Tag Archives: meatloaf

Beef, Italian Inspired Recipes, Main Dish, Pork, Recipes

A Twist on an old favorite comfort food

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This has been one of those months when too many things kept me from the kitchen to do anything more than reheat something or, for a few days when I had a stomach bug, just have soup. So not much posted for the month, but I did make this fabulous meatloaf yesterday and wanted to share the recipe with you.

You’ll also notice in the photo that I have a serving of cauli-rice and sweet potato on the side. I put a little of the pan juices from the meatloaf over the top for flavoring and moisture. The cauli-rice is a new product from Green Giant Foods, one of several cauliflower dishes they’ve put on the market. Look for a post in a few days with my product review on them. I can say that this was very tasty although I think a little extra seasoning kicks the flavor up a notch.

Most people don’t integrate the pasta sauce into the meatloaf, but put it over the top. I mixed mine in and it makes a delicious and moist meatloaf. Keeping it to low carb, I didn’t put any bread crumbs in it. This means it is more delicate than your regular meatloaf, but it will hold together.

Italian Style Meatloaf

1 pound lean Ground Beef (15% fat)
1 pound Ground Sausage
1 cup Pasta Sauce – (I used Pumpkin Pasta Sauce)
1 cup Onions, chopped
3 mini Sweet Peppers, chopped
2 Green Onions, finely sliced
1/4 cup Grated Parmesan Cheese
1 large Egg
1 teaspoon Italian Seasoning
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Cayenne Pepper (optional)

Preheat oven to 325 degrees (F.)

In a large bowl, mix the ground beef and the sausage together. Add the onions, peppers, seasonings, and Parmesan cheese and mix together. Add the pasta sauce and stir in completely.

Place meat mixture in an oven safe pan, skillet, or large glass pan. Shape the meat into a loaf about 4 inches in depth and 6 inches wide. It should not touch the sides of the pan so that it will cook and brown around all exposed sides.

Meatloaf just out of the oven. I love my copper-clad square pan for making this and stews. It easily goes from stove to oven.

Bake for 50 to 60 minutes until the meat loaf is browned and the internal temperature is about 155 degrees. Remove from the oven and let sit 10 minutes before cutting. The meatloaf will cook a little more while sitting and will set up.

Use a sturdy pancake turner to cut and serve the slices. Makes about 8 servings.

Nutrition Information per serving:
Calories: 341 Fat: 22.8 g Net Carbs: 3.8 g Protein: 28.7 g

Note: This meatloaf can be stored in a container and frozen for up to three months, so if you have leftovers, that’s an option. It also makes a delicious sandwich filling.

Main Dish, Poultry, Recipes

Turkey Meatloaf with Cheese & Salsa is a Winner

Using ground turkey in a meatloaf brings a different flavor to the dinner table while still being an easy and filling meal.  The addition of cheese and salsa gives it a south-of-the-border flair. For the bread crumbs, I used the Magic Muffin recipe below with a low carb flour to make a muffin, cut it into three slices and toast them.  Let them dry out or put them in a low-heat oven to dry.

Turkey Meatloaf with Cheese & Salsa

2 lbs Ground Turkey
1/2 cup Heavy Cream
1/2 cup Water
1 cup low carb Bread Crumbs
1/4 cup minced Onions
2 Eggs
1 teaspoon Seasoning Salt
1/4 teaspoon Ground Pepper
2 cups Cheddar or Colby Cheese, shredded
1/2 cup Salsa

Preheat oven to 400(F.) Spray a standard loaf pan with cooking spray.

In a large bowl, add the turkey, milk, bread crumbs, eggs, salt and pepper and mix together using your hands. Add the cheese to the mixture and work it in. Put the meat into the loaf pan, distributing it evenly.

Bake for 45 minutes, then sprinkle a little more cheese and spread salsa on the top. Bake another 15 to 20 minutes until the turkey is done all the way through. It should have an internal temperature of 180 degrees (F.)

Let the loaf rest for about 10 minutes, then cut into slices and serve. Makes 8 servings.

Nutrition information per serving:
Calories: 474 Fat: 34.2 g Net Carbs: 3.6 g Protein: 37.3 g

Magic Muffin

Based on the Atkins Muffin-in-a-Minute recipe.

2 tablespoons Low Carb Flour
1 tablespoon Golden Flax Meal, ground
1 Egg
1 tablespoon Oil
1 tablespoon Parmesan Cheese
Pinch of Pepper
Pinch of Salt

In a mug or a straight-sided bowl, stir the egg, oil, cheese, salt and pepper together until it is completely blended. I use a rubber spatula with a small head for this. Stir in the flour and flax meal until it is thoroughly mixed in. Be sure to scrape the sides down.

Cook in the microwave for 1 minute. Take out, loosen the edges, and let cool for about 5 minutes to set up. Use a knife with a serrated edge to cut the muffin into three slices. Toast in a toaster or in the oven until browned.

Let dry out or put back in the oven on very low to dry it out to make bread crumbs. Put in a food processor to crumble.

Nutrition Information per recipe (included in the meatloaf recipe):
Calories: 297 Fat: 26.6 g Net Carbs: 2.4 g Protein: 12.8 g