Hi Bob! The two big binders you'll want in a meatloaf recipe are: eggs and something starchy. You can use all sorts of starches. Bread crumbs are the most common (either dried or fresh). Finely ground oats work, too. One of my favorite twists is cooked grains, like quinoa (see this meatball recipe: https://food52.com/recipes/77763-baked-quinoa-pork-meatballs). Here's a basic meatloaf recipe to get started: https://food52.com/recipes/80635-easy-meatloaf
Actually, whole oatmeal makes a great addition in meatloaves, though I don't think that it, or breadcrumbs or whatever, actually has much binding effect. Other lesser known substances are cooked, grated potatoes and shredded zucchini or carrots. Riced cauliflower would be interesting to try.I have some question about how much binding effect eggs actually have- someday I'll try some side by side tests. Out of my experience, but I suppose some of the vegan egg substitutes being offered would do as well.
ps- as one who generally dislikes fatty meats, it pains me to say it, but for actually holding ground meats together a certain amount of fat is necessary, probably at least 15% though I have no way to accurately quantify it, and have questions about how butchers arrive at their percentages.
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