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Rice rather than breadcrumbs in meatloaf

Posted by mark 
Rice rather than breadcrumbs in meatloaf
June 15, 2019 09:03AM
I have a recipe for meatloaf that consists of 1kg of minced lamb and half a cup of dry breadcrumbs + 2 eggs and a grated potato + other ingredients. I need to substitute the breadcrumbs. I am thinking of using white rice. Should I use cooked or uncooked and how much should I use.

Thanks

Mark
J1
Re: Rice rather than breadcrumbs in meatloaf
June 15, 2019 10:19AM
Hi Mark, lovely to hear from you. I'd definitely use cooked rice as the rice needs moisture to cook properly and there just won't be enough in the meatloaf to achieve this (plus the rice will strip the moisture from the loaf as it's trying to cook). I used to have a lovely (at the time) sausagemeat slice (layer of flaky pastry on the bottom and top, sausagemeat mixture in the middle) that had 1 cup of cooked rice as part of its ingredients. I'd use half a cup of cooked rice in your recipe. I also wouldn't use a rice cooker to cook the rice - I think it would actually be better if the rice was a bit sticky/gluggy rather than super dry and separated grains, as it will help the meatloaf mixture stick together better. I think your idea of rice to substitute for the breadcrumbs is a good idea.
Re: Rice rather than breadcrumbs in meatloaf
June 15, 2019 10:33AM
Cooked rice will work well, and so will uncooked rolled oats if you increase the moisture a little by adding a couple of tabs of chicken stock or milk or tomato purée.
Re: Rice rather than breadcrumbs in meatloaf
June 18, 2019 03:29AM
I always use cooked rice in my sausage rolls. The texture is great and as said, it won't impact on the moisture of your loaf.
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