Has anyone ever tried flaxseed meal as a filler/binder in meatloaf? I need some substitution ideas for the breadcrumbs. Thanks!

Try using freshly grated Parmesan cheese and an extra egg. YOu don't really need extra binder.

Karen

Like Karen said, you really don't need anything.

But...if you really want a breadcrumb substitute, use ground pork rinds. I guarantee you won't know it has pork rinds in it.

They are also great for breading chicken breasts (after dipping the breast in egg).

Paris

Here's a recipe from Jeri over on the thinner.com website. I've tried it and think the tofu really makes a difference in the consistancy of the meatloaf. A few things I would do different are to mash up the tofu with a fork before adding it, and apparently, Jeri makes meatloaf rather flat, while I tend to make it more "loaf-like". She bakes hers for 45 minutes, mine needed an hour and a half. Good luck with the recipe.

Here's the whole "meatloaf" thread on thinner: http://www.aboveboard.com/thinner/s...=&threadid=2919


Jeri's Meatloaf

1.5 lbs lean hamburger
1 lb sausage (I use pork sage or hot italian)
1/4 c onion, finely minced
1/2-3/4 c mushrooms, sliced and slivered
4 oz can tomato sauce
1/2 c parmesan cheese
4 oz tofu
2-3 tbsp worcestershire sauce
1 egg

I squish it all together with my fingers in a big mixing bowl until completely mixed - not my favorite thing to do but it mixes lots better than a spoon. (I never did splurge on a stand mixer - and now that I'm LC I never will - but it would work really well here) I shape it into a cylinder in a jelly roll pan, flatten, and bake at 375 for 45 min.

Regarding the tofu, which most people are skeptical about, one of my complaints about the same recipe without tofu is that the resulting meatloaf is somewhat tough and hard. Adding tofu made it softer and moister, more like it was made with breadcrumbs, and the resulting taste & texture is great.

And Steel's sugar free ketchup or bbq sauce are good with this - not quite the same as the real thing, but definitely adequate.

I put a little spinach (the frozen stuff, thawed) and I like a little salsa in my meatloaf too. YUMMM

HAS anyone tried what JanineLC asked about? I am curious too.

yes, i've tried it. I think i used too much and it soaked up all the liquid and made the meatloaf very dry, almost crunchy.

However, i fully intend to use it regularly only adjusting the amount i put in and may be adding some butter to make it moister.

i thought it was a fairly successful effort.


Deb

I've used the ground flax in meatloaf and it does come out drier and crunchier than most meatloaf I've had in the past. It's different, but I like it.

Haven't tried the flax but we've used lots of finely chopped mushroom pieces & it worked wonders.

Well I used it right after I asked that question... and I thought it was fairly good. I had added some spinach to mine, which would have been just fine, but I put too much and it was canned..... ...that made it very uh, moist....
But next time, I will put only a little of the spinach...after I drain, and squish out the juices from the can.....and use more flax seed meal.. I couldnt taste the flaxseed and I really like that stuff
So anyways, better luck to me next time and definitely have to try those mushrooms......

Wonderful! I've been trying to figure out how to incorporate (sneak) some flaxseed into my diet. How about ground flaxseed (I bought mine whole and intend to use a small coffee grinder), grated parmesan cheese, and a bit of melted butter slathered all over the top of your favorite low-carb meatloaf recipe? After all, I like the top of my meatloaf rather crusty.

Hmmm, I'll have to try it this weekend when there's a bit more TIME for this sort of thing...

Thanks!

--Liz

paradux...that sounds good. Think I'll try that too. I've been trying to add flax seed to my daily food too.

Maybe a little shredded cheddar too.

Paris

Hiya,

I tried a meatloaf recipe last night, and on Karen's suggestion I left out the breadcrumbs (Atkins or otherwise) and added some grated parmesan cheese and an extra egg instead. I don't know if I happened to be using a particularly "juicy" recipe or the wrong shape/size pan, but my meatloaf more or less stewed in its own juices instead of baking. I wound up using a turkey baster to remove the excess juice (and fat) from the corners. (I don't have one of those cool "self-draining" meatloaf pans...) I think I'll try some Atkins breadcrumbs next time.

I also tried a crust made of ground flaxseed, grated parmesan cheese, and melted butter which I smeared on top before cooking. I ran the meatloaf under the broiler at the end of cooking - it crisped up a little bit but was not as crunchy as I would have liked. Still tasty, though. (Read as, my husband even liked it.) I think some more experimentation is in order.