Yorksman
Well-Known Member
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- 2,445
- Type of diabetes
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- Diet only
This is an everyday recipe for a meat loaf which will suit zero or low carbers. The meat loaf binds and rises, like bread, without any special ingredients. It does so because of the high protein, so it acts like an egg. The only requirement is that everything is handled cold using crushed ice before it goes in the oven.
The name means either Livercheese or Meatcheese but there is neither liver nor cheese in it, usually. You can use what spices you want and change the meats. This recipe uses veal, I don't, I use belly pork, with the rind cut off, where about 1/3rd of the belly pork is fat. The other two meats are lean minced pork and lean minced beef. The final fat content of the blended meats should be therefore around 11%, but you can get away with cutting that down a bit if you need.
And it is blended, with the addition of crushed ice, to make a sticky mass of meat which is messily spooned into a very well greased baking tin allowing room for the loaf to rise. There is no egg, no flour nor grains, it is just cold meat blended in a food processor, with crushed ice. It is important to keep everything cold. Even the baking tray should be cooled in the freezer before use. You don't want the proteins to start solidifying before you put it in the oven.
I use more crushed ice than the recipe here, about 12 oz. You can use normal salt but, if you use pickling salt, which is white, you will end up with a pink meatloaf. Pickling salts are used in sausages etc. It contains a small amount of saltpetre which helps avoid bacterial growth in cooked meats.
http://www.kitchenproject.com/german/re ... /index.htm
The name means either Livercheese or Meatcheese but there is neither liver nor cheese in it, usually. You can use what spices you want and change the meats. This recipe uses veal, I don't, I use belly pork, with the rind cut off, where about 1/3rd of the belly pork is fat. The other two meats are lean minced pork and lean minced beef. The final fat content of the blended meats should be therefore around 11%, but you can get away with cutting that down a bit if you need.
And it is blended, with the addition of crushed ice, to make a sticky mass of meat which is messily spooned into a very well greased baking tin allowing room for the loaf to rise. There is no egg, no flour nor grains, it is just cold meat blended in a food processor, with crushed ice. It is important to keep everything cold. Even the baking tray should be cooled in the freezer before use. You don't want the proteins to start solidifying before you put it in the oven.
I use more crushed ice than the recipe here, about 12 oz. You can use normal salt but, if you use pickling salt, which is white, you will end up with a pink meatloaf. Pickling salts are used in sausages etc. It contains a small amount of saltpetre which helps avoid bacterial growth in cooked meats.
http://www.kitchenproject.com/german/re ... /index.htm
