Not Your Mama’s Meatloaf

A purée of roasted red bell pepper and plum tomato gives this meat loaf a rich, savory flavor and an attractive glaze. As with most meat loaves, leftovers make great and sandwiches the next day.

Prep time: 15 minutes
Bake time: 60 to 65 minutes
6 servings

1 medium red bell pepper, halved and seeded
1 plum tomato, halved lengthwise
2 slices low carb white bread or 1 cup reserved low carb bread crumbs from
freezer
2 pounds meat loaf mix (ground beef, pork, and veal)
¼ cup chopped onion
1 large egg, lightly beaten
2 tablespoons coarse-grain mustard
2 tablespoons chopped fresh parsley or dried
1 large garlic clove, pushed through a press
1 teaspoon salt

Broil pepper and tomato, cut sides down, on a foil-lined broiler pan, 4 inches from heat, 8 to 10 minutes, turning pan if necessary, until vegetables are evenly charred and tender. Wrap foil around vegetables and let stand until cool, about 15 minutes. Remove skin from vegetables.

Heat oven to 350° F. Pulse bread in a food processor until crumbs form; set aside. Purée pepper and tomato in processor until smooth

In a large bowl, gently combine ground meat with half the pepper puree, 3 tablespoons water, bread crumbs, onion, egg, mustard, parsley, garlic, and salt.

Lightly grease a broiler pan; form meat mixture into a 9 x 4-inch-wide oblong loaf directly on pan. Bake 50 minutes. Spread remaining purée over top and bake 10 to 15 minutes more until meat is browned and an instant-read thermometer registers 160° F.

Tip: Try this meat loaf with puréed cauliflower, which is a great low carb stand-in for mashed potatoes. Leftover meat loaf makes tasty open-face sandwiches.

Per Serving:

Carbs 5.5g

Fiber 2g

Net Carbs 3.5g

Protein 36g

Fat 28g

Calories 403

Found page 278 of Atkins for Life.