[ken5050]

Couldn't find the Fieri meatloaf recipe..and there are 250+ listed..not gonna click them all to see which ones use milk soaked bread..

So..two questions..maybe you have suggestions:

1. For 1 lb of meat, how many slices of bread...

2. Re SAJ's good suggestion..are you saying toadd the eggs to the bread/milk mixture...or NOT use milk...? first option sound like deconstructed french toast (g)

Thanks..

[illiac]

He used two slices per pound (it was a meatball recipe, but he uses the same recipe for his meatloaf - as he mentioned yesterday)....hope that helps....

here is a link:

http://www.foodnetwork.com/recipes/guy-fieri/hunters-hero-recipe/index.html

[illiac]

He used two slices per pound (it was a meatball recipe, but he uses the same recipe for his meatloaf - as he mentioned yesterday)....hope that helps....

here is a link:

http://www.foodnetwork.com/recipes/guy-fieri/hunters-hero-recipe/index.html

[SAJ]

I beat the egg(s), then add just a dash of milk. Or not, if I don't happen to have milk on hand.

Clearly, one can adjust this notion freely; more milk, no milk, whatever floats your boat. After all, the egg/milk/bread is obviously not a dominant flavour element in a meat loaf, true?

French toast? With this small amount of egg/milk/bread relative to the meat ingredients/veggies? Not even close, mate.

Egg is an absolutely wonderful binder for virtually any dish. That's what we were talking about, binders for meat loaf, right?

;^)

[SAJ]

Typical ratio would be 2 slices per pound of ground beef. If you add quite a bit of bacon and pepperoni (well chopped!) and whatnot else, per illiac's recipe above, you might want to use 3.

Best policy here is to use 2 slices, then take 1/3 of the loaf and see if it is coherent, stands up w/o crumbling or stripping. If it is, you're good to go; if not, add another slice or half-slice and remix and try it again.

[SAJ]

Here's one of Fieri's meatloaf recipes:

click here