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Hive chefs: Is there any reason this wouldn't work? (GF bread in a meatloaf)

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I have some leftover homemade focaccia (sorghum, millet, corn starch, potato starch) that isn't aging well, and I was thinking I might use it in my meatloaf tonight. There are no flavors in it that would clash with the meatloaf, and it's pretty dry and crumbly already.


Is there any reason why that wouldn't work?



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