I tend to have 1-2 LC biscuits, LC pancakes, LC rolls, or LC sandwich buns leftover when I bake them. I toss them all into a bag and freeze. Then when I want meatballs or meatloaf, I crumb them up and add to the meatloaf mixture with egg until I have a loose mixture. I find with LOC meatlof fillers, an extra egg from my norm works best. Makes for a nice, soft textured meatloaf IMO.