"Monsur Fromage du Pollet" > wrote in message
...
> "MaryL" -OUT-THE-LITTER> wrote in
> news:6fY3e.60388$3z.29894@okepread03:
>
>>
>> "Gal Called J.J." > wrote in message
>> ...
>> >I made meatloaf in the crockpot Friday, after reading your
>> > previous post on the subject. It was wonderful! I used a few
>> > elements from your recipe and some from a friend's meatloaf,
>> > and came up with this:
>> >
>> > Crockpot Meatloaf
>> >
>> > 1½ lbs ground beef
>> > 2 eggs
>> > 10 saltine crackers, crumbled
>> > 8 oz. can cooked tomatoes, mashed
>> > 1 small onion, minced
>> > Dash Worchestershire sauce
>> > Salt and pepper
>> > Ketchup
>> >
>> > Combine first seven ingredients and mix gently, but well. Pat
>> > into bottom of 3-4 quart crock pot. Spread ketchup over loaf,
>> > as desired. Cook on low for 8-10 hours (4-6 hours on high). May
>> > be prepared night before and kept in refrigerator until cooking
>> > time.
>> >
>> > It was so tender and flavorful; DH and DS loved it. Thanks
>> > for the suggestion...
>> >
>> > --
>> > J.J. in WA ~ mom, vid gamer, novice cook ~
>> > "You still haven't explained why the pool is
>> > filled with elf blood." - Frylock, ATHF
>>
>>
>> Does anyone know if this can be made without the saltines? I used
>> to love meatloaf, but I have not eaten flour of any kind since being
>> diagnosed with T2 diabetes in June 2004. Would extra egg whites
>> help to "bind" the meatloaf together in place of the saltines? Or,
>> what about some shredded carrots? I would love to hear some
>> suggestions. I'm definitely not an expert cook, so any advice you
>> can give me would help a *lot.*
>>
>> MaryL
>>
>>
>>
>
> Pick your poison. Saltines, corn flake crumbs, oatmeal, fresh bread
> crumbs, cooked white or wild rice. Being type 2 myself I'd go for the
> oatmeal. Unless big flavour is more what you want, then I'd use a 75/25
> blend of bread crumbs and grated parm cheese.
>
> It isn't used as binder...more like a filler and a vessel to hold back
> some of the fat and juices (where the flavour is at). BTW chunks of bell
> pepper work well in this.
>
> --
> No Bread Crumbs were hurt in the making of this Meal.
> Type 2 Diabetic Since Aug 2004
> 1AC- 7.2, 7.3, 5.5, 5.6 mmol
> Weight from 265 down to 219 lbs. and dropping.
> Continuing to be Manitoban

It will have to be the oatmeal. Every other item on your list causes spikes
in my BG. By totally eliminating them and basically following South Beach,
I have been able to keep my diabetes under very good control (averaging 96,
while monitoring at various times). Old-fashioned oatmeal, by contrast,
does not cause problems (although it does for many people). I can also eat
various types of beans, including black beans, and cheese has not caused any
problems (but I try to eat low-fat cheese).

MaryL