meatloaf?

I'd like to make a ground turkey meatloaf but what can I use in place of the
bread/crackers I usually put in? Is there a low carb substitute for this?
thanks.

I'd like to make a ground turkey meatloaf but what can I use in place of the
bread/crackers I usually put in? Is there a low carb substitute for this?
thanks.

Some people use pork rinds.

~Kat


"Rice Krispies. East meets west"
Cosmo Kramer

The couple of times that I have made meatloaf I simply put less eggs in than
I normally would. Or, you could try and use ground pork rinds - I haven't
tried it, but it seems like it might work.

Peggy


"Jayne" wrote in message
...
I'd like to make a ground turkey meatloaf but what can I use in place of
the
bread/crackers I usually put in? Is there a low carb substitute for this?
thanks.

BEST meatloaf I ever made -- and I never COUND make a tasty meatlaof
-- was one I cooked on my smoker. Try it, it's amazing. Form a narrow
loaf in a wide pan and put on one side of grill. Build fire with
smoking chunks on the other side of the grill, cover and give it an
hour or so. MMMMMMMM


Walt

205/180/165

On Mon, 20 Oct 2003 06:33:22 -0500, "Jayne"
wrote:

I'd like to make a ground turkey meatloaf but what can I use in place of the
bread/crackers I usually put in? Is there a low carb substitute for this?
thanks.




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Try Almond Flour, I used some in a Ground Beef Meatloaf and it was great!

Where do I find this???


"CaptKarg" wrote in message
...
Try Almond Flour, I used some in a Ground Beef Meatloaf and it was great!

Textured vegetable protein works well for me..

Teeb

"Jayne" wrote in message
...
I'd like to make a ground turkey meatloaf but what can I use in place of
the
bread/crackers I usually put in? Is there a low carb substitute for this?
thanks.

On Mon, 20 Oct 2003 06:33:22 -0500, Jayne wrote:

I'd like to make a ground turkey meatloaf but what can I use in place of the
bread/crackers I usually put in? Is there a low carb substitute for this?
thanks.

I made meatloaf this weekend using weight watchers white bread (7 net carbs
per slice). I used 2 sliced with 2 lbs of ground beef. It was very good.
I tried the pork rinds but thought it made it taste gritty.

Randy M
234/208/175
Atkins since 7/14/03

Jayne said:

I'd like to make a ground turkey meatloaf but what can I use in place
of the bread/crackers I usually put in? Is there a low carb
substitute for this?

My wife has been on this "texturized soya proteins" thing for a while so
we've got a lot of these in the pantry. Out of the box, they look like
little flattened lumps of something or other. When you steep them in boiling
water they swell up several times their size into large mishapen lumps (of
something or other).

A week or so ago someone in here described a way of cooking these and then
kneading them into ground meat to make hamburgers. Knowing how much water
these things can soak up, that seemed like rather an unpromising strategy to
me. Last night I HAD AN IDEA: grind the dry lumps up in the blender. I did
and ended up with something that looked exactly like fine bread crumbs. I
kneaded this into ground beef along with some finely grated cheese, oregano,
and black pepper; allowed it to rest for about an hour; and shaped it into
patties that I fried gently in a mixture of olive oil and butter.

The result was heavenlily moist and delicious and held together perfectly.
As I was forming the patties it occurred to me that this would be an
excellent way to make a meatloaf. I must try this. Maybe you will beat me to
it.

Another thing also occurred to me:

Suppose I took some (say) veal scallops, dipped them in beaten egg, coated
them with these crumbs, and then fried them? Would I have a LC wiener
schnitzel? Would this work with fried chicken?

I must try this.

--
Bob
Kanyak's Doghouse
http://kanyak.com

I suggested TVP already for meatloaf, lol.. it DOES work most excellently.
You just sort of made your own personal sized meatloaves, lol.

Teeb

"Opinicus" wrote in message
...
Jayne said:

I'd like to make a ground turkey meatloaf but what can I use in place
of the bread/crackers I usually put in? Is there a low carb
substitute for this?

My wife has been on this "texturized soya proteins" thing for a while so
we've got a lot of these in the pantry. Out of the box, they look like
little flattened lumps of something or other. When you steep them in
boiling
water they swell up several times their size into large mishapen lumps (of
something or other).

A week or so ago someone in here described a way of cooking these and then
kneading them into ground meat to make hamburgers. Knowing how much water
these things can soak up, that seemed like rather an unpromising strategy
to
me. Last night I HAD AN IDEA: grind the dry lumps up in the blender. I did
and ended up with something that looked exactly like fine bread crumbs. I
kneaded this into ground beef along with some finely grated cheese,
oregano,
and black pepper; allowed it to rest for about an hour; and shaped it into
patties that I fried gently in a mixture of olive oil and butter.

The result was heavenlily moist and delicious and held together perfectly.
As I was forming the patties it occurred to me that this would be an
excellent way to make a meatloaf. I must try this. Maybe you will beat me
to
it.

Another thing also occurred to me:

Suppose I took some (say) veal scallops, dipped them in beaten egg, coated
them with these crumbs, and then fried them? Would I have a LC wiener
schnitzel? Would this work with fried chicken?

I must try this.

--
Bob
Kanyak's Doghouse
http://kanyak.com