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Thread: Breadcrumb substitute for meatloaf?

  1. #1
    Join Date
    Jul 2010
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    436

    Breadcrumb substitute for meatloaf?

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    Can anyone recommend a good breadcrumb substitute as a binder for meatloaf? I tried using coconut flour, but the loaf crumbled quite a bit when I sliced it. Any other ideas? I might also try adding more egg whites to see if that does the trick.

  2. #2
    Join Date
    Jun 2010
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    Pensacola, FL
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    almond flour and eggs
    crushed pork rinds and eggs
    horse semen and eggs

  3. #3
    Join Date
    Feb 2010
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    256
    Veggies diced fine ( I use a food processor ) with liquid squeezed out. I use carrots and onions

  4. #4
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    Feb 2010
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    I use more eggs than I did when I used breadcrumbs, and that seems to be the key. Using dried onion instead of fresh also helps. Almond flour is good for texture but doesn't really make anything stick together.

    I haven't tried the pork rinds before... I bet that would work nicely... maybe next time!
    "mayness, you need to have a siggy line that says "Paleo Information Desk" or something!" -FMN <3

    I'm blogging again, at least a little bit.

  5. #5
    Join Date
    Jun 2010
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    Atlanta, GA
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    Breadcrumbs are unnecessary. They were originally introduced to traditional meatloaf recipes to stretch the meat further, not as a binding agent, that is what the egg is for.

  6. #6
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    Jun 2010
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    Quote Originally Posted by Rivvin View Post
    almond flour and eggs
    crushed pork rinds and eggs
    horse semen and eggs
    Horse semen really is an amazing binding agent.

  7. #7
    Join Date
    May 2010
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    235
    i love the Almond flour.

  8. #8
    Join Date
    Feb 2010
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    atl
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    I don't use any flour, just eggs. I haven't had any problems, but I think I used more eggs than my recipe called for.
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  9. #9
    Join Date
    May 2010
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    560
    When I made meatza, I used about 1/4 of shredded parmesan cheese (not the kind in the green container), and it worked great texture and flavor-wise. I think it would be delicious in meatloaf.

  10. #10
    Join Date
    Aug 2009
    Location
    Southern California
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    Quote Originally Posted by Angieh View Post
    When I made meatza, I used about 1/4 of shredded parmesan cheese (not the kind in the green container), and it worked great texture and flavor-wise. I think it would be delicious in meatloaf.
    I'll need to try that for my next meatza or meatloaf. Sounds amazing.
    Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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