Olivia found this recipe at www.thelittlepine.com. The picture you see below comes from that website and shows how delicious it looks. Meatloaf is a staple when it comes comfort food and with cold weather moving in where we live, it seems a good time to share this low carb alternative to a traditional meatloaf recipe.
Many of the common flavors associated with meatloaf are here--tomato, garlic, onion, and Worcestershire sauce. The addition of mozzarella cheese adds a nice moisture, flavor and texture factor that makes this meatloaf exceptional. If you are trying to watch your intake of carbs, you may want to add this recipe to your rotation. I don't think you will be disappointed.
-Nanette
LOW CARB MEATLOAF
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Ingredients
Instructions
- Preheat to oven to 350 F and line a rimmed baking sheet with parchment paper.
- Mix the tomato paste, apple cider vinegar, erythritol, onion and garlic powder in a bowl and set aside. Alternatively you can use low carb ketchup.
- Heat the vegetable oil in a pan and cook onion with 1 teaspoon of salt and ½ teaspoon pepper over medium heat until softened (about 10 minutes).
- Add garlic and cook for another 1-2 minutes, or until the garlic is fragrant.
- Place cooked veggies into a large bowl and stir in Worcestershire.
- Add the ground beef, eggs, mozzarella and remaining salt and pepper and combine thoroughly.
- Form meatloaf on prepared baking sheet by forming a 5” wide loaf with your hands.
- Brush the ketchup over the top and bake in the oven for 1 hr, or until a meat thermometer inserted into the center reads 155F. This took my closer to 1hr 15 minutes, but start checking your meat at 1 hr to be sage.
- Allow the meatloaf to cool 15 minutes before cleaning up edges and transferring it to a serving plate*. Brush additional ketchup over the top (if you’d like) before serving and enjoy!
