Low-Carb Meatloaf

I was so hoping to be sharing about my trip to the Betty Crocker kitchens today, but it looks like my husband decided to share his sick germs with me, and I have WAY too many pictures to go through right now, especially feeling like I do. So, instead you get meatloaf – again – today.

Is it beginning to feel like all I blog about is meatloaf and muffins? I really do make more than just meatloaf and muffins! But after last week’s meatloaf disaster, I felt like I had to redeem myself.

Actually, a woman in my neighborhood had a stroke a little while back, and she is back at home now, with the help of family. Another girl in my neighborhood, realizing the stress and the burden the family is dealing with, decided to organize for a few freezer meals to help ease the burden. I gladly agreed to make a few meals.

I don’t do freezer meals very often. I wish I could, but all I have is a teeny freezer that is always packed full. So that was obstacle #1. Obstacle #2 was that the meals needed to be healthy and low carb since this woman had diabetes. I obviously don’t cook low carb, so I was really at a loss of what to make.

Finally, the idea of meatloaf came to me. And of course, with a quick internet search, I was presented with lots of options. I made mini meatloaves so that I could pack them individually for individual meals. I’m so glad to say that this recipe worked perfectly! I do have to admit, though, that all I tried was one little bite. I made one extra loaf for my husband, and a mini loaf so that I could taste test it in order to blog about it. In my honest opinion, all it was missing was some sauce on top. But I guess that would make the recipe not so low-carb anymore!! Once again, thank goodness for the internet!

Low-Carb Meatloaf
adapted from Escape From Obesity

makes 8 individual meatloaves

total time: 40 minutes

2 pounds extra lean ground beef
1 8-ounce can of tomato sauce
3 tablespoons soy sauce
1 tablespoon onion powder
3 tablespoons fresh parsley, minced
ground black pepper to taste
2 whole eggs
1/2 cup Parmesan cheese (you wan the powdery kind, like Kraft in a can. This is the binder.)
1 piece raw bacon, cut up very fine

Preheat the oven to 350F.

Combine all the ingredients in a large bowl and mix until combined. Form into 8 small loaves. Place loaves on a baking sheet with raised edges.

Bake in the preheated oven for about 20 minutes, or until a thermometer inserted in the middle reads 160F. Take the tray from the oven and carefully pour off the fat. Let the meatloaf rest for a few minutes before serving.