Diabetic Meatloaf

Source: Just Recipes


1/4 c (1 md) egg;
2 c Ground round;
3 sl Bread; cubed fine;
1/4 c Catsup;
1/3 c Onion; chopped finely
2 tb Green pepper; chopped fine
1 ts Salt
1/2 ts Dry Mustard;
1 tb Prepared horseradish; if desired

Preheat oven to 400F. Mix all ingredients well. Form into a loaf. Place in foil-lined baking pan and bake until down.

Alright, I've seen this recipe on the forum for a while now and I've had a question since the first time. Now I'll finally ask it. I'm here for some family members that are dealing with their diabetes. Finding recipes for them is one of my goals. But I can't (sorry if the answer is obvious) figure out what would make a meatloaf "diabetic meatloaf" and why another meatloaf *wouldn't* be alright for people with diabetes.

Granted, my homemade has a little brown sugar in the sauce that covers the loaf, but many recipes don't have a sauce. Meat, eggs, seasoning, bread crumbs... can someone enlighten me as to why a diabetic meatloaf would be needed?

I have no idea. The recipe looks like other recipes I've used. Have you ever tried Bison meat? I've heard that it's tastier than beef.

I actually did once, but it was very long ago. I think the thought of what it was probably kept me from deciding whether it was better or worse than beef. I *have* been using pork for most of my beef recipes lately. I have been pleasantly surprised at the outcomes. There are some really tender cuts of pork and they're great even in things like vegetable soup and stroganoff, etc. I've also been using ground pork.