“If 40 million people say a foolish thing it does not become a wise one.” W Somerset Maugham
If there is one dish I consider a comfort food that most people wouldn’t associate with lo-carb it’s meatloaf. The general belief is that meatloaf has to have some kind of breadcrumbs or oatmeal or whatever in order to hold everything together or to honor the memory of our foremothers. Or is it that sacred statement, “That’s the way we’ve always done it.” Time to move on.
It’s also possible to simply mix some egg and shredded cheese into the ground meat and have the whole thing pop out of the oven holding together and looking and tasting like a regular meatloaf. Actually, it’s possible to put your family on a lo-carb eating plan (once again, notice the clever way I avoid the word, diet) without them ever knowing it until their belly’s begin to disappear and they start helping you with the dishes. Well, let’s not go too far with this fantasy.
2 pounds ground beef
1/4 cup lo-carb ketchup
2 t dry onion flakes
2 t seasoning salt (recipe below)
1/4 t pepper
2 ounces shredded cheese, choose your favorite
glaze (recipe below)
Mix everything except the glaze in a large bowl. Line a 9×5 loaf pan with heavy duty foil. This will make cleanup easier and keep any juices from running over the sides of the pan and messing up your spotless oven.
Spread the glaze over the top and bake at 425 degrees for 15 minutes. Then, reduce the oven temperature to 325 degrees and bake for an additional 45 minutes. Let the meatloaf rest for a few minutes before slicing. Once again, you did all the work and the meat gets to rest.
1/2 cup lo-carb ketchup
1/4 t dry mustard
1 T granular Splenda
BONUS RECIPE FOR SEASONING SALT:
3 1/2 t smoked paprika
1 t salt
2 1/2 t garlic powder
2 t onion powder
1 t black pepper
1 t celery salt
Mix everything together and store in a little jar or other airtight container.
Or you could simply purchase something that’s labeled Seasoning Salt and use that. Keep your life as simple as it needs to be.
AND THEN EVERYTHING HIT THE FAN.
Bright and early I decided to actually make the meat loaf (I’ve made it once before) so I could take a picture for this post. Everything was lovingly mixed together. The oven was heating. I went to my cupboard to get a 9×5 loaf pan. Seems I don’t have one.
I was going to use three or four small loaf pans when I spied a 7 1/2 by 7 1/2 aluminum cake pan. I did the math and decided that the cake pan would work.
So the question became, do you line an aluminum pan with aluminum foil for this adventure? I didn’t line the pan and then remembered that the lining was meant to provide higher sides to the pan and keep the meatloaf from spilling grease all over the bottom of the oven.
Additionally, I would have to serve the meatloaf in squares instead of slices. That’s my worst problem today. I am truly blessed!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.