[Shanny]

Very tasty and the low-carb breading works perfectly. For a little more color, add chopped green bell pepper, or spice it up by adding diced hot peppers.

If you like your meatloaf with catsup, all I can say is get a bottle of low-carb catsup & go for it.

1 lb. ground beef
1 large onion, chopped
1 cup low-carb breading mix (equal parts almond flour/grated parmesan/gluten flour)
2 beaten eggs
1 can diced tomatoes, drained
2 tsp. salt
1/2 tsp. black pepper

Combine ingredients until well blended. Pack into a greased loaf pan & bake 60 minutes at 350F (175C).

Serving = 180g or 1/8 of recipe

calories: 247
calories from fat: 140
total fat: 16g
saturated fat: 6g
trans fat: 1g
cholesterol: 102mg
sodium: 147mg
total carbs: 7g
dietary fiber: 1g
sugars: 3g
protein: 19g
vitamin A: 4%
vitamin C: 5%
calcium: 9%
iron: 11%

 

[Shanny]

Another quick & easy meatloaf

[FONT=comic,arial,helvetica,sans-serif]I think this recipe was in the recipe book of a Kenmore microwave oven we had years ago. It's really easy & tasty too.

SAUCE: (I often double this sauce recipe)
1/4 cup brown sugar or equivalent in artificial sweetener
8 ounces tomato sauce
1 tsp. prepared mustard

LOAF:
1½ or 2 pounds ground beef
1 medium onion, finely chopped
1/4 cup cracker crumbs (low carb breading mix)
2 slightly beaten eggs
1 tsp. salt
1/4 tsp. pepper


Prepare sauce by combining all ingredients, and set aside.

Combine beef, onion, crumbs, eggs, salt, pepper and half of sauce mixture.

Place in loaf pan and spoon remaining sauce over. Bake at 350° for one hour.

To microwave: Place in microwaveable ring pan & spoon remaining sauce over. Cook on HI for 15 minutes. [/FONT]

 

[Patdart]

Thanks! I love meatloaf and this sounds super to try. I'll try it as soon as my oat fiber gets here.

 

[Strawberry]

Count me in as someone who "loves" meatloaf too. My Mother used to make meatloaf when I was a kid and 'IF' we were lucky enough to have leftovers the next day - she would send a meatloaf sandwich in our lunch bag to school with us.

 

[VeeJay]

I LOVE cold, leftover meatloaf. I had those sandwiches in my school lunches, too.

I'm going to make meatloaf tonight - and while this recipe looks good, it's got gluten in it. So, for those of us who eat no gluten, I have found a "bread" crumb that works in meatloaf. Andre's crackerbread (crackers) that I reduce into crumbs in the blender.

I'll be using the rest of the ingredients. Sounds real good.

 

[Shanny]

I've been commissioned to make it again tonight myself. And meatloaf sandwiches truly take the prize.

Did I run across a post here recently that mentioned oat fiber can also cause gluten issues? I was thinking of switching out the gluten in my breading mix for oat fiber, but if it's six-of-one, half-dozen of the other . . . I'll stick with gluten, just because it's easier to come by than oat fiber. And if VeeJay comes to visit, I'll make a special batch for her.

 

[VeeJay]

Shanny, oats themselves don't necessarily have the gluten that bothers people (some ARE sensitive to that particular gluten protein), but since oats and wheat are rotated in the same fields, and in the storage silos, there is always a little wheat in the oats, and that's what causes the problem. The Oat Fiber shouldn't be a problem for normal people. (Who's normal????)

There are some fields in Montana that are not rotated with any gluten-containing grain, and they sell "safe" oats. but I don't know that they sell the oat fiber. Worth checking out, though.

 

[Strawberry]

This recipe is so good I felt it deserved to be bumped again. Shanny is a fine cook

 

[VeeJay]

I was just wondering what to do with the two pounds of hamburger I have sitting in the refrigerator. MEATLOAF!

 

[Strawberry]

I was just wondering what to do with the two pounds of hamburger I have sitting in the refrigerator. MEATLOAF!

If you made meatloaf, wish I knew where you live

 

[OzDave]

MeatLoaf!

I just made one after reading this with some minor variations. I couldn't find gluten so I added some psyllium husk instead, as that kind of glues stuff together.

I went with the larger recipe as 1Kg (2.2pounds) of burger mince was only $6 today. It more than filled my loaf pan though, so I made 6 burger patties with the overflow and cooked them on a baking tray on the bottom shelf of the oven. They took about 30 minutes to cook.

I did add the finely chopped bell pepper ans for a bit of hot and spicey, I added a small can of soft, green peppercorns. They have a great taste even tho they come from France and are not cheap.

A whole meatloaf, sliced and frozen, plus the patties will feed me for quite a while.

David

 

[grammaB]

After your mention a few days ago about meatloaf Shanny, I had to make one! I made sort of a basic recipe, minced red & orange pepper, onion and garlic powder & used crushed pork rinds for the binder. Since it is just me here, I baked them in a muffin pan. The first two I ate had melted cheddar cheese topping with a little salsa, the next two I used Walden Farms Spicy BBQ sauce. I froze the rest and can use any spice combination when I eat them. Looking forward to curry and cauliflower with some and a little sesame oil and tamari with others. And of course sliced in half a meatloaf sandwich too!!

 

[Shanny]

Cold meatloaf is almost irresistible for me . . . I have to put it in the freezer to leave it alone! I used to love meatloaf sandwiches, but don't miss the bread now - just a slice of meatloaf is heavenly!