Sat, Oct-22-16, 08:35
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Senior Member
Posts: 1,648
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Plan: generalized low carb
Stats: 205/180/185
BF:31%/14?%/12%
Progress: 125%
Location: Pacific Northwest
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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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