Healthy Recipe of the Week

Low Carb Meatloaf

2 # grass fed ground beef 85/15

2 T butter, unsalted

Zucchini 250g (8.8 oz.)

1 ½ red pepper 250g

½ large onion 125g

1 egg

¼ t red pepper flakes

2 t soy sauce

1/2 t table salt

4 dashes Worcestershire sauce

½ t thyme

1 serving = 1/8 of the loaf, carbs- 3.6725, protein- 91, fats- 20.7

Grate the onion, peppers, & zucchini then sauté in the unsalted butter until the liquid has evaporated.

Combine the egg & seasonings in a large bowl.

Add the meat & veggies to the bowl and blend well using your fingers. Be very careful if you did not let the veggies cool.

Form a small patty to cook & test for seasoning. Add up to another 3/8 t salt to taste. You only have to do this once until you know how much salt you prefer. When good, then put into a greased loaf pan and cover with foil. Bake for 2 hours at 300 degrees, uncovered for the last 30 minutes.

I use a kitchen scale for recipes, but I’m more comfortable with eyeballing things, so if you are too, it will still turn out fine. I use a food processor to cut down on preparation time. It is the low, slow cooking that makes the meat extremely tender. I have gotten raves for this meatloaf. I hope you enjoy it, too.

T = Tablespoon

t = Teaspoon

# = Pounds

g = Gram