Has anyone tried replacing bread crumbs with crunched up pork rinds in a meatloaf?

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Has anyone tried replacing bread crumbs with crunched up pork rinds in a meatloaf?

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2 lbs of ground chuck; about a cup of pig skin “crumbs” 1/2 cup grated parm; dried onion flakes; salt & pepper; Worcestershire sauce. 2 eggs beaten. Combine all. Shape into loaf. Bake @ 400 for an hour (covered). Uncover top with 1 cup low sugar ketchup mixed with a tad of Pyure & 1T. of vinegar. Put back in over 15 minutes to “caramelize”. My whole family will eat this.

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I do it all the time – works great!

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I in fact did this last night. I used pork rinds and a mix of ground flax seed. It worked wonderfully and didn’t change the taste at all.

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2 to 3 brats opened up, or ground pork sausage. Ground beef, 1 egg, about 1/4 to 1/2 cup crushed pork rinds (breadcrumb size), seasonings, a lil low carb ketchup.

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For breaded chicken, yes. Not in meatloaf. Egg binds it well without breading.

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