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joylou's low-carb meatloaf

November 23, 2017

This is my second attempt at making my own low-carb meatloaf recipe.

  The last one went down the garbage disposal!  Yuck! 

This time I knew it was going to be great because it smelled so amazing baking in the oven. 

 

 

 

I like to get all my ingredients out on the counter, instead of one at a time as the recipe calls.  Then, when I use an ingredient straight out of its container, I immediately return it to its spot in the fridge or cabinet.  I find I make less boo boos this way.

 

 

 

  

I use disposable latex gloves to get in there and mix everything up really well, and I don't get anything underneath my fingernails.  (I don't like that feeling at all!)

                                 

 

I baked 45 minutes at 350°, then covered with about two-thirds of the sauce

and back into the oven it goes!

 

 

 

 

It's stick me with a fork...or thermometer...done!

 

 

Preheat oven to 350°.  Lightly coat loaf pan with non-stick spray.

 

Ingredients:

 

1 1/2 lbs. lean ground beef                                       1/4 tsp. ground ginger 

1/2 C. almond milk (I used vanilla!)                          1/2 tsp. Worcestershire Sauce

2 eggs                                                                       1/4 tsp. black pepper

3/4 C. ground pork rinds                                           1 tsp. salt   

1 small chopped onion                                              1/4 C. Truvia Brown Sugar Blend

1/2 C. Heinz Reduced Sugar Ketchup

 

Combine well all but last two ingredients in medium bowl. In a small bowl stir together ketchup and brown sugar blend.  Place ground beef mixture in lightly coated loaf pan and shape.  Bake at 350° for 45 minutes. Take out of oven and coat top of loaf with sauce, but don't use it all, though!  Bake an additional 15-20 minutes until center temperature is 160°.  If loaf top is browning too much, you can cover with aluminum foil.  When thoroughly cooked through, remove from oven and coat top with remaining sauce.  Let sit 5 minutes, carefully remove from pan and place on serving plate.

 

 

 

 

 

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