I'm not a huge fan of meatloaf, but it does typically go over fairly well in my household. Plus, John likes Meatloaf sandwiches the next day. So, I thought I would share this with everyone.

Everyone knows by now that I'm pretty carb conscious. Well, this will be good for those of you who are on the soft food/regular food stage, or for those who want an alternative to the typical "bread crumb, oatmeal, or crackers" that meatloaf recipes use as a binder.

I followed the reviews advice, skipped the salt, and used reduced sodium tomato sauce to cut down on the salt content.

I also don't add the chili powder. I use Garlic Powder, cayenne pepper, parika, onion powder and coarse ground black pepper. I also used lean ground venison so the Protein count was a bit more. You can also substitute with Ground Turkey.

eggs

2 1/2 tablespoons chili powder

1 tablespoon garlic salt

1 tablespoon garlic pepper seasoning

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
   
2. In a large bowl, mix together the ground beef, Worcestershire sauce. tomato sauce, crushed pork skins, and eggs. Season with chili powder, garlic salt, and garlic pepper. Mix until well blended. Form into a loaf, and place into a greased loaf pan.
   
3. Bake, uncovered for 35 to 40 minutes in the preheated oven. Let stand for at least 5 minutes before slicing and serving.
   

Here's the nutritional information for the base recipe. I'm sure the sodium content would be less if you modify the recipe.

Nutritional Information

All Protein Meatloaf

Servings Per Recipe: 8

Amount Per Serving

Calories: 318

• Total Fat: 25.5g
  
• Cholesterol: 129mg
  
• Sodium: 1124mg
  
• Total Carbs: 3.2g
  
• Dietary Fiber: 1.1g
  
• Protein: 18.5g
  

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

Edited January 16, 201016 yr by Tiffykins

This sounds yummy. Could use ground venison, or buffalo, or any meat...mmmm.

Sounds yummy ... I'm stopping at the market tomorrow to pick up pork skins!!!!

Love the idea of using pork rinds from a Protein standpoint....but finding the 25 plus grams of fat a problem. I try not to eat things that are more than 3 grams of fat per 100 calories. I'll have to run the numbers using bison, turkey or ostrich.

Thanks for the recipe idea....it's great to have these as a starting point that we can each tweek to our own eating plans.

Love the idea of using pork rinds from a Protein standpoint....but finding the 25 plus grams of fat a problem. I try not to eat things that are more than 3 grams of fat per 100 calories. I'll have to run the numbers using bison, turkey or ostrich.

Thanks for the recipe idea....it's great to have these as a starting point that we can each tweek to our own eating plans.

Using bison will bring the Fat and Sat. Fat down, way down. My husband had a stent put in his heart a year ago this month and we switched to ordering, GRASSFED, bison. I order it on line, and it's delivered to our house. His nutritionist said the fat and sat. fat content are like that of boneless, skinless chicken breast or fish...NOT RED MEAT!! Yay!! I've bought 'red meat' (beef) maybe five times in the past year. MY cholesterol dropped from 168 to 145 and the biggest change is cutting out red meat. I don't use real butter except at a restaurant now, but I didn't use a lot before....red meat was the biggie. I am not on meds, I have naturally low cholesterol.....grassfed bison is a big deal, and we love it!!! I use it and find myself using less when making spaghetti and other things like that, a half lb instead of a full lb. Anyway, that's my two cent worth!! :confused1:

Not to go too far off-topic, but where do you find your bison online, and is it as crazy-expensive as it is in the health-food stores? Thanks! :confused1:

Yes posting the link would be appreciated. We just got a Whole Foods store nearby I'm wondering if they sell Bison.

Not to go too far off-topic, but where do you find your bison online, and is it as crazy-expensive as it is in the health-food stores? Thanks! :001_unsure:

We've ordered from both of these places, both are good. It does cost more than beef from Wal Mart, but when you are ordering it, and then eating chicken and fish from Wal Mart or another store in town, it lasts us for about three weeks. I order approx. fifteen lbs. at a time. Steaks, and usually a roast or brisket and then I like to get quarter lb hamburger patties. I don't get bulk ground bison because with the patties, I can CHOOSE how much I put in casseroles or spaghetti. I've cut down and use a half lb of meat now with spaghetti and casseroles. Use to I'd use a full lb of beef or 3/4 of a lb. It is just as good and nobody knows the difference!! Anyway, here are the links! The second link, if you call and order on the phone, there is a discount, I am not sure why! =)

Grass-Fed Bison/Buffalo

Grassfed Meat, Bison, Elk, Lamb, Chicken, Steaks, Rice Lake, WI, Buffalo

Yes posting the link would be appreciated. We just got a Whole Foods store nearby I'm wondering if they sell Bison.

Whole Foods, at least the ones I've been to (there is not one near me now) DO have grassfed bison. Be sure and ask if it is grassfed, I did and they assured me it was, some of their meat is and some is not. They told me how to tell the difference there at the meat counter, something about the 'tag' there by the meat!

I simply skip crumbs for hamboogers and meatie-lofes, I'm not good with carbs.

I made some homemade meatballs with half ground turkey and half lean ground beef and I used parmesan cheese as the binder. they came out scrumptious

I will have to try your method as well!

Yes, thank u for this recipe. Ive been craving meatloaf and the hubby also luvs the sandwiches but I was trying to think of ways to tweak it without him knowing and you answered it.

Tiffy...what a great sounding recipe. PORK RINDS! I love them and can actually eat them now with little guilt. I will certainly give this try for meatloaf, meatballs, etc. Thanks...Kathe

Ooh, don't forget you can also put a crust on your chicken wings with pork rinds to give a little crunch instead of break crumbs or flour.

Any idea on how long to cook this in a slow cooker? Can it be cooked in a slow cooker? I have to leave the house for a bit tomorrow and hubby will be home but I planned to make meatloaf in the slow cooker tomorrow and I would like to try this recipe. I am just starting to use the slow cooker I have had for about a year (my first one) so I am still learning how to use it.

This sounds perfect for me! I wanted something with the taste of red meat but the nutrional value of white meat. Can I ask what site you order from?

Using bison will bring the Fat and Sat. Fat down, way down. My husband had a stent put in his heart a year ago this month and we switched to ordering, GRASSFED, bison. I order it on line, and it's delivered to our house. His nutritionist said the fat and sat. fat content are like that of boneless, skinless chicken breast or fish...NOT RED MEAT!! Yay!! I've bought 'red meat' (beef) maybe five times in the past year. MY cholesterol dropped from 168 to 145 and the biggest change is cutting out red meat. I don't use real butter except at a restaurant now, but I didn't use a lot before....red meat was the biggie. I am not on meds, I have naturally low cholesterol.....grassfed bison is a big deal, and we love it!!! I use it and find myself using less when making spaghetti and other things like that, a half lb instead of a full lb. Anyway, that's my two cent worth!! :confused1: