"Paul M. Cook" > wrote in message
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>
> "Julie Bove" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Giusi" > wrote in message
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>>>> "Paul M. Cook" > ha scritto nel messaggio
>>>>>I have 3 pounds I need to eat soon. Tired of just sausage and eggs.
>>>>>Looking for low carb recipe ideas for bulk sausage.
>>>>
>>>> Make chili, make minestrone, make meatloaf.
>>>
>>> I can't imagine Jimmy Dean breakfast sausage in chili or minestrone.
>>> The spices are all wrong. Meatloaf though is an idea. Trouble is to
>>> keep it light you need bread crumbs. That's not low carb.
>>
>> No you don't. I've asked about this on the diabetes food newsgroup and
>> plenty of people there put no starches in at all. I use gluten free
>> oats. Just a small amount and they are whizzed in the food processor
>> prior. I also add some ground flax seeds and baby food squash instead of
>> egg. And a ton of vegetables which have also been processed prior then
>> cooked down very well to the point where there is very little liquid
>> left. I also add some tomato juice or V8 or similar. Whatever I have in
>> the house. I season this with Italian seasoning but I would not use that
>> for a breakfast sausage. Probably wouldn't add any other seasoning except
>> perhaps for salt and pepper which I also add to mine. Oh and a lot of
>> ketchup but you could use plain tomato sauce for less carbs.
>>
>
> I've found meatloaf made without bread tends to be pretty dense and tough.
> Spinach helps keep it light as well. You had me going up to the baby food
> squash. How does that work when the egg is a binder?
>
>> I shape into somewhat largish individual loaves. I top these with
>> ketchup or chili sauce which I would also leave off for that type of
>> sausage. Bake at 350 for about an hour on foil lined lipped cookie sheets
>> for easier clean up. Let rest for about 10 minutes before serving.
>
> Chili sauce is good on a meatloaf.

The squash works very well. Just to be safe I have done individual ones
because I fear that a large one might not slice through. I am allergic to
eggs which is why I needed a substitute. And my daughter (although she is
getting better) and husband do not like to eat much in the way of veggies.
Daughter knows what all veggies I am putting in there because she has helped
me to make them. But my husband does not and if he knew, he just might not
eat them. He sees a big piece of meat and he loves his meat!

The loaves are very tender. I have a tendency to put too much veggies in
them and while those loaves are good, they do not taste as meaty as they
should. So I have to either wait until I have some small quantities of
veggies in the house or buy things from the salad bar.

The trick to getting them to work is to cook down the veggies until most of
the liquid is gone. If you don't they will give off a lot of liquid while
cooking. It might burn on the pan and they will not necessarily hold
together as they should. They will taste fine and the texture will be fine.
But you'll worry that your oven will get all dirty because they'll give off
that much liquid.

I should add that I only use good quality, grass fed beef to make this. I
don't grind my own because my daughter and I are not big meat eaters and I
don't need to store another tool.