ATKINS MEATLOAF
2 pounds ground beef
4-8 ounces cheddar cheese, shredded
1/3 cup low carb ketchup or barbecue sauce
2 eggs
2 cloves garlic, minced (or garlic powder)
1 tablespoon minced dry onion
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
Additional seasonings as desired
Topping:
1/4 cup low carb ketchup
1/4 teaspoon blackstrap molasses
1 1/2 teaspoons granular Splenda or equivalent liquid Splenda
In a large bowl mix all but the Topping ingredients thoroughly. Mix the topping ingredients together in a small bowl. Place the meat in a foil lined 7x11" metal baking pan. With your hands, gently form into a loaf shape. Brush or spread on the topping. Bake at 375º 45 to 60 minutes or until the internal temperature reads 140-145º.
Makes 6-8 servings
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I've made this meatloaf many, many times over the years and it has evolved quite a bit. Other than the ground beef, cheese and eggs, I usually dump in whatever I feel like adding at the time. Sometimes I'll use ketchup in the meat mixture and sometimes I put in some of my low carb BBQ sauce instead. I also add spices and other seasonings as the mood strikes me and lately I've been throwing in an entire 8 ounce bag of shredded cheese instead of only 4 ounces.
I recently came up with a trick for making it easier to remove the meatloaf from the pan. I still line the pan with heavy foil but I also make a sling with a sheet of parchment paper. I use a piece that is long enough to drape over the two long sides of the pan and use the paper as handles to lift out the meatloaf.
Because of so many variables, I haven't posted the nutritional counts here. You'll find my homemade low carb ketchup recipe HERE and my low carb BBQ sauce recipe HERE. Both are tried and true recipes and I always have them in the fridge. In fact, I just made a new batch of the BBQ sauce yesterday.
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