My husband and I have been in a ground beef rut. Sick of making hamburgers (grass fed only), spaghetti sauce, tacos, and chili. But Meatloaf had been off limits to us because of the fillers in it. It often has bread crumbs and/or oatmeal, which have carbs. So, here’s our version of meatloaf with a lower carb load. Yes, it has some cheese, but one serving doesn’t amount to very much.
Serves 4-6 Preheat oven to 350 degrees.
2 lbs. grass fed lean ground beef
2 whole eggs, beaten
2 pieces of cooked bacon, chopped up
1 cup tomato sauce, preferably organic – we used one with basil and garlic in it
3 T Wheat Free Tamari Sauce (or soy sauce if you can’t find Tamari)
4 cloves of garlic, minced
½ cup grated Parmesan cheese
1 T onion powder
1 T dried parsley
ground black pepper to taste
Mix everything together in a bowl, using clean hands to combine it well. Create a loaf shape in a 9 x 13 inch glass pan that you’ve brushed some olive oil on. Bake uncovered for 1 hour. Check at one hour and if the internal temperature is 160+, take it out. If not, add another 10 min. until it reaches 160. Drain the fat from the pan. Let the meatloaf rest 10-30 minutes.
We honestly did not miss the bread crumbs in this. The Parmesan helps hold it together. I’d like to experiment with fresh peppers, but my worry is they’d add too much water to it, so I think that is why onion powder vs. “real” onion and dried parsley vs. fresh.
Here’s the dinner: meatloaf, roasted yellow beets, green beans steamed, salad. And I only had two slices of beets. Do you know they have a higher glycemic load than corn? Yikes, another thing on my “stay away from” list!