Recipe suggestion:
Meatloaf with Whole Insect Powder (WIP)
A meatloaf enhanced with Whole Insect Powder benefits from the functional and sensory properties contributed by this minimal addition. It offers a more intense flavour, a richer brown colour, and improved texture stability, elevating the traditional meatloaf experience.
A classic meatloaf with improved:
• Protein level
• Taste and flavour
• Darker brown colour
Ingredients
Minced chicken meat
94%
Whole insect powder (WIP)
5%
Spice mix
1%
Preparation
1. Add all ingredients into a mixer.
2. Mix it until well blended (around 10 min. on the slow mode).
3. Pour the mass into a baking dish or form into meatballs.
4. Bake for 20 minutes at 180℃ temperature, or until meat is brown and cooked through.
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