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|Michael in Phoenix||
I keep a tightly wrapped loaf of Pepperidge Farms Farmhouse Hearty White Bread in my freezer...
Joined: Dec 9, 2005
Posted to Thread #29831 at 10:41 am on Sep 1, 2017
...and use a few slices when needed to make fresh bread crumbs.
A few minutes on the counter top to defrost and then into the food processor. Makes it easy to have fresh bread crumbs on demand, especially since we don't keep white bread around for much else these days.
And yes, those commercial breadcrumbs are like chalk dust. The only commercial ones we use any more are the Panko crumbs.
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Other messages in this thread:
- 29831. request from my ds for his b-day dinner.... "fluffy" meatloaf. Any suggestions? [NT] - barb_b - 9:39am on 09/01/17 (9)
- Add more eggs and bread crumbs and don't over work the meat will - Charley - 10:03am on 09/01/17
- I add hot Italian sausage without casing - pmassell_93 - 10:35am on 09/01/17
- I keep a tightly wrapped loaf of Pepperidge Farms Farmhouse Hearty White Bread in my freezer... - Michael in Phoenix - 10:41am on 09/01/17
- Oh definitely fresh bread crumbs for meat loaf--and anything else basically. - Charley - 3:24pm on 09/01/17
- I second. Yes, don't overwork the meat! (nt) [NT] - mistral - 1:35pm on 09/01/17
- This is now my go to mealloaf recipe. It fits the "fluffy" criteria. Thanks Karen of NoCal. [NT] [LINK] - Sylvia - 10:24am on 09/01/17
- Thanks! I used all your suggestions and applied to Karen's rec posted by Sylvia - barb_b - 8:53am on 09/02/17
- Done now but another way to get a "fluffy" (maybe read "tender") is to use ground turkey. [NT] - Charley - 12:26pm on 09/02/17
- Hey Barb, late to the party, but knowing your hub's ancestry... - Richard in Cincy - 11:07pm on 09/10/17