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03-08-2015 11:27 AM
I use Pepperidge Farm stuffing mix................the one in the bag along with beef bouillion. The recipe used to be on the back of the bag MANY years ago. I have long since lost it and thus just throw it together from memory as best I can.
03-08-2015 11:34 AM
My preference is soft bread crumbs in both meatloaf and meatballs. I think dry crumbs equals dry texture.
03-08-2015 12:04 PM
I only use Panko bread crumbs, oats, or saltine crackers---most often it's oats. Ree Drummond uses slices of white bread soaked in milk in her meatloaf.
03-08-2015 12:07 PM
I also use oats. When I was growing up I'd see women use cubes of bread and that grossed me out. Wet bread makes me feel queasy. Oats work great
03-08-2015 12:08 PM
Crackers only-no bread. My 1st MIL was THE best cook. Her meatloaf was the best I ever had. She used crackers only. I learned alot from her, but mine was never as good as hers,lol....
My SIL(her daughter) also made a cracker pie (mock apple) that was out of this world!
03-08-2015 12:36 PM
I use Quaker oats also.
03-08-2015 01:02 PM
Only used saltine crackers. I put in zip lock bag and use rolling pin to crush. It's what I grew up knowing!
03-08-2015 01:12 PM
I use oats. I grind 1/2 cup oats in the blender very fine for 2 lbs beef. I do not like pieces of bread in meatloaf.
03-08-2015 01:13 PM
03-08-2015 01:38 PM
I use bread crumbs. I save the heels from loves of bread and make bread crumbs.
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