Low Carb Meatloaf
It is full of flavor and texture to keep it interesting.
I will try to get a picture posted soon. Bon appétit!
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- 2 Tbsp
- oil, olive, coconut, or other high quality oil
- 1 small
- onion, finely chopped
- 1 medium
- carrot, finely chopped
- 1 stick
- celery, one stalk, finely chopped
- 2 clove
- garlic, minced, ( more to taste)
- 2 lb
- ground beef. (can use a mixed meat blend if desired
- 1/4 c
- ground flax seeds
- 2 large
- eggs, large
- 1/2 c
- tomato juice
- 2 Tbsp
- parsley, fresh chopped
- 1 tsp
- 1//2 tsp
- ground black pepper
- 4 slice
- uncooked bacon, cut in half
- can add chopped jalapeno peppers, or other peppers to taste, finely chopped
1Preheat oven to 350°. Lightly grease or oil a baking sheet with sides.
2In a large skillet over medium heat, pour in oil. Sauté onion, carrots, celery, and garlic, stirring occasionally , until tender, approximately 5 to 7 minutes.
Place sautéed vegetables in a large bowl and set aside to cool until room temperature.
3And beef, flax seeds, eggs, tomato juice, parsley, salt, and pepper to the bowl.
4With your hands, transfer the mixture to the baking sheet and shape into a loaf shape, about 9" x 5". Cover the loaf, top and sides, with the strips of bacon. Press in gently.
5Bake loaf for one hour and 15 minutes, or until a meat thermometer inserted into the center registers 160°, and the meat exhibits no pink.
Let loaf rest for 15 minutes before slicing.
Makes eight servings.