Low Carb Stuffed Meatloaf Minis Recipe 425 Food

LOW CARB MEATLOAF

Steps:

• Preheat oven to 375 degrees.
• Mince the green pepper, onion, and garlic.
• Add to a large bowl with the ground beef, eggs, almond flour, cheddar, Parmesan cheese, Worcestershire sauce, salt, and pepper. Use your hands to combine.
• Shape mixture into a loaf, about 7x4 inches, and place in a 9x13 baking dish.
• Cut the bacon slices in half and drape over the meatloaf.
• Bake for 25 minutes.
• Whisk together the ketchup and Italian dressing. Spoon half of the mixture over the meatloaf.
• Increase heat to 425 and bake an additional 10 minutes and then spread the remaining sauce over the meatloaf.
• Continue baking for 10-15 minutes or until the internal temperature reaches 160 degrees.
• Let rest 5 minutes before slicing and serving.

LITTLE MOZZARELLA-STUFFED MEATLOAVES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
• Break the meatloaf mixture into a large bowl and use your hands to lightly work in the onion, bread crumbs, egg, parsley, Worcestershire sauce, mustard, salt, Italian seasoning, garlic powder, and pepper until evenly mixed. Take care not to overwork the mixture.
• Space the pancetta slices, if using, a few inches apart on the prepared pan and put the cutter on top of 1 piece. Divide the meatloaf mixture into 4 equal portions. Press a piece of cheese into the center and then press the meat around it to enclose it completely. Put a portion in the cutter and press gently so that it covers the pancetta evenly, and makes a neat, flat disk. Repeat with the remaining meatloaf mix to make 4 little loaves. Remove the cutter.
• Whisk the glaze ingredients in a small bowl, and then spread about 1 tablespoon of the mixture over the top and sides of each meatloaf. Bake for 10 minutes, then reduce the heat to 325 degrees F. and bake until cooked through, about 15 minutes more. To serve, ladle some hot marinara sauce into the centers of 4 plates, and set the meatloaves on top.

MINI MEATLOAF - LOW CARB

Steps:

• Preheat the oven to 350°F Spray a baking dish with cooking spray. (Make sure it has sides so the grease doesn't drip into your oven).
• Cut the 4 oz of cheese into 4 equal parts, longways. Mix together the ingredients for the sauce. Set both aside for later.
• Using your hands, mix the remaining ingredients together in a large bowl. Divide the mixture into 4 equal parts.
• Take the divided amount & shape it around 1 chunk of cheese, making it into a loaf shape.
• Place into the baking dish then repeat with the other 3. Brush the sauce over all 4 meatloaves.
• Bake in the oven for 35-40 minutes then drain off any excess grease. Serve immediately or let cool then freeze in individual containers for later use.

LOW CARB STUFFED MEATLOAF MINIS RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 350° F. In a large bowl, mix together the beef, eggs and everything except the pepper strips, ham and mozzarella. 2. Use 1⁄2 the meat mixture to equally line the bottom of all 8 sections of the mini loaf pan. 3. Next place equal amounts of the strips of peppers, ham and cheese into the center of each compartment and press into the bottom layer of meat mixture. 4. Cover each section of the pan with the remaining beef mixture and press down lightly, sealing the fillings in as best as possible. 5. Bake for about 25 minutes, or until the temperature on a meat thermometer registers 165° F. Drain fat and serve. Calories 370/ Fat 17g/ Protein 48g/ Fiber 0g/ Net Carbs 3g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

LOW CARB STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
• In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
• Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
• Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.

LAURIE'S LOW-CARB MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Mix meat and other ingredients.
• Shape into a firm oval loaf in shallow baking pan.
• Bake for 1 hour.
• Makes 6 servings.
• Laurie's Note: Total 11 carbs.
• This was really good- very moist.
• When I removed it from the oven the baking pan was full of fat.
• I didn't pour it off; just let the meatloaf sit and soak it back up.
• Lana's Note: We like our meatloaf a little drier, so I drained off the fat.
• I have tried this recipe both ways& both are very good.