**banging head against desk**

handtogod - I don't know what I did wrong, but the meatloaf I made this last weekend has turned into a very bland affair. I learned from Julia Child (her book, not her personally!!!) that after you mix your meat, eggs and spices to take a teeny bit, fry it up and taste it to make sure it's the right blend of flavors.

Ok, did that, tasted kicker - but now that it's in a loaf . . . *meh* is all I can say! I'm going out on a limb that the actually frying, which gives it a great crust is what made the test piece so good?

Would the 'meat cupcake' be better as you have more surface area touching the pan to brown/crust up??

Any spice suggestions??? (I now totally give up on the old Lipton Onion soup mix)

Also (I know, I'm chatty today!) I don't use any filler - could that effect the flavor?? (sorry crew, I can't do the pork rind thing, my tummy rebels at the mere thought!)

Any and all suggestions REALLY appreciated.

Thanks in advance

Tara

(hey, do your taste buds change on this WOE?????)

Hi Tara. I make meatloaf without filler also. DH and I like the meatloaf I make. I do cook it at about 375° F to get that nice brown crust on top. I always put about a tablespoon of Worcestershire sauce in mine also. Just a can of Hunts diced tomatoes with onion and green pepper, egg, cream, salt and pepper. Sometimes I put some dried parsley flakes in it.

__________________
Deb 5', 57 yrs., Atkins 6/9/03:165
Restart 10/1/05-155
Restart 9/18/06-156
Restart 1/2/08-159/131(8/16/08)/115
Rung 4 berries


Created by MyFitnessPal.com - Free Calorie Counter

Tara, when I was growing up, meatloaf was always baked with a healthy frosting of Heinz Chili Sauce on top. Good memories! Now I replicate the flavor with low carb catsup mixed with a little chili powder and worcestershire sauce, and bake until the sauce looks a bit bubbly and carmelized. If you use onions, try sauteing them before adding to the mix. You also might like chopped jalepenos. I've also used leftover veggies, chopped fine, for color flavor, and nutrition. I don't use a filler, like Hesperis.

Meatloaf cupcakes sound good, too. I've made meatloaf in a pie pan and served in wedges--that would have more surface area, because as you mentioned, the crispy bits are the best IMO, meatloaf is something to have fun with.

And yes, I think your taste buds do change, especially if you are eliminating refined foods in favor of "real" food. Overly processed products lose their appeal.

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BC
LC Since 1998
Highest Weight 172
Current 104-108

I've used flaxseed meal for a filler, and it works fine. Mom always put ketchup on top of hers, so I do the same, using the 1 carb product.

I love the meatloaf muffin idea. An easily transportable snack!

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Nita

Tara, I add oat fiber to my meatloaf (and hamburger patties too) as a filler. It gives the meatloaf a texture like oldfashioned meatloaf and provides anothe good way to add fiber in your diet.

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Henry

oooo0000ooo - super suggestions! I think I'll play around with the different ideas and all the neat stuff I just got from Penzey's (on line spice house - super stuff, highly recommend it) with the cupcake style - I figure that way I can try several different ideas (madly writing down all the one's you've mentioned) without making a full loaf

BC, thanks, I was wondering about the whole taste issue cause my family told me they think this is one of my best meatloaves ever.
(go figure!)

However, they dowse it with ketchup so I've never really been sure about their opinion.

Thanks everyone!

I made a meatloaf that was quite different and I think delish. In addition to onion, I used Rotel tomatoes, black olives, some shredded cheddar cheese, cumin and Chili seasoning. When done, I topped it with a bit of sour cream and Picantè sauce and served with a salad. It was so Texmex!

__________________
Deb 5', 57 yrs., Atkins 6/9/03:165
Restart 10/1/05-155
Restart 9/18/06-156
Restart 1/2/08-159/131(8/16/08)/115
Rung 4 berries


Created by MyFitnessPal.com - Free Calorie Counter

when I'm pressed for time I make the meatloaf cupcakes because it cooks so much faster and I have a silicone muffin pan so they just pop out. I hadn't thought to use flax as a filler which is odd because I use it in my "stuffing" mix. I have used pork rinds though.
We also add ketchup to the top of ours. I was buying ketchup but started making my own LC and I like it.
I may have to make meatloaf tomorrow, sounds good.