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.comBacon Wrapped Meatloaf and Romano Green Beans
Servings-6 27 net carbs for entire recipe
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.
