Skinny Crock Pot Recipe Forum - Italian Garden Meatloaf (low carb)

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May 21, 2013, 8:30pm

Skinny Crock Pot Recipe Forum :: Recipes :: Low Carb Recipes :: Italian Garden Meatloaf (low carb)

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Topic: Italian Garden Meatloaf (low carb) (Read 6,305 times)

SkinnyCrockPot
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Italian Garden Meatloaf (low carb)
« Thread Started on Oct 20, 2011, 2:47am »

Italian Garden Meatloaf (low carb)

Originally posted by Ginger Carroll Morris

2 lbs. lean ground Beef
1 cup carrots-chopped fine
1 entire celery heart-chopped fine
1 medium onion-chopped fine
1 pint of mushrooms-chopped fine
1 jar of organic spaghetti sauce-halved-or make your own
3 cloves garlic-pressed
Salt to taste-I used about 1 1/2 teaspoons of sea salt
A handful of fresh basil-chopped
1 cup of shredded mozzarella cheese
3-4 slices of aged provolone cheese (or just use more mozzarella)
2 eggs-whisked

Mix all ingredients together leaving half of spaghetti sauce and the provolone for an hour or so before serving. Cook in crock pot on low for 6 hours or so. In the last hour or so top with last half of spaghetti sauce and place provolone slices on top and let melt. Is NOT a dry meatloaf and makes lots of juice or sauce. After cooking if stored in fridge the fat will rise to the top and be removed then reheated for a more low fat method. It is considered low carb due to not having any binder like breadcrumbs, just the eggs. Great served with green salad. Very good! Even my picky 2 year old and 8 year old love it!

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13jojo13
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Re: Italian Garden Meatloaf (low carb)
« Reply #1 on Jan 22, 2012, 10:27pm »

Just found this site and trying this tomorrow. I happen to have all the ingredients on hand and it looks delicious!

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