of my father coming home with too much alcohol in him and wanting something to eat in a hurry.
I'm thinking I'd use Alpo. They make a chunky one.
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.
You guys are all nasty. His spouse just expressed a preference. You should all try to be a little more accommodating.