Just wanted to share...

Last night I made meatloaf...1lb 93% lean ground beef, one egg, a little milk, a spoon full of tomato paste and then I took 2 packages of White Cheddar Ridges and crushed them down to the size of breadcrumbs and used those in place of the breadcrumbs...it was absolutely delicious! My whole family LOVED it!

In all reality you could have half of the meatloaf and it would count as your protein and a restricted! (I dont see how anyone could possibly eat that much though!)

That sounds awesome!! I tried doing meatloaf on IP once and it was a disaster - maybe I need to try again. I wish I could find a way to do it without using an IP packet though. . . .

Have you tried googleing paleo recipies for meatloaf? I think the issue is finding an IP friendly binding agent (aka, lose the breadcrumbs). I've not tried it, but here's one that looks promising (not too many adjustments need to be made to make it IP friendly): http://paleodietlifestyle.com/paleo-meat-loaf/

Thanks!! My fiancé made a delicious smelling meatloaf one night a few weeks ago, and it had me drooling! I didn't have any but I wanted to! I definitely want to try this!

Here's one of my meatloaf recipes:
Mushroom and Thyme Meatloaf

Ingredients
1 Tbsp olive oil
1 1/2 cups chopped mushrooms
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 pound 95% lean ground beef
1 large egg plus 1 egg white, beaten
1/2 cup Roasted red pepper puree (from LizRR's puree recipes)
1 Tbsp onion powder
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
additional 1/4 cup red pepper puree for topping
1/4 teaspoon crushed red pepper flakes (optional)

Preheat oven to 375 degrees. In a large skillet, heat water/oil mixture over medium heat; add mushrooms and sauté until mushrooms begin to brown. Remove skillet from heat and stir in sage and thyme; cool slightly. In a medium bowl, thoroughly combine ground beef, mushroom mixture, eggs, red pepper puree, onion powder, salt and pepper; shape mixture into a loaf and place it on a baking sheet; bake for 30 minutes. In a small bowl or cup, combine remaining red pepper puree and crushed red pepper flakes; spread mixture over the top of the meat loaf; bake for an additional 20 to 30 minutes or until cooked through.

Mmmm I am going to try the mushroom and thyme with ground turkey.

Definitely trying this even though I have know idea what Red Pepper Puree is. LOL. And I don't like mushrooms, I guess I can just leave them out - any ideas what I can replace them with if anything?

The Red pepper puree is from LizRR's Fun with Veggie Puree thread:
http://www.3fatchicks.com/forum/4430615-post5.html

I don't like spicy stuff so I leave out the poblano and just use extra red peppers

Mushrooms could probably be replaced with shredded zucchini, or riced cauliflower that had been cooked a bit until soft.

I make meatloaf & meatballs with 93% lean grd beef, a lg egg, a bit of IP friendly catsup, seasonings, chopped onion, & grated cauliflower for the binding agent. I don't pre-cook the cauli either. My VIP likes it this way too.

Will try the red pepper puree next time instead of the catsup. I have a lot of purees pre-packaged in the freezer.

I make mini turkeyburger meatloaves all the time and I don't use crackers. I think the eggs and the tiny diced veggies I add do the job of the binding. It may help that I don't make 1 big loaf. 12 mini loaves.

I bought one of those mini loaf pans last night that has the 12 sections - you think that would work without the red pepper puree? That looks like too much work for me LOL.

Oh absolutely! I just use the puree in place of the ketchup I used to put on my meatloaf Totally optional!

I've made burgers with just meat, red peppers, spices, egg . . you don't have to have anything "bread" like. I think a lot of people think you need the bread to hold it together, when actually it's filler. The egg holds it together.