B
Bob M
Guest
Here's the meatloaf recipe I used in my crockpot. I cooked it for 8 hours
on low. The original recipe is for a small crockpot; mine's large (6
quart), so here's what I added for the large size:
1) 4 pounds ground meat
2) 3 eggs
3) 3/4 cup low carb ketchup
4) 2 slices "bread" (see below)
5) 4 cloves garlic
6) 1.5 C feta cheese (I used some with added herbs)
7) 6 Tbs sun-dried tomatoes
8) 2-10 ounce packages frozen chopped spinach, thawed and squeezed dry
9) 1 Tbs each of salt, dried oregano, onion powder
10) 1/2 Cup grated Parmesan Cheese
We used a food processor to grind up the bread. The bread I used was
Mestemacher Fitness Bread:
http://www.gdh-imports.com/acatalog/Mestemacher_Breads.html
It has 16g effective carbs/slice. So, that's 32 grams spread over 4
pounds of meat. We added the eggs, part of the ketchup, the garlic and #9
and #10. We mixed this with the meat, then flatted on a Silpat. We then
mixed the sun-dried tomatoes and the feta. We put a layer of the spinach
on the meat, then put a layer of the cheese mixture on the meat. We
rolled into a log with the Silpat. We had to cut it to fit it in the
crock pot. We then crimped the ends of the logs to try to prevent the
stuffing from coming out. we added remaining ketchup to the top. We
cooked on low for 8 hours. The taste is great, although I think the meat
is a bit dry. It does have quite a bit of water.
The original recipe is in Rival, "The New Creative Crock Pot Cookbook,"
2001, pp. 48-9. The original recipe called for 1.5 C seasoned bread
crumbs and two packages onion soup mix. The onion soup mix had partially
hydrogenated oils, so I did not use it.
--
Bob M
remove ".x" to reply
on low. The original recipe is for a small crockpot; mine's large (6
quart), so here's what I added for the large size:
1) 4 pounds ground meat
2) 3 eggs
3) 3/4 cup low carb ketchup
4) 2 slices "bread" (see below)
5) 4 cloves garlic
6) 1.5 C feta cheese (I used some with added herbs)
7) 6 Tbs sun-dried tomatoes
8) 2-10 ounce packages frozen chopped spinach, thawed and squeezed dry
9) 1 Tbs each of salt, dried oregano, onion powder
10) 1/2 Cup grated Parmesan Cheese
We used a food processor to grind up the bread. The bread I used was
Mestemacher Fitness Bread:
http://www.gdh-imports.com/acatalog/Mestemacher_Breads.html
It has 16g effective carbs/slice. So, that's 32 grams spread over 4
pounds of meat. We added the eggs, part of the ketchup, the garlic and #9
and #10. We mixed this with the meat, then flatted on a Silpat. We then
mixed the sun-dried tomatoes and the feta. We put a layer of the spinach
on the meat, then put a layer of the cheese mixture on the meat. We
rolled into a log with the Silpat. We had to cut it to fit it in the
crock pot. We then crimped the ends of the logs to try to prevent the
stuffing from coming out. we added remaining ketchup to the top. We
cooked on low for 8 hours. The taste is great, although I think the meat
is a bit dry. It does have quite a bit of water.
The original recipe is in Rival, "The New Creative Crock Pot Cookbook,"
2001, pp. 48-9. The original recipe called for 1.5 C seasoned bread
crumbs and two packages onion soup mix. The onion soup mix had partially
hydrogenated oils, so I did not use it.
--
Bob M
remove ".x" to reply