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Nutrition Facts
Serving Size 1 (262g) Recipe makes 4 servings
Calories 316
Calories from Fat 155		(49%)
Amount Per Serving		%DV
	Total Fat 17.2g	26%
	Saturated Fat 7.0g	34%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 137mg		45%
Sodium 582mg		24%
Potassium 587mg		16%
Total Carbohydrate 9.6g		3%
	Dietary Fiber 1.3g	5%
	Sugars 3.8g
Protein 29.6g		59%
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By: TheDancingCook

Meatloaf - Low Carb

Recipe #52950 | 1½ hours | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Mimi Bobeck
Feb 2, 2003

SERVES 4 (change servings and units)

Ingredients

3/4 lb lean beef
1/2 lb turkey breakfast sausage
2 ounces college inn chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 large egg, slightly beaten
1 slice whole wheat bread, torn into pieces
2 tablespoons ketchup
salt and pepper
vegetable oil cooking spray

Directions

1
Preheat oven to 350°F.
2
Mix all ingredients except vegetable oil spray and ketchup in a large bowl until just blended.
3
Pack mixture into a loaf pan coated with cooking spray.
4
Spread ketchup over top.
5
Bake for 1 hour or until meatloaf registers 160°F.
6
Let loaf stand in pan for about 10 minutes before slicing and serving.

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Featured Reviews for This Recipe

From: Chef #726534

On Jul 12, 2008

Shame on you. This recipe is not low carb.

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From: AnnaBanana1982

On Feb 26, 2007

I thought it was good. I'm just not quite used to the turkey sausage it calls for. Thanks for the recipe.

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From: MailbagMary

On Jul 20, 2006

This was wonderful! I have never used a recipe for meatloaf before. I just made it up as I put it together, and I haven't been happy with the results for awhile. So I decided to try a recipe for a change. I was not sorry! The only change I made was doubling the recipe. Also, I had no chicken broth or celery. Intead I used milk, and celery seed. I chopped all veggies in the food processor, which made it so easy to make. For the topping I added some chili powder and brown sugar, which was an idea I got from reading other meatloaf recipes on here. I served it with just harvested steamed parsley potatoes, and a garden fresh salad with nectarines and avacado. This is a keeper, and I will be making this often. Thank you, Mimi for a great recipe!

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From: Chef #864006

On Nov 20, 2008

This was good and I don't understand the previous comment. This recipe seems low-carb to me.

1 person found this review helpful

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Read all 9 reviews