Later On

A blog written for those whose interests more or less match mine.

My version of an Atkins meatloaf recipe

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“Atkins” meaning that it is a low-carb recipe—no bread or rolled oats, for example.

4 jumbo or extra-large eggs
1 small can/jar tomato paste
6-8 cloves garlic, minced or crushed
1 Tbsp fish sauce or Worcestershire sauce
1 Tbsp dried thyme
1 Tbsp Mexican oregano
1 Tbsp ground  Ancho chili
1 Tbsp dry mustard or 2-3 Tbsp Dijon
1 tsp salt, or to taste
1 Tbsp freshly ground black pepper, or to taste
6-8 ounces grated Swiss cheese or crumbled blue cheese

Whisk the eggs well in a large bowl (somewhat larger than you think you’ll need), then add the rest of the ingredients listed above and whisk well to mix.

Add the following, mixing as you go. I do this in stages, using the wire whisk to mix the meat with the liquid ingredients as I go. Because ground meat tends to stick together, I tear apart the lump that comes in the package as I add and whisk in small clumps.

1 lb ground beef
1 lb pork sausage
1 lb ground veal (hard to find and expensive; substitute ground pork and/or beef)
1 lb ground lamb

The idea is to have a total of 4 lbs of ground meat, with veal if you can get it. You can try ground bison/buffalo meat for one of the meats, but I didn’t like it: expensive, not enough fat, makes meatloaf crumbly. You might even try ground turkey. My supermarket routinely has ground lamb, though in 3/4 lb packages—so I just use a little more of the others, to come out close to a total of 4 lbs. Mostly, though, I use just beef and pork, half and half.

Use Reynolds nonstick foil to line a rimmed baking sheet.

Recipe makes 8 mini-loaves, which I mold using a small ramekin: oil the ramekin, pack it full to the rim, invert into your hand, place molded mini-loaf on the foil. The ramekin I use holds just a little over one cup if filled to the brim, so each mini-loaf is just a little over 8 oz. Thus 1/2 mini-loaf is a meal.

If you have some of the meat mix left over (not enough to fill the ramekin), just cook it as a hamburger—or add small amounts to the loaves already made to use up the excess.

Bake at 375ºF for 45 to 60 minutes for a single large loaf or about 30 minutes for the mini loaves. Internal temperature reads 145ºF or more (because of the pork). Mine take about 33 minutes.

Makes 8 half-pound servings (rather large servings) or 16 reasonable-size servings.
Can be frozen.

Written by LeisureGuy

11 April 2016 at 12:19 pm

Posted in Food, Low carb, Recipes

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