Italian Meatloaf
 

I searched the forum messages for a meatloaf recipe. Only found the Atkins version. Here's what I made tonight.

Italian Meatloaf

1 lbs ground beef
1 lbs ground chicken
2 cups marinara sauce
1/2 cup freshly grated parmesan cheese
1/2 cup shredded some other cheese (I used garlic italian)
1 tbs italian seasoning
2 oz bag of pork rinds, finely crushed
2 eggs

Reserve 1 cup of the marinara sauce. In a large bowl, mix the rest of the ingredients. Form into a loaf shape and bake in a 350 degree oven for 45 minutes. Add the reserved marinara sauce to the top of the meatloaf and place back in the oven for an additional 15 minutes.

I'm the cook for a house of 4 guys. One of my roommates is very supportive and adventurous when it comes to eating new things. I warmed him in advance that there were pork rinds in this recipe. He proclaimed it very tastey. While my other two VERY finicky roommates did tell me this meatloaf was not as good as "my last two" (which was made with bread crumbs), they did say it was good. And I thought it tasted fantastic. Granted, they of course changed their story when they learned it was made with pork rinds. Then of course it didn't taste that great at all. They're such weenies. :)

Sounds yummy!! Do you buy premade marinara or make your own? If you buy, do you mind posting which brand you like?

Thanks,
Carla

Oh, I wish I made my own. I'm not quite that good of a cook yet :) I use Victoria brand. It's the only one I've found that lists a serving as 1/2 cup instead of just 1/4 cup. And it's 4g carbs, minus 2g fibre for an ECC of 2g per serving. It's the marianara sauce I use on the yummy chicken parm recipe that VictoriaT posted here .

Thanks! Hope my rinky dink town carries it!!!

Thanks again,
Carla :)

More meatloaf, please...
 

Here's another recipe for meatloaf from our friend, Karen...

http://www.lowcarb.ca/karen/recipe005.html

I like it very much and it is delicious served in many different ways. I took Karen's suggestion and tried it fried with eggs for breakfast and it was great. It also slices and freezes very well.

Mmmmm...meatloaf gooood......

Donald :wave:

I'm just not a meat loaf person, and was surprised I liked what I made with the pork rinds. Karen's sounds very yummy, and I'm sure is much better than mine. I'll give her's a whirl and let you know how it turns out. :)

Meatloaf
 

I don't eat beef anymore but did as a kid and I remember really liking my mom's "italian meatloaf" so i thought i would spread the recipe since I haven't seen any like this. Make a basic meatloaf recipe, ground beef, egg, (porkrinds instead of bread crumbs i guess), add dried oregono, parsley, garlic and parmesan cheese to spice it up. Mix this whole mess up and greese a pie pan. Spread half of the mixture on the bottom of the pie pan making a nest and then in the center of the nest place grated motzeretta cheese. Put the rest of the meatloaf over the top of the motzerella being sure to seal the motzerella inside. Bake as regular. When you cut into the cooked meatloaf the motzerella will be all melted and cheesy and gooey. I loved this recipe as a kid. Sometimes some of the cheese will escape but it probably just means the inside is cooked.

Hope you enjoy this,

oldrade

Hey, that's a great idea! I've made Karen's Italian meatloaf, but who'd have thought of stuffing it with cheese? I'll have to try that!

Cheesy Italian Meatloaf
 

Cheesy Italian Meatloaf

Ingredients:

1 cup of small curd cottage cheese
2 cups of mozzarella cheese
1 teaspoon of McCormick's Beef Seasoning (Spaghetti)
1 cup of chopped green pepper
1/2 cup of chopped onion
1 cup of Ragu Homestyle Pizza Sauce (or any other low carb sauce)
2 pounds of ground beef



Directions:

Mix cottage cheese, beef seasoning, green pepper, onion, pizza sauce and 1/2 cup of mozzarella cheese in a bowl.

Add the ground beef and mix thoroughly.

Spread the mixture into a 9x13 baking dish.

Bake on 350 degrees for approximately 35-40 minutes.

Remove from the oven and pour off excess grease.

Pour remaining 1.5 cups of mozarella cheese on top of the meatloaf and then place back in the oven.

Remove when the cheese has melted on top and serve.



I cut the meatloaf into 4 pieces and with the ingredients that I chose, each piece was only about 10.5 carbs.

Zucchini Meatloaf Italiano
 

This is easy to prepare and very good.:yum:

Zucchini Meatloaf Italiano

3 TBSP Olive Oil
2 medium zucchini's, chopped (approx 1 1/2 cups)
1 medium onion, chopped
2 or 3 cloves garlic, crushed
1 1/2 lbs. ground beef
2 TBSP snipped fresh parsley (dried works also)
1 egg
3/4 cup grated parmesan cheese
1 tsp salt
1/2 tsp pepper

Preheat oven to 350f
Mix the beef, parsley, egg, cheese and salt/pepper in a large bowl.
Heat the olive oil in a skillet and saute the zucchini, onion & garlic for 7-8 min.
Let the veggies cool a bit, then put them in a big bowl with the meat mixture, and mix thoroughly.
Take the mixture and put it in a large loaf pan, if you like, or form the loaf right on a broiler rack so the grease will drop off.
Bake for 75-90 min. or until juices run clea, but the loaf is not dried out.

yields 5 servings
each servings has 2g net carbs and 29g protein

This is fantastic as leftovers. Try the low carb ketchup with it. :agree:

Debi,

that sounds so yummy! :yum:

Welcome to the forum :wave:

Thanks Gretchen. This is a great site. I've gotten a lot of great recipes and tips. I am having this meatloaf for dinner tonight. I really like it.

I can't wait to try this Debi! Now I just need to hurry along the zucchini plants :lol:

wow sounds great, thanx!!

Another really great thing to add is fresh sliced mushrooms (about 1/2 cup).