Low Carb Veggie Meatloaf

Serves: 6-8 depending on thickness of slices
Carbs Per Serving: 2-3 NET carbs per medium slice
Prep Time: Prep: 20 min /Cook: 45 min = 65 total
Effort: Easy

1 lb ground beef (80% lean)
1 lb ground chicken
1 large or extra large egg, beaten
1 large red pepper, diced
1 medium sweet onion, diced
1 tbs minced garlic
2 tbs of minced carrot
1 medium celery stalk, diced
1/4 cup shredded Monterrey or mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp Beef Bouillon powder
cilantro or parsley,
salt & pepper to taste

How to Prepare:
Mix meats and egg together.
Saute all veggies (celery, pepper, onion, garlic, carrots) in a saucepan with 1 tbs of butter until softened. Cool mixture for about 10 minutes and then add to the meat. With clean hands, mix well until veggies are evenly distributed amongst the meat.
Add all the rest of the ingredients except the shredded cheese. Make sure the mixture is well combined.
In a loaf pan or in a regular roasting pan, shape meat to make a loaf. Add the shredded cheese to the top.
Put aside to “rest”. Preheat oven to 375 F. Put meatloaf into oven and cook for about 45 minutes – I use a thermometer to check – 170 F internal temp.

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