Fat To Skinny
Recipe Exchange => Ask Umpa => Topic started by: chella on August 19, 2012, 06:16:11 PM
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Greetings Umpa,
I hope you are having a great day!!! I have a quick question about meatloaf. For years and years, my mom has made her meatloaf with quick quaker oats. Could you offer any suggestions for a simple binder that would give us a similar outcome?
Thank you, Have a great day!! :)
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Hi chella - when I make rissoles or meatloaf I use the flaxseed meal (golden). It binds well and is 0 carb. Also on the plus side, it also gives you extra fibre.
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Before I developed FTS I used bread crumbs in my meatloaf's just like my Mom did. The addition of the bread crumbs, or oats or other fillers in our parents recipes weren't for a binder they were designed to make the meat go further. Here's one of my favorite loaf recipes. You'll find it on page 310 in the FAT TO SKINNY Low Carb Cookbook available here- http://www.shop.fattoskinny.com (http://www.shop.fattoskinny.com)
Bacon Wrapped Meatloaf and Romano Green Beans
Servings-6 27 net carbs for entire recipe
(http://sphotos-a.xx.fbcdn.net/hphotos-ash4/418951_428880233831350_1095866983_n.jpg)
Ingredients
1 pound ground beef
1 pound ground pork
1 pound ground turkey
6 strips thick bacon
1/2 cup chopped onion (5 net carb)
1/2 cup chopped bell pepper (3 net carb)
3 cloves crushed garlic (3 net carb)
2 teaspoons Italian seasoning
1 teaspoon salt + extra to taste
1 teaspoon pepper + extra to taste
1/2 cup sugar free ketchup (8 net carb)
1 tablespoon fresh chopped basil
3 cups green beans (8 net carb)
1/2 cup grated Romano cheese
1 tablespoon butter
Directions
1. Preheat your oven to 375 degrees.
2. Mix all the ingredients well except the ketchup and the bacon in a large mixing bowl.
3. Form the meat into a loaf and wrap with bacon strips making sure to terminate all the bacon strips on the bottom of the loaf.
4. Place the wrapped loaf on a large high sided cookie sheet.
5. Paint the ketchup over the top of the loaf and sprinkle the basil over the top.
6. Bake for 45 minutes to 1 hour or until the center temp reaches 170 degrees.
7. Let stand on counter 1-20 minutes prior to slicing
8. While the meat is resting steam the beans till desired tenderness and drain well in a colander.
9. Place the saucepot back onto the stove on low heat and melt the butter.
10. Place the drained beans into the melted butter along with the cheese and salt and pepper to taste. Mix well, remove from heat and plate.
11. Using a sharp knife slice your loaf so each serving has a piece of bacon wrapped around it and plate.
TIP- Cold meatloaf sandwiches with mayo are 1 of my favs. Wrap the meat in a large romaine lettuce leaf for a great lunch.
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Its a great recipe too Chella! Is there anything else you are missing? :)
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I use crushed pork rinds. Works very well.
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I used the pork rinds too.
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Oat fiber (0 carb) also works as a good binder! :)
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I make a meat loaf like that Doug! I use half breakfast sausage and half ground beef. Mix them together, roll out flat, spread cream cheese, jalapenos and mushrooms and shredded cheddar on the meat, then roll up like a jelly roll and wrap with the bacon weave. Throw it in the smoker. I don't use any other fillers.
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A meatloaf that has ground meat must be cooked until completely done (NO pink).
Depending on the recipe, that sometimes leads to meatloaf that's a bit dry and/or falls apart easily.
A binder helps avoid that problem and still have it cooked well through. :)
Another way to "bind" the loaf is to add some/more eggs.
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Thank you all for the great info. I can't even express how much I love this forum and all of the great support here.
thanks again guys :) :) :)
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You are welcome. If Doug and I can help you please ask.You have a long road but we are gonna help you ;)
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I love this meatloaf recipe! I have used it a couple of times and will do it again soon! Thanks Doug!
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Welcome to the forum Enjah! I am Umpa, dougs wife if I can ever help you please ask. ;)