re: #234 klys

The problem I think was I did 2 eggs for a pound and a half, and there was a reasonable amount of liquid on top of that - and my bread-type thing was Saltines, which turned to mush.

What kind of meat are you using? I usually use ground pork and ground beef (not more than 20% fat) and bread crumbs. If I don’t have b/c on hand, I’ll put a couple of slices in the blender and make some. I add basil and 4 oz of tomato sauce to the mix, too, w/the rest on top the last 15 min of baking on an open pan (2 sm loaves); they turn out firm and moist inside . I don’t eat it, but those who do like it that way. Everyone has a favorite recipe. : )