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  • #1

    new meatloaf????

    Ok, ran out of eggs, can't use milk or breadcrumbs.....
    I was really wanting meatloaf tonight, so I just kind of threw together things I "can" eat, and it wasn't bad, my kids loved it, and my dh even ate it (that's really good, he is soooooo picky) I don't even know the measurements, just tossed it in, and mixed. 1 lb. Hambuger meat(93%lean), some worshishire sauce maybe a tbsp., sour cream (I can almost see your faces now) about 1/2 c.?, and a few cut up cubes of velveta cheese, then some shredded mozzarella (1 tbsp.?) on top. Baked it at 375 degrees for 45 minutes to an hour.
    Anyone can count the seeds in an apple, but only god can count the apples in a seed


    It is not my job to control my children, it is my job to teach my children how to control themselves


    sw 211/cw 194/ gw 135


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  • #2
    Re: new meatloaf????

    I'm going to try your recipee. My son is allergic to eggs and I have not made meatloaf in one year, since we found out. Not a good thing to be allergic to when Mommy and Daddy are doing Atkins. Thanks!
    Michele SW250/CW 226/GW150 F, 38, 5'6"

    I was down to 175 in 2007 and I will get back there again!

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    • #3
      Re: new meatloaf????

      Sounds good - except perhaps for the velveeta - which I think (never had it) is a 'processed cheese food' not a pure cheese therefore not allowed till the dairy rung of OWL if at all!!
      Check the ingredients list before buying this next time you shop for cheese.
      Wondering how to get 'most' of your net carbs from your induction veggies?
      Take a look at the thread from the latest Veggie Challenge to see how others manage it!



      Check out our Low Carb Recipes website and add to it!!





      F/60 yrs/5ft 5.5" (Though due to collapsing vertebrae I am now only 5'3" - but I refuse to recalculate my BMI )

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      • #4
        Re: new meatloaf????

        That's correct, Elizellen, Velveeta is a 'processed cheese food' and it's not allowed.

        I never use eggs in my meatloaf...there's really no need to and it may not bind together exactly like eggy meatloaf does, but the flavour is more dependant on what you put into it.
        I used to use breadcrumbs, and experiemented with keto-crumbs (bleeeechhhhh!!!) and flax, but I don't bother anymore and it's been fine.

        I have been ordered by my bf to not ever change the meatloaf mixture that I use..lol
        One day I accidentally dumped too much dijon mustard into it and he thought it was great...so go figure.
        I put in s&p, dijon mustard (Kraft mild dijon), a splat of Atkins Ketchatomato, some garlic salt and onion powder, throw in in a pan and bake it with catsup on one side of the top (mixed with tabasco) for him and Ketchatomato on top of the other side for me.

        A friend of mine puts parmesan cheese and bits of cooked bacon in hers...omg...mmmmmm!
        F 42 5' 194/142.5/125 My Progress


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        • #5
          Re: new meatloaf????

          Try putting a cup or so of grated parmesan (sp?) cheese. I HATE meatloaf, but *someone* around here is like a garbage disposial when it comes to meatloaf. I do agree that egg doesnt really help too much in binding and the fllavor really depends on what you put in it.

          I usually throw (almost literally) parmeason cheese, couple shakes werechester (sp? I hate that word!!!) sauce, little but of ketchup, onion, little bit of mustard and a dash of A1 sauce. I have no idea about the carb count on that, but I use maybe a tablespoon of A1 for a pound of hamburger so I doubt it ends up being more than 5 carbs/serving
          AD Dogs are Angels

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