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  #1   ^
Old Thu, Jul-03-14, 11:49
RobLL RobLL is offline
Senior Member
Posts: 1,648
 
Plan: generalized low carb
Stats: 205/180/185 Male 67
BF:31%/14?%/12%
Progress: 125%
Location: Pacific Northwest
Default Breakfast Bar (high protein, high fat)

Set oven to 375 degrees

8 oz cooked meat (chicken, pork, beef) diced finely
8 oz grated cheddar cheese (or other)
8 eggs
Mix well in a bowl

1 cup low carb baking mix (or even whole wheat flour
1TBSP baking powder
appropriate seasonings for meat and cheese
sprinkle baking mix and powder over the first ingredients
mix vigorously
maybe 1/2 cup water or broth stirred in, mixture should not be too stiff

Pour into an appropriate baking container. I use a 9 inch square cake tin, and line with parchment paper and spray oil.

Bake until center is 200 degrees, about 45 minutes

Cut into 16 bars, each bar will have about 100 calories. Carbs: 1/2 grams from eggs, and 1/16th of whatever baking mix you used.
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  #2   ^
Old Thu, Jul-03-14, 13:01
MandalayVA's Avatar
MandalayVA MandalayVA is offline
Senior Member
Posts: 2,545
 
Plan: whole foods
Stats: 240/183/140 Female 64 inches
BF:too f'ing much
Progress: 57%
Location: Richmond, VA
Default

Take out the faux (or real) flour and that's meat loaf.
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  #3   ^
Old Thu, Jul-03-14, 14:53
RobLL RobLL is offline
Senior Member
Posts: 1,648
 
Plan: generalized low carb
Stats: 205/180/185 Male 67
BF:31%/14?%/12%
Progress: 125%
Location: Pacific Northwest
Default

But they freeze and then thaw in the microwave so well! Texture is definitely muffin like - which makes them a little more breakfast like.

Probably more cheese and eggs that most meatloaves, but definitely in the family.
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  #4   ^
Old Fri, Oct-21-16, 07:22
TrappaOne's Avatar
TrappaOne TrappaOne is offline
Senior Member
Posts: 216
 
Plan: Atkins
Stats: 205.5/171.0/155 Female 5 5
BF:
Progress: 68%
Location: Northern Maine, USA
Default

Quote:
Originally Posted by MandalayVA
Take out the faux (or real) flour and that's meat loaf.


LOL!
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  #5   ^
Old Sat, Oct-22-16, 09:35
RobLL RobLL is offline
Senior Member
Posts: 1,648
 
Plan: generalized low carb
Stats: 205/180/185 Male 67
BF:31%/14?%/12%
Progress: 125%
Location: Pacific Northwest
Default

I'm still making these. But I food-process the meat, it improves texture. I now use white flour, I decided I can tolerate a small amount of wheat, and it also improves texture.

The French lady in our condo likes them, and compares these bars to a variation of quiche!

Who knew a meatloaf and quiche are in the same family?
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  #6   ^
Old Sat, Oct-22-16, 11:26
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GreekRibs GreekRibs is offline
Senior Member
Posts: 2,637
 
Plan: LCHF
Stats: 188/139/138 Female 5'9"
BF:
Progress: 98%
Location: Saskatchewan
Default

Hi Robb; I didn't think your recipe looks like meat loaf at all. Certainly not the kind of meat loaf I make
Yes, I can see the comparison to quiche ... especially with all those eggs. Thanks for sharing the recipe!
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