Someone said that my daily intake (when posted) is quite meatless. Many days, it is. I do not eat a lot of meat. (I do get plenty of protein. I eat a lot of protein bars, cheese, beans, etc.)
Frankly, it if it’s not the right consistency (meaning cooked correctly) or ready to go (at a restaurant, or “ready to eat,”) I won’t bother.
Case in point: steak. I love steak, however if I make it myself, it has GOT TO BE SOMETHING CHEWABLE. Soft, somewhat rare and fresh. Or, ground beef. Ground beef is easy to eat. In fact, one of the easiest meats. Figures.
When in doubt, make meatballs, or meatloaf! I just don’t call it meatloaf because the kids quiver, if I call it a huge meatball, they eat it. It’s the word LOAF, meat should not LOAF. Ick.
Here’s a recipe from George Stella’s Low Carb and Lovin’ It, Low Carb Comfort Foods:
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1/4 cup sugar substitute (recommended: Splenda)
- 2 teaspoons white vinegar or water
- 2 pounds ground chuck (may use meat loaf mix with ground pork)
- 2 eggs
- 1/2 cup grated Parmesan
- 1/4 cup red onion, diced small
- 1/4 cup roasted or fresh red bell peppers, diced
- 2 tablespoons chopped fresh parsley leaves
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 pound prosciutto, or any type of ham, thinly sliced
- 1/4 pound provolone cheese, sliced
Preheat oven to 350 degrees F.
In a small bowl, mix together the tomato topping ingredients.
Set aside. You may add a few drops of water to thin to a ketchup
In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
Working on a waxed paper lined sheet pan or counter, form
meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper.
Place a layer of prosciutto slices on top, followed by a layer of
provolone slices. Roll up the stuffed meatloaf mix like a burrito and
seal the edges all around by pinching the meat.
Place the roll, seam side down, into a 5 by 9-inch loaf pan.
Spread a heavy coat of the tomato topping to completely cover the top
of the meatloaf. Place in oven and bake for about 1 hour and 15
minutes, or until the temperature on a meat thermometer registers 165
degrees F. Drain fat and let rest at least 10 minutes before slicing.