You could also use flour to thicken it up.

Posted By: JanSetzmt on 2007-10-23
In Reply to: Question on a meatloaf recipe..sm - Thanks

That is what I do....do not use bread crumbs...you just need something to thicken it that will keep it together.

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Question on a meatloaf recipe..sm - Thanks
- Got a blender? - Lee
- I can't cook, so take this with a "grain of salt," sm - backandforth
- You could also use flour to thicken it up. - JanSetzmt
- I use crackers, oatmeal, bread, or croutons - whatever is on hand. - nm
- Saw a 'special' on one of the food channels on meatloaf a while back - sm
- OF oatmeal works too. - nm
- Rice would probably work. I use a recipe with rice for stuffing peppers and cabbage. - sm
- I always use crackers - country MT
  - My mother did the same, crackers. - No cook
- I love meatloaf but every time I make - No cook
- I have used rice or instant oatmeal before. nm - trose
- Sure...why not...sounds - tinkerbell
  - I usually use about 1/2 bag if minute rice..sm - Thanks
    - I'd cook the rice first to make sure it's soft and edible - when meatloaf was done. nm

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Flour for Thickening
I make a roux, chestnut brown, with flour & use for thickening.....but then, I'm from the South.

Cornstarch OR Flour for thickening

Just curious which method you use. I prefer cornstarch mixed with water to form a smooth thin paste. I find it works faster than the flour method. How about you?

Just regular all-purpose flour - nm
x

never froze cereal or flour.
I have never had a problem with weavils either but I know what they are because we had them once when I was a teenager. I bake a lot and we are all about breakfast here so maybe that's why. Even though I stock up we still go through it pretty fast and I am sure to rotate everything to the front of the shelves when I bring it home.