Slightly Italiano Meat Loaf Recipe - Cooking Index
Slightly Italiano Meat Loaf Recipe - Cooking Index
I like to have meatloaf around for breakfast, dinner, or as a cold snack. I enjoy it fried and served with eggs for breakfast or heated under the broiler, then spread mayonnaise and Dijon mustard on it, smothered with cheese and a few slices of tomato and broiled until the cheese is bubbly.
Courses: Main Course| 4 oz | 113g | Pancetta - diced |
| 3 | Eggs | |
| 3 lbs | 1362g / 48oz | Lean ground beef |
| 1/2 cup | 31g / 1.1oz | Finely-ground pork rinds |
| 1/2 cup | 73g / 2.6oz | Freshly-grated Parmesan cheese |
| 2 tablespoons | 30ml | Finely-chopped parsley |
| 1/2 cup | 31g / 1.1oz | Finely-chopped onion |
| 2 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Chili powder |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 2 tablespoons | 30ml | Finely-diced sun-dried tomatoes |
Preheat oven to 350 degrees.
Grind the pancetta in a food processor. Add the eggs and pulse to combine. Place in a large bowl and add the remaining ingredients. Mix well with your hands and pack into a 12- by 4 1/2-inch loaf pan.
Bake at 350 degrees for 1 hour and 15 minutes. Let cool for 15 minutes before cutting.
This recipe yields one 12- by 4 1/2-inch loaf, approximately 12 slices.
Total Carbohydrates: 16.26 grams
Total Carbohydrates minus Fiber: 11.59 grams
Carbohydrates per Serving: 1.35 grams
Carbohydrates per Serving minus Fiber: .96 grams
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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