Oh my!!! This is a winner, everyone loved it. It tastes just like what it is called. Try it, I do not think you will be disappointed in the least. BTW, I forgot to put in the pork rinds, you don't even need them, it is very firm just like meatloaf should be.
Roxanne

Did you ever figure out the carb count per serving?

No, I will work on that later today if I get a chance, that is unless one of my buddies will run it for me.

Sounds so delicious...I read about it in your journal today. At first when I looked over the ingredients, I thought it might be slightly on the salty side, so I was SO happy when you said it would be alright to nix the pork rinds. Now have you made it again with all 8 oz. of cheese? Any saltiness issues?

Thanks for what looks like a GREAT recipe!

Oh, I'm so glad that someone bumped this up because it is going right on my meal plan and soon. It sounds delicious!

ditto what CaseyZee said:-)

Thanks always looking for a new meatloaf!

THis was really good! THanks for sharing!

Hello everyone.

Glad that those that have tried enjoyed the meatloaf.

Gina ran the numbers for us, (TY Gina) so I thought that I would post em. This is not ran with the pork rinds as I have found that you do not need them. So, if you use the rinds add to your numbers.

Enjoy.
Rox


cals: 664.3
fat: 56.6
protein: 32.3
net carbs: 2.7

Thanks for this amazing recipe, I tried it today and it tasted great!

It's one of my staples - a go-to comfort food.

You are welcome Justin. Glad that you like it Gypsybryd. We love it as well.
Rox

That does lound good, think I may try it tomorrow night, thanks!

I wonder if this would work just as well with American cheese. There is something about it's rich texture and appetizing color that just makes it more attractive than Parmesan...

Do you mean as a filling or to mix into the meat? You can stuff the meatloaf with anything you want, but you definitely cannot use American cheese as a substitute for parmesan in the meat mixture itself. The parmesan cheese you should use is the dry, powdery, grated kind. It's a replacement for dry bread crumbs.

I'm strictly anti-American cheese. If you want color in the filling, I'd personally use cheddar.