Ideas For Low Carb Meatloaf

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Ideas For Low Carb Meatloaf


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Old 11-06-2014, 02:31   #1
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Default Ideas For Low Carb Meatloaf

I'm trying to come up with a recipe for low carb meatloaf. I looked at all the ideas here in the recipe section and across the web, too. The problem is what to sub for the bread soaked in milk and still have the meatloaf moist. I tried flaxseed meal plus grated parmesian cheese for the sub - WAY to dry and dense. I tried almond flour instead - same thing. Today I tried cooked, drained, mashed cauliflower and fine grated cheddar cheese for the filler and it worked pretty well - dense in spots but moist. The last two times I also put in fine grated sauteed onions rather than onion flakes (my BG only went up 4 point at 1 hour after eating meatloaf tonight, so the onions aren't hurting me). I also always use 15% fat meat and 2 eggs. I don't add sausage because it would be too spicy for my BH. I don't add tomato sauce for the same reason. Has anybody here came up with a perfect meatloaf recipe?

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Old 11-06-2014, 02:42   #2
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I use flaxseed meal, an egg, chopped onion and bell pepper, and Ranch salad dressing in my meatloaf mix. Last time I also added a can of tomato paste. (Not sauce -- paste.) Plus lots of spices, but I like spicy.

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Old 11-06-2014, 03:17   #3
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Crushed pork rinds are a reasonable facsimile for the bread crumbs, and I also use my low-carb breading mix which is equal parts almond flour, vital wheat gluten, and grated parmesan.

If your meatloaves are too dry, then add more eggs - they won't increase the carb content and they won't alter the taste/texture like cheese, cauliflower & other additives do.




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Old 11-06-2014, 04:47   #4
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For dry meatloaf, do a bacon weave and wrap the loaf in the bacon.

More bacon more better

Sent from my iPhone

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Old 11-06-2014, 13:05   #5
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I did wrap the last one in bacon. Although it added yummy bacon, the middle was still dry. Crushed pork rinds - I'll try that next. I had considered mayonnaise so the ranch dressing isn't far off from that idea.

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Old 11-06-2014, 22:31   #6
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We grind up veggies very fine and use those instead of breadcrumbs. I like a combination of mushrooms, zucchini, and spinach. There's plenty of moisture in the veggies, and extra egg holds it all together.

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Old 11-07-2014, 00:06   #7
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I wondered if cauliflower was the best choice. Spinach might be better and I'll add 4 eggs instead of 2 next time. I bought some of those fried pork rinds at the store today to try. They don't taste like much, right out of the bag, but maybe in meatloaf. Lots of good ideas to try. Thanks, everyone.

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Old 11-07-2014, 15:53   #8
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You need more fat! Use a mix of ground beef and ground pork if the beef is 85% lean. Adding cheese is good, but actual fat is best.

Do NOT, I repeat do NOT use Xanthan gum as a thickener or binder. It makes the texture like gristle. Bleah.

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Old 11-07-2014, 18:33   #9
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I'm guessing that mixing pork sausage with the hamburger is one of the better methods. It's done in many meatloaf recipes and in most meatball recipes. I tried a piece of chopped up raw bacon on the first two tries and it was interesting to find the chunks when eating it, but it didn't do much overall. I think I would have needed more like six pieces throughout. Putting the bacon on top only made the top half inch of the meatloaf savory. I'm trying the pork rinds next week - just worried that they seem too dry of an ingredient. However, they may "melt" when mixed in a cooked meatloaf. I have sneaked in pork sausages to my wife's breakfast fare and she does OK (i was serving her turkey sausages) so I may do the same on the meatloaf and see how she does. I looked at xanthan gum as an idea for a gravy thickener a while back, but it was hard to get and didn't sound very good - don't need gristle in anything!

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Old 11-09-2014, 21:30   #10
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This one came out pretty good for me: http://stellastyle.com/newPM/cgi/pm....ipes&app_id=18

I was surprised parmesan cheese was pretty good as a binder. I didn't use the tomato sauce/paste or the extra prosciutto and cheese. But came out pretty tasty!

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Metformin, Lisinopril, Lantus 35 units (1/19/14 start)
DX 2/2010 - A1C =12, BG=299
7/2013 - A1c = 6.0
1/2014 - A1c = 6.7
4/2014 - A1c = 6.4
10/2014 - A1c = 6.1 (more to go!!)
5/2015 - A1c = 5.8
11/2014 - A1c = 6.3 (after 3 months of levothryoxine)
Current avgs: 105 (90 days)
Current diet: (optimal ketogenic 20g carb or less)
(uh, had to delete old values since sig only allows 10 lines..)
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