Oatmeal or Breadcrumbs?

[Mary]

Most meatloaf recipes that I see today call for breadcrumbs, but I recall older recipes called for oatmeal. I'm thinking that the whole grain would be a healthy change and wondering whether it makes a difference if the oatmeal is regular or quick cooking. Would a 1-1 ratio (substituting one cup oatmeal for one cup breadcrumbs) be a good rule of thumb?

[Dissie]

Mary, I wouldn't think it mattered, quick or regular. I have done it in the past and I put it (oatmeal) in the food processor to make it the consistency of bread crumbs and didn't notice a difference in texture!

[Meggs03_77]

that's a great question I've always wondered about that, many recipes call for oatmeal I just use what the recipe says to use I've used both though with success

[invictus]

I use both in my recipe! I use 1/2 cup of each, if I recall correctly off the top of my head.

[Meggs03_77]

so what exactly does the oatmeal achieve, moistness, flavor, texture added grain benifit?

[Mary]

Basically, I think the breadcrumbs and oatmeal (and sometimes cracker crumbs) add body and make the meat go further. They could also be a binder, but I think egg(s) serve that function.

There wouldn't be any change in the flavors of other ingredients to speak of (unless the breadcrumbs or crackers are flavored) and the moistness usually comes from a mixture of meats (beef, pork, and veal are standard, I think), but since any breading would soak up the meat juices, they probably retain moisture. The oatmeal would add whole grain fiber to the end result.

Without any kind of breading addition, the meatloaf would be a very large hamburger and have a different texture all together. That said, I know the Lipton Onion Soup version of meatloaf is very tasty.

I'm feeling my way here, so anyone who knows more, please share it?

[Dissie]

Mary, I think everything you said is spot on.

People have been known to use all kinds of things to replace the bread. Whether it be croutons, boxed stuffing mix, corn flakes, oatmeal, breadcrumbs, you name it, people have put it in meatloaf! ;) I tend to think they soak up the meat juices and help with the flavor in the finished meatloaf and helping to extend the meat. Lots of recipes, call for you to soak bread in milk, swear it helps keep it moist.

Anyway you make it, meatloaf is pure comfort food! Oh Yummmmm

[Mary]

Such basic questions are the stuff Alton Brown likes to work with, but I'm not sure how to search for his reasoning -- as opposed to his recipes. I did find this article that quotes Brown's explanation of how it all works, for those who want to know.

http://www.sptimes.com/2002/06/05/Taste ... s_me.shtml

PS -- He uses garlic flavored croutons!

[Dissie]

Alton Browns "video" from his show where he made meatloaf is on his recipe. I watched it....doesn't really explain "the why's" of breadcrumbs, but it was interesting.

Good Eats Meatloaf

[Mary]

Interesting video Dissie.

Thanks. I can see that Alton would not like the way I "mold" the meat into a loaf or loaves with my hands, but I know that if I don't start with a somewhat compact shape, it will all fall apart in the oven. And for goodness sake, do I really have to grind my own meat? Meatloaf is supposed to be relatively effortless, isn't it?

To answer my original question, I'm just going to have to try different breadings. Not a bad challenge when you think about it.