Swap for bread crumbs

[okl49ers]

Is there a good swap for bread crumbs in, either, a turkey meatloaf or burger? (And I am talking about being on a no bread diet.)

[K. Slink]

Have you ever tried using rice instead? Many rice stuffing recipes available, also it's a good extender or thickener...

[KarenB]

Is the no bread diet because of gluten? if so you could use gluten free bread, quinoa, oats, etc.

[brigid]

Thank goodness for gluten free bread. There are plenty of people who need it.

[eclecticsynergy]

I find quick oats superior to breadcrumbs for meat loaf. And adding a little to meatballs & burgers keeps them moister, by retaining some of the juices which otherwise would cook out.

[CM]

I often use oats in meatloaf, too - sometimes a combination of oats with a smaller portion of bread crumbs and/or cracker crumbs. Oats seem to be less perceptible in the final product than bread crumbs. I use oats in sausages or sausage patties occasionally as well.

[K. Slink]

I must be doing something wrong, because any time I've tried to use oats I have absolutely hated it. Maybe not soaked in milk long enough?

[eclecticsynergy]

I must be doing something wrong, because any time I've tried to use oats I have absolutely hated it. Maybe not soaked in milk long enough?

I'd suggest adding them dry, not soaking them first- the point is to absorb and retain juices from the meat. If the oats are soaked, they won't draw any more liquid, and I imagine the results would be pretty gummy.

[K. Slink]

Actually I did add them dry, I don't know what I was thinking when I wrote that. Probably of bread, no doubt. I don't even know why I have this quest to find a meatloaf I actually like just because most everybody else does. I still despise breakfast eggs and NOTHING will ever change that, at least I know not to try!

[eclecticsynergy]

"I still despise breakfast eggs and NOTHING will ever change that, at least I know not to try!"

Check out David Eyre's Pancake; it's eggy but nothing like breakfast eggs- almost more like a popover than a pancake.

Also on this page is a variant with Morroccan-spiced chicken made in muffin tins that looks good, though to me it seems more of a lunch or supper dish...

http://www.nytimes.com/2007/03/25/ma...5food.txt.html