Is it supposed to act as filler or does it have another purpose? I'm curious because I have a tried and true meatloaf recipe that doesn't call for any bread crumbs or crackers and it tastes just like a traditional meatloaf (some people have said it's better) and makes the same amount of food.
2007-12-28 08:41:56 · 20 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Deble, here's the recipe:
2 lbs ground beef
1 egg
1 packet onion soup mix
1 c ketchup or bbq sauce
2 tbsp water
1/2 large onion, chopped
Combine all ingredients, adding the beef last. Preheat oven to 375 degrees. Line a glass baking dish with foil (makes for easier cleanup) and put the meat mixture in. Add more ketchup on top. Bake for 1 hr.
2007-12-28 09:05:43 · update #1
Because meatloaf was made as a way to stretch the amount of meat you have, sort of like getting a boob job makes the amount of boobs you have seem bigger. The recipe was made during lean times, such as war, and used bread crumbs and the like to make more of your meat dollar and/or rations.
Read up on your history people. It isn't to keep it moister or to bind it together. Adding eggs are necessary when adding the bread or grain filler but not when you don't, only because then does it need binding. Making meatloaf without fillers is absolutely possible but it isn't traditional for the reason I wrote of.
2007-12-28 08:47:05 · answer #1 · answered by Anonymous · 4⤊ 3⤋
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2016-05-12 23:52:01 · answer #2 · answered by Ivana 3 · 0⤊ 0⤋
I have made meat loaf with no crumbs of any kind, too, and they have been perfectly okay as far as I can see. If the recipe calls for crumbs I use quick cooking oats if I have them and if I don't I make it anyway.
2007-12-28 08:57:25 · answer #3 · answered by elyag43 6 · 2⤊ 0⤋
I don't use bread crumbs - I put in cottage cheese - and its great. I have given this receipe to alot of people and they now swear by it. I think the bread crumbs act as a filler - I have never actually tasted them and I have found that using them actually dries out the meat.
2007-12-28 08:57:20 · answer #4 · answered by Charles C 1 · 1⤊ 1⤋
The egg and breadcrumbs (or crackers) are used to hold the meatloaf together. I use an onion seasoning packet that I get from my local grocery store and you don't use the egg or breadcrumbs with that seasoning. It gives it a very good flavor also. Another good recipe for meatloaf is to use an onion soup mix. Very nice flavor!!!!
2007-12-28 08:47:55 · answer #5 · answered by jadedragon1979 3 · 1⤊ 1⤋
Lilith is right. But you are right, too. My mother used to put lots of bread crumbs in her meatloaf because she couldn't afford enough beef to feed us all. The bread helped her stretch out that one pound of ground beef to fill all our bellies.
2007-12-28 08:48:30 · answer #6 · answered by soxgirl6 1 · 2⤊ 1⤋
You don't need the bread crumbs I don't use them but I also put bacon on the top with some ketchup
2007-12-28 15:25:58 · answer #7 · answered by KYLE M 2 · 1⤊ 0⤋
Well, if you dont put bread crumbs in it... it is more like a giant hamburger. I think it makes it lighter and fluffier but to be honest, I think it is just a personal taist sort of thing. Go with what you like best! Happy New Years!
2007-12-28 08:45:43 · answer #8 · answered by shadowsthathunt 6 · 2⤊ 2⤋
Some people use oatmeal instead of bread crumbs. It is definitely filling to stretch the meat.
2007-12-28 08:50:19 · answer #9 · answered by redunicorn 7 · 3⤊ 1⤋
Because our parents used them, because their parents (our grandparents) used them, because their parents (our great-grand parents used them). Any "filler was added to meat to stretch the meat for more servings. The meatloaf incarnation that we have inherited is a wartime or post-wartime dish. In other words, during hard or lean times. The same goes for putting water or milk in scrambled eggs...it makes them "go farther".
2015-09-08 04:49:31 · answer #10 · answered by Tanya 1 · 1⤊ 0⤋