2 pounds ground beef
1/4 cup low carb ketchup
1 1/2 teaspoons dry onion flakes
2 teaspoons Seasoning Salt
1/4 teaspoon pepper
4 ounces cheddar cheese, shredded
Mix all but the glaze in a large bowl until well blended. Line a 9x5" loaf pan with heavy duty foil. Lightly press the meat mixture into the pan; push the sides of the foil up to form a collar to catch any excess grease. Mix the glaze ingredients and spread over the meatloaf. Bake at 425º 15 minutes. Reduce the oven temperature to 325º and bake about 50 minutes longer or until an instant read thermometer reads between 140 and 150 degrees. Let the meatloaf rest a few minutes before slicing.
1/2 cup low carb ketchup
1/4 teaspoon dry mustard
2 tablespoons granular Splenda
Makes 8 servings
Can be frozen
Per Serving: 279 Calories; 19g Fat; 24g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This came out a bit more moist than my Roast Meatloaf recipe, which is what I was hoping for. I let it bake to 150º, but I think I will try 140-145º next time so that it will be juicier. I might also add another 4 ounces of cheese and see if that helps. I also think it could use a bit more salt so I'll try 3 teaspoons of seasoning salt.
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