Meatloaf Loaded

(Guardian of the bacon) #1

Ingredients:
1 1lb Ground beef
Small diced onion
4 - 5 slices slightly browned bacon
4 oz softened
cream cheese
2-3 large slices of muenster or mozzarella
4 eggs
Salt & Pepper to taste

This is a recipe I saw online and was Keto as is except for one step I need help with They used Bread crumbs mixed with the burger to help soak up grease. I’m not sure what keto friendly product would work for this.

*Combine meat, onion, seasoning, 1 egg and bread crumb replacement.
*Pack into a large deep meatloaf pan.
*Press meat mixture up the sides and ends of the pan to create a deep well in the center. 3/4" thick or so on the sides and ends.
*Layer the bottom, ends, & sides of the well with the bacon
*Spread the softened cream cheese over the bacon
*Lay the cheese slices over the bacon (You need to still have a bit of a depression once the slices are in place. The slices should extend from side to side.)
*Crack the 3 remaining eggs and carefully place them into the depression.

Cook at 350 for 1 hour.

#2

In the past, I have grated zucchini, placed in tea towel, added a bit of salt (makes zucchini sweat), squeezed the tea towel and removed some juices from the shredded zucchini, and then incorporated the dry, shredded zucchini into the meat link mix, with a beaten egg. It helped soak up some of the juices in lieu of bread crumbs.

(Apryl Garcia) #3

I imagine you could probably make your own bread crumbs from 90-second bread. I used them for dressing at Thanksgiving and it turned out great.

#4

Same technique used with eggplant too. Eggplant has an exceptional ability to absorb fat. So, if you are using a very fatty ground beef, then I would opt the eggplant filler technique.

(Kieny Poppen) #5

I make my own almond milk, I dry the leftover pulp in the oven and store the powder in a pot in my fridge. I use the powder instead of breadcrumbs whenever I’m making meatballs. It works for me.

#6

I recently made meatloaf (different recipe obviously) and replaced the breadcrumbs with coconut flour. Instead of mixing it in, I just used it to lightly coat the outside of the mixture before placing it into the pan - made a lovely crust. Might be something you could experiment with. Would love to hear what you end up using after receiving everyone’s suggestions and how the finished product works out.

(Brian Miller) #7

I guess I always thought crushed pork rinds were the goto for breadcrumb substitute.

(Tom) #8

I’ve had decent luck using almond flour as my breadcrumb replacement.

(Frederick Finch) #9

I have used button mushrooms chopped fine to use as a filler in meatloaf. It absorbed the grease and increased the flavor without becoming too “mushroomy.” (a word coined by my daughter.)

(Jane Reed) #10

My replacement for breadcrumbs is dried potato flakes. Rather carby, yes, but you only use abt. 1/2 cup to 2 pounds (1 kilo) ground meat. If your loaf gives 8 or more servings, the carb load is quite small. The flakes, along with an egg, do a good job of binding the loaf. And, can you guess, I’m trying to use up a box I bought before committing myself to the ketogenic plan. Can’t bear to throw food away if it is possible to use it somehow.

(Joel Pippin) #11

I found crushed pork rinds worked very well, made a great doughy mixture and did not notice and change in flavor form my favorite meatloaf recipe.

(Emily Diamond) #12

thanks. This saved me asking!

(Arlene) #13

I just don’t use bread crumbs in my meatloaves anymore. I didn’t try to replace them with anything. The meatloaf is still delicious.

(Adam L) #14

A lot of finely grated Parmesan cheese or no breadcrumb replacements at all have worked well for me. Having minced/ground meat that is fresh & not soggy has helped too.