I want to make meat loaf but I don't have any bread crumbs and I'm not sure what I could substitute for the bread crumbs.
Monita is a Recipe Tester for Food52
You can make bread crumbs if you have any bread. Place slices in an 250 degree oven to dry it out and then food process. Or you can use matza meal, panko or even flour as a binder
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Use oatmeal - regular, classic Quaker is what I've always used. Add 3/4c oatmeal to 1-1 1/2 lbs ground meat.
Susan W is a trusted source on General Cooking.
Also..lots of recipes call for milk soaked bread.
Chops is a trusted home cook.
If you have crackers, blitz them in the in food processor.
Yes! My favorite meatloaf is from Cooks Illustrated (doesn't hurt to be slathered in ketchup sauce and wrapped in bacon) and they use saltines.
Nancy is a trusted home cook.
cooked rice or orzo (tiny pasta that looks like rice).
Unsweetened cereal: corn flakes, wheat flakes.
If you are trying to avoid wheat and other grains, paleo types use ground almonds.
I always use oatmeal in meatloaf. It is much healthier than most fillers and gives the meatloaf a nice texture.
Julia Childs recipe, which I adore, calls for cooked rice rather than breadcrumbs.
I've seen a lot of recipes with oatmeal. But I wonder if quinoa would work too?
June is a trusted source on General Cooking.
I prefer milk soaked bread in meat loaf to any alternative filler. That's probably because my mom's excellent meat loaves were always made that way. (Just as I also prefer it to have a tomato flavor rather than a "mushroom soup" flavor.) My Jewish grandma always used matzo meal for everything.
Oats! We grind them up first and use in all of our recipes instead of bread crumbs. Added bonus - gluten free.
Cooked quinoa works really well, but add extra liquid (ketchup/sauce et al.) or use a higher fat meat as the quinoa can soak up a lot of the juiciness.
Always use oats in it. Glaze with balsamic vinegar too!
Panko has worked for me in desperation.
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Well played. You deserve a cookie.
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