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Old 01-20-2014, 12:21 PM   #1
Emita
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Meatloaf Binder? Flour / Flax Meal?

Greetings!
I love meatloaf, and I'm about to do a low-carb variation for the first time.

I'll be making a 1 lb personal meatloaf with one egg, ground pork and beef. I heard that without a little bit of starch or bread the juice leaks out a lot more and I'd like to have a little of that traditional breadcrumb flavor/texture to my recipe.

I have been debating what kind and amounts of binder to use. I have golden flax seed meal, almond meal (unblanched), carbquik, xanthan gum, Dixie Diner's Carb Counters Thicken Up, and Dixie Diner's All-Purpose low-carb flour (which has ingredients like monk fruit, whey and wheat protein, wheat gluten, fiber, etc. added already).

Taking suggestions on amounts and ingredients! I was thinking almond meal and flax seed meal, but not sure how much of each. Any combination of above is fine with me.

Will post results!
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Old 01-20-2014, 12:26 PM   #2
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How about pork rinds? I ground some up and tried these on pan fried oysters and I really liked it. I thought I'd like the flavor and I was right. But I don't have any of the other things you have.
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Old 01-20-2014, 12:46 PM   #3
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I like chia seeds best. They really hold in the meat juices.
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Old 01-20-2014, 01:25 PM   #4
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I use raw wheat bran and Parm cheese (from the green can kind) at about 50/50 proportions, and for 3 pounds total of ground meats, I use about 1/2 cup of that mixture.

For one pound, I'd maybe use 3 tablespoons.

I've tried other stuff but this is what we prefer from a texture and taste standpoint.
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Old 01-20-2014, 01:56 PM   #5
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Forgot to say I have Dixie Diner's Low Carb breadcrumb mix, oven stuffin' mix, breading/batter mix, and some some low carb bread I could theoretically pulverize and use (but it's expensive so....)

@madmarsha: I WISH I had pork rinds. since moving back to the east coast they're hard to find! ):

Can anyone suggest amounts of flax meal or almond meal? Would 1/2 cup be too much? that's the amount of bread crumbs most recipes call for traditionally.
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Old 01-20-2014, 02:19 PM   #6
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I have a lot of meatloaf recipes. I have seen anywhere from 1/4 cup to 1 cup almond flour per pound of meat. I would start with smaller amounts the first time.
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Old 01-20-2014, 02:38 PM   #7
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Also wheat germ or wheat bran? What's the difference and how much could I use (obviously it's higher carb and grain..)? I see it can be used as breading too.
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Old 01-20-2014, 02:44 PM   #8
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I have been using 1 Tbsp. coconut flour and 1 Tbsp. golden flaxseed meal per pound meat in ground meat dishes to great success. Gives it a nice texture like breadcrumbs would.
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Old 01-20-2014, 03:12 PM   #9
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Quote:
Originally Posted by Emita View Post
@madmarsha: I WISH I had pork rinds. since moving back to the east coast they're hard to find!
Really? Interesting. Actually where I am, we really only have 1 option on brands of pork rinds so it's not something I rely on but just for a little variety every now and then.

I'm in the south and I know that my sister can get chia seeds at Wal-Mart up north but they don't have them down here. I just love how different regions make some things hard. I love Trader Joe's but driving 2 hours there and 2 hours back is really not convenient (of course, it used to be the closest one was 8 hours so at least that is progress!).

It would just be so much lovelier to be able to actually walk into a store and, you know, just purchase things as easily as people purchase potato chips, say. Ordering online is one thing but isn't helpful when you want something NOW.
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Old 01-20-2014, 03:27 PM   #10
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I use finely chopped mushrooms for the binder.
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Old 01-20-2014, 04:58 PM   #11
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Quote:
Originally Posted by cfine View Post
I use finely chopped mushrooms for the binder.
Never would have thought of that. Great idea.
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Old 01-20-2014, 08:13 PM   #12
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I did make stuffed cabbage (I love my mother's side of the family for being polish.. so much pork and cabbage I could go to heaven.) with canned mushrooms mostly for flavor, and egg but no bread binder. they were super dense and a bit rubbery but delicious. They normally have rice in them.

@Mistizoom sounds way less expensive and laborious than pulverizing an entire LC bagel that cost me $1.30 into breadcrumbs ! Going to try this.
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Old 01-21-2014, 09:55 AM   #13
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I usually use one or a combination of:

grated parm in the green can
minced mushrooms (these hold in a surprising amount of moisture)
1 slice of Trader Joe's sprouted wheat bread pulverized in a food processor

My meatloaf is usually about 2# of meat, so I use about 1/2c of binder.
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Old 01-21-2014, 02:41 PM   #14
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I use ground up brazil nuts, parmesan, and chopped black olives.

The olives and brazil nuts taste meaty already, so they go will with ground beef, as do finely chopped mushrooms.
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Old 01-21-2014, 05:36 PM   #15
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I use golden flax Meal. I make it with 2 pounds of ground beef. I use 1/2 cup flax meal and 2 eggs, spices and some green peppers. Makes a great meatloaf.
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Old 01-22-2014, 09:40 AM   #16
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We use Textured Vegetable Protein or TVP. Here is a link from Netrition. We also use this for spaghetti and meatballs (to bind the meatballs). We use Dreamfields pasta and Hunt's garlic sauce (lowest carb sauce I've found).
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Old 01-22-2014, 11:17 AM   #17
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Quote:
Originally Posted by Soobee View Post
I like chia seeds best. They really hold in the meat juices.
I use ground chia because they keep moisture in.But I've never used bread crumbs in my meatloaf. Pork rinds are really good too.

Thanks Soobee for turning me onto that.
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Old 01-23-2014, 10:00 AM   #18
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I agree with chia seeds - they also have a VERY long shelf life

Chia seeds are also great to add to grass fed beef with an egg and a little bit of water to make juicy hamburgers
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