Born to be a cheap yet filling alternative to meat, meatloaves only need to get rid of their carb fetters to be a delicious high quality meal on our table.
As I lately have a little time, I had been surfing on the internet last week. Attempting to find new, intriguing tips, inspirational recipes that I’ve never tried before, to impress my loved ones with. Looking for quite some time unfortunately could not find any interesting stuff. Right before I thought to give up on it, I ran across this tempting and easy treat simply by chance. The dessert seemed so yummy on its snapshot, that called for prompt action.
It had been not difficult to imagine the way it is made, its taste and just how much boyfriend will probably enjoy it. Mind you, it is quite easy to please the guy when it comes to puddings. Anyway, I visited the page: Suncakemom and used the step by step instuctions that had been coupled with great pics of the method. It really makes life less difficult. I could suppose it’s a bit of a effort to take snap shots in the middle of cooking in the kitchen because you typically have sticky hands and so i pretty appreciate the hard work she put in for making this post and recipe conveniently followed.
That being said I am encouraged to present my own, personal recipe in the same way. Many thanks for the concept.
I had been tweaking the original formula to make it for the taste of my loved ones. I must say it turned out a great outcome. They enjoyed the flavour, the consistency and loved getting a delicacy like this in the middle of a hectic workweek. They quite simply demanded even more, many more. Hence the next occasion I’m not going to commit the same miscalculation. I am going to double the quantity to keep them delighted.
This low carb meatloaf recipe recipe was provided to us by SunCakeMom
Mix all the ingredients together in a bowl.
Place the mixture onto a baking tray and form a loaf from it. Applying oil on our hands before handling the meat helps preventing the meat sticking to it.
Place the tray into a 350°F / 180°C oven for a half an hour.
While the meat is roasting in the oven make the tomato sauce. This can be done beforehand and taken out of the freezer or if in dire needs, some ketchup would do it too. Check out how to make Tomato sauce, BBQ sauce or Bravas sauce in the: Low Carb Condiments
After half an hour of roasting take the meatloaf out and spread the tomato sauce on top.
Place the meatloaf back into the oven and roast 30 minutes more on a higher rack.
After 30 minutes the meatloaf should be ready. If we aren’t happy with the consistency or color of the tomato on top we can roast it for another 10 – 15 minutes on the highest temperature. This extra roasting will darken and thicken the sauce.
