Oatmeal or Breadcrumbs?

[HeatherFeather]

I have used oatmeal (both old fashioned and quick, not instant) in meatloaf with good results. It makes for a very moist meatloaf, and often somewhat less firm - so if you like a softer texture, it is a good choice. It works really well in a turkey meatloaf. I can't taste the oatmeal in there at all.

I prefer cracker crumbs or panko personally. It can be any type of cracker or croutons, breadcrumbs, etc. Using crumbs, regardless of type, I get a much more slice-able loaf and there is a slight taste difference, mainly due to the saltiness of the crackers.

It usually boils down to what I have on hand. You can even use crushed up cereal if that is all you have. It all works out pretty well.

[Dissie]

So Mary, how did that meatloaf come out?

[Mary]

Oh Dissie, the version with oatmeal was very moist and almost fell apart when I served it. No flavor change that I could detect. Now, I have to think about it and dither a bit making up my mind, but other versions will get done.

Heather -- I really want a slice-able meatloaf, so maybe I'll try cracker crumbs or panko. I have both in house, and I want to try something besides breadcrumbs for next time.

Thanks to everyone for chiming in with thoughts and experience.

[HeatherFeather]

Oh Dissie, the version with oatmeal was very moist and almost fell apart when I served it. No flavor change that I could detect. Now, I have to think about it and dither a bit making up my mind, but other versions will get done.

Heather -- I really want a slice-able meatloaf, so maybe I'll try cracker crumbs or panko. I have both in house, and I want to try something besides breadcrumbs for next time.

Thanks to everyone for chiming in with thoughts and experience.

I love using vegetable flavored Ritz crackers all crumbled up - it gives a hint of flavor. Panko is very subtle. Both should be easier to slice than a meatloaf made with the oatmeal. The oatmeal kind will firm up once chilled, and then you can reheat it and slice it much easier. It still will not be quite as firm as the other types though.

[Kchurchill5]

I use a whole wheat or grain bread and soak in milk for just a few seconds and then squeeze most of the milk out. This adds tons of moisture to the loaf and I prefer to soak the bread first rather than just adding dry bread crumbs and milk.

I'm sure it doesn't make a difference, but for some reason, it does to me. I have tried oatmeal and am not fond of it, maybe because I just grew up with bread. I rarely use bread crumbs, but always fresh bread.

And I just add the whole slice to a bowl with the milk, then squeeze, it breaks right up when you add it to your meat. I like the bread because you can add some good natural grains bread for added nutrition.

[Mary]

Thanks, KC. That's basically what I've been doing with whole wheat bread torn in large pieces, but I've never squeezed the milk out. The thoughts about oatmeal started out as a way to resurrect a way that might add more nutrition, but I guess that I've already found it.

Heather, the only crackers in the house on a regular basis are Triscuit thins, for crunch without so much guilt. They probably would work too in some future version. I've never had Ritz in any flavor but the original, so that's another adventure in my future.

Goodness, I may have a revolution on my hands if I make meatloaf after meatloaf to try all of these ideas!

[Kchurchill5]

One of the best meatloafs I made was using leftover Whole Wheat Onions Rolls. Just store bought. I rough chopped and soaked a few seconds in milk and then squeezed and added to the loaf. It was fantastic. Back in the day oatmeal was a great way to stretch the meat and it is pretty good, but dry for me. I'm also not fond of the cracker crumbs, but I suppose it really depends on what the recipe is.

I know I have had friends meatloaf with oatmeal and crackers and they were always good, so I am sure, there are many good recipes out there.

[HeatherFeather]

I think Triscuits might be really good in a meatloaf! You might be onto something. Use kchurchill's suggestion to soak & squeeze them and I think they'd be wonderful!

[Dissie]

Triscuits? Hmmmm, I would need to think about that...It would almost be like using shredded wheat cereal to me.

I am glad your meatloaf turned out tasty. You could try using more oats and less liquid to get it to firm up some and don't mash it up too much (As Alton suggested). ;)

[Kchurchill5]

Triscuits are a great idea.