1 pound ground beef
1 pound ground pork
4 ounces parmesan cheese, 1 cup
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons onion, chopped, or 1 1/2 teaspoons dry minced onion
4 slices raw bacon
In a large bowl, beat the eggs with a fork. Beat in the parmesan cheese and seasonings until well-blended. Add the meats and mix well with your hands until no streaks of parmesan are visible. Gently shape into a loaf in a foil-lined and greased 9x13" baking pan or lightly pack into a 9x5" loaf pan. Lay the bacon strips over the top lengthwise then spread the glaze over the whole meatloaf. Bake at 350º for 60-65 minutes or until the meat is done in the center. Let rest a few minutes before slicing.
1/2 cup Better "Heinz" Ketchup, or other low carb ketchup
1/4 teaspoon dry mustard
2 tablespoons granular Splenda
Mix all ingredients in a small bowl.
Makes 8-10 servings
Can be frozen
Per 1/8 Recipe: 342 Calories; 23g Fat; 30g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/10 Recipe: 274 Calories; 18g Fat; 24g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
This is based on my regular meatloaf recipe except I used parmesan in place of the bread crumbs. I baked it according to the original recipe for 70-75 minutes, but it came out a bit too well done so I will try baking it for only 1 hour next time.
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