quick question here...
I know this is not the recipe forums, but I couldn't find anything I was interested in too much.
Anyway, does anyone have a recipe/ideas for a meatloaf recipe that is suitable for induction phase?
TIA!
not really....my recipe pretty much is a guess everytime I go to make it. Why not just make your normal recipe, but leave out any breadcrumbs, and ease up on any tomatoes and onions?
This one is suitable for Induction
MEATLOAF
2 pounds ground beef
2 eggs
1/4 cup low carb ketchup
1 1/2 teaspoons dry onion flakes
2 teaspoons Seasoning Salt **
1/4 teaspoon pepper
4 ounces cheddar cheese, shredded
Glaze
Mix all but glaze in large bowl until well blended. Line a 9x5" loaf pan with heavy duty foil. Lightly press meat mixture into pan; push sides of foil up to form a collar to catch any excess grease. Mix glaze ingredients and spread over meatloaf. Bake at 425º 15 minutes. Reduce oven temperature to 325º and bake about 50 minutes longer or until an instant read thermometer reads between 140 and 150 degrees. Let rest a few minutes before slicing.
Glaze:
1/2 cup low carb ketchup
1/4 teaspoon dry mustard
2 tablespoons granular Splenda
Makes 8 servings
Can be frozen
Per Serving: 279 Calories; 19g Fat; 24g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
**SEASONING SALT
3 1/2 teaspoons paprika
1 teaspoon salt
2 1/2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
1 teaspoon celery salt
Mix all and store in an airtight container. Makes 11 teaspoons
Per teaspoon: 7 Calories; trace Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per tablespoon: 18 Calories; trace Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
lwcarbmomma , 04-24-2006 01:39 PM
JerseyGyrl , 04-24-2006 02:05 PM
