Reviewed: Sep. 9, 2003

Very flavorful meatloaf, everyone in my family loved it (even those not watching their carbs)

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Reviewed: Jun. 30, 2003

I liked the recipe but 2 1/2 Tablespoons of chili powder?? Too HOT for me! I used a roughly a 1/4 of that and it came out great. Also, I used fresh garlic in place of the garlic salt.

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MONET62K

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Reviewed: Jun. 8, 2003

Many low-carb recipes use pork skins as a subsitute for bread crumbs. This is usually what makes the food so salty, not the garlic. Keep this in mind- I usually skip the salt all together and add a little fresh garlic or onion instead!

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LOWCARBGIRL

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Reviewed: May 14, 2003

This recipe was a great idea! Was looking for low-carb recipes..perfect for us on that diet. Turkey chopped meat works great as well, try that. Didn't have the pork skins, so I chopped up pecans-sounds weird, but it's good. Ran out of worcestershire so I used lite teriyaki instead. The seasonings are good, but i substitute the garlic pepper with Adobo seasoning, adds great flavor. Also try adding some dried onion flakes. Then sprinkled shredded cheddar on top at the last few minutes of baking.

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SALINAG

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Reviewed: Apr. 12, 2003

This recipe is as good as any other meatloaf I've tried and this time it is lo-carb. I did reduce the amount of garlic salt to 1/2 teaspoon as others had complained of it being too salty.

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