My version of the Atkins low-carb meatloaf
This makes eight small (8-oz) meat loaves, each of which serves two people or is enough for two meals. I’ve blogged the recipe before, but my recipes tend to change over time. This is the latest iteration.
4 jumbo or extra-large eggs
1 small can/jar tomato paste
6-8 cloves garlic, minced
1.5 Tbsp fish sauce or Worcestershire sauce
1 Tbsp dried thyme
2 Tbsp Mexican oregano
1 Tbsp ground ancho chiles
1 Tbsp dry mustard or 2-3 Tbsp Dijon mustard
2 Tbsp horseradish (get the kind that’s refrigerated)
2 tsp liquid smoke
2 tsp salt, or to taste
2 tsp freshly ground black pepper, or to taste
6-8 ounces grated Swiss or cheddar cheese or crumbled blue cheese
Whisk the eggs well in a large bowl (somewhat larger than you think you’ll need: I use my very largest Rösle bowl), 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 a wire whisk to mix the meat with the liquid ingredients as I go. Because ground meat tends to stick together, I tear apart the packaged lump of meat to add it in walnut-sized clumps.
1 pound ground beef
1 pound pork sausage
1 pound ground veal (hard to find & expensive; substitute ground pork and/or beef)
1 pound ground lamb
The idea is to have a total of 4 lbs of ground meat, including veal if you can get it. You can use ground bison/buffalo meat for some; you might even try ground turkey.
Line a rimmed baking sheet with Reynolds nonstick foil.
Recipe makes 8 mini-loaves, which I mold using a 1-cup ramekin: I oil the ramekin, pack it full to the rim, invert it to place molded mini-loaf on the foil. The ramekin I use holds just a little over one cup if filled to the very brim, so each mini-loaf is just a little over 8 oz, Thus 1/2 a mini-loaf is a meal.
If you have some of the meat mix left over (not enough to fill the ramekin), just add small amounts to the loaves already made to use up the excess.
Bake at 375ºF for about 33 minutes for the mini-loaves or 45 to 60 minutes for a single large loaf, to an internal temperature of 145ºF or more (because of the pork).
Makes 16 servings of roughly 4 oz each: 1/2 of a mini-loaf. Can be frozen