MEATLOAF
Low-Carb, and still great!
Lauri's Low-Carb Meatloaf
1 lb. Ground BEEF1 lb. Ground PORK
1 lb. Ground LAMB
3 EGGS
1/2 tsp. GARLIC POWDER
1/3 tsp. SALT
1/4 tsp. BLACK PEPPER
1/4 tsp. THYME
1 tbsp. CHILI POWDER
1-2 tbsp. PARSLEY
1 tbsp. WORCESTERSHIRE Sauce
1 tbsp. SHERRY
1/2 cup SCALLIONS, minced
5 oz. (1/2+ cup) CHEEDAR Cheese (shredded)
Atkin's Meatloaf
1 lb. Ground BEEF1 lb. Ground PORK
1 lb. Ground LAMB
3 EGGS
2 tbsp. CHILI POWDER
3 cloves GARLIC (mashed)
3 tbsp. CILANTRO or Italian PARSLEY
6 oz. (2/3 cup) CHEDDAR Cheese (shredded)
2 tbsp. WORCESTERSHIRE Sauce
1/2 tsp. SALT
1 8oz. can of tomato sauce(optional)
DIRECTIONS
- Mince the SCALLIONS (For Lauri's)
- In a large bowl, lightly beat the EGG.
- Add all the SPICES, WORCESTERSHIRE Sauce, and SHERRY to the EGG and mix thoroughly.
- Add the MEAT and CHEESE and blend well.
- Add the SCALLIONS and blend well.
- Place in a well buttered/oiled loaf pan (pour tomato sauce over top)
- Bake at 375° for 45 minutes.
- Let cool for 5 minutes before slicing and serving.
Comments
The cheese is used to bind the meat mixture together in place of bread crumbs. I use a Whole Cup of shredded Mexican Mix or Monterey Jack cheese for a bit more zing.
Credits
Recipe courtesy of:
Lauri's Low-Carb Cook Book
Dr. Atkins Low-Carb Cook Book
Dr. Atkins Low-Carb Cook Book