This holiday season, enjoy delicious and hearty meals without succumbing to the seemingly inevitable winter weight-gain. This delectable low-carb recipe requires little effort but delivers flavor and satisfying results!
This fun dish makes six to eight servings. The juices will seep out and form their own sauce while it cooks, so you won’t need ketchup—just spoon the juices over the meat when serving. We’ve opted for low-carb bread slices, which can be found in a number of specialty food stores, to act as the filler in the meatloaf—absorbing the juices and keeping the meat moist. Other ingredients that can do this include spinach or green peppers that will both add some density, but you’ll still get a lot of juice!
8-oz can tomato sauce (or tomatoes with chili peppers if you want to add some zing)
3 eggs, beaten
1 lb ground pork
1 lb ground veal
2 slices low-carb bread, crusts removed, broken into small pieces
½ cup grated parmesan cheese
½ onion, chopped fine
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon kosher or sea salt
1 teaspoon coarsely ground black pepper
4 slices bacon
1. In a large mixing bowl, combine tomato sauce, eggs, meats, bread pieces, cheese, onion, garlic, and parsley. Wash your hands, and use them to stir the mixture. Season with salt and pepper. Form into a brick shape that will fit nicely in the slow cooker.
2. Cook the bacon in the microwave for a few minutes until just cooked. Wrap it over the loaf, tucking the ends under. Place the loaf in the slow cooker. Cover and cook on Low for 7 to 8 hours, or on High for 5 to 6 hours.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.