2 pounds ground beef
4 ounces cheddar cheese, shredded
1/3 cup low carb ketchup
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon dried cilantro, or 2 tablespoons fresh
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
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 greased loaf pan, or shape in 6 mini loaves and place in a foil lined 9x13" baking pan. Brush or spread on the topping. Bake at 375º 45 to 60 minutes for a single large loaf or about 30-35 minutes for the mini loaves or until the internal temperature reads 140-145º.
Makes 6-8 servings
Can be frozen
Per 1/6 Recipe: 377 Calories; 25g Fat; 32g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 283 Calories; 19g Fat; 24g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
These have wonderful flavor. I made mini meatloaves as you can see in the photo. The original recipe said to bake them 40 minutes, but I think that 30 would be better. They were a little dry by the time I checked them and they were over 145º by then. I baked mine on baking sheet that I'd lined with Reynold's Release foil thinking that would make for easy cleanup. The foil was a little too narrow to cover the whole pan and up the sides so some of the grease went under the foil. Cleanup was still much easier than it would have been without the foil, but next time I will line a 9x13" cake pan with deeper sides.
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