Low carb meatloaf? How do you make it soft?
Hi everyone,
Last night I tried a low-carb meatloaf recipe that had 2 lbs of meat, 1 egg, spices, onion, and 1 cup of TVP as a binder. It was awful-the meatloaf came out hard as a rock. Do you have any suggestions about better binders than TVP? I'm wondering if I should just use some breadcrumbs anyway, since the overall carb content probably wouldn't be that high per serving.
Thanks,
Lisa
Last night I tried a low-carb meatloaf recipe that had 2 lbs of meat, 1 egg, spices, onion, and 1 cup of TVP as a binder. It was awful-the meatloaf came out hard as a rock. Do you have any suggestions about better binders than TVP? I'm wondering if I should just use some breadcrumbs anyway, since the overall carb content probably wouldn't be that high per serving.
Thanks,
Lisa
I use ground melba toast, dried and crushed low carb bread or some other low carb cracker if I have any on hand. Our serving sizes are small enough that I don't worry about the little bit used.
HW 290/ SW 250/ GW 140-145/ LW 120/ CW 168
REACHED GOAL IN 8 MONTHS WITH MY DS!!!
FEB.22/ 08>> DS & JAN.23/ 09>> Breast Lift, Fleur de lis abdominoplasty, hernia repair
NOTE: My weight crept back up over the last 2.5 years, but I'm gonna stop that shit NOW!
Lisa,
I agree with Kim....however, i would use regular breadcrumbs since it won't be much. I feel the same way about certain things that need to be fried....if you can coat certain itmes with "panko" to make it crunchy, then use it sparingly and then it won't affect you if you've already been burning fat from the rest of your diet! Tell the hubby I said howdy!
T.
I agree with Kim....however, i would use regular breadcrumbs since it won't be much. I feel the same way about certain things that need to be fried....if you can coat certain itmes with "panko" to make it crunchy, then use it sparingly and then it won't affect you if you've already been burning fat from the rest of your diet! Tell the hubby I said howdy!
T.
Panko is a variety of breadcrumb from Japanese cuisine and French cuisine used to create a crunchy coating for fried foods such as tonkatsu. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of breading found in Western cuisine.
Info from: Wikipedia
Info from: Wikipedia
Revision band to DS. I had plastics to take care of my jiggily bits. I'm feeling so good!! My results have been even better than I ever dreamed.
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