When my sisters and I were growing up, we never had meatloaf with gravy or ketchup or even tomato or pasta sauce. My mother always used chili sauce. Which is nothing like chili, but more like ketchup that had chili powder in it. It came in a bottle that looked suspiciously like cocktail sauce. (In fact, I accidentally used cocktail sauce by accident one day. The meatloaf was not the better for it!)
Since meatloaf is loaded with breadcrumb carbs and the chili sauce is loaded with sugar, I wanted to find an alternative that suited my taste buds. So, love it or hate it. It came out as close as I can get to what I remember. At least I know my sisters will like it!
Meatloaf
- 1 1/2 pounds Ground Beef (85% lean)
- 1 cup Pork Rinds, crushed
- 1 Shallot, minced
- 1/2 cup Parmesan Cheese, grated
- 1 Egg
- 1/2 tsp Salt
- 1/2 tsp Black Pepper, ground
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 TBL Worcestershire Sauce
Loosely mix all ingredients together and put into a loaf baking dish. I emphasize loosely as I end up with a very dense loaf when I forget to do this.
Chili Sauce
1/2 cup Heinz Reduced Sugar Ketchup
1 TBL Apple Cider Vinegar
1/4 tsp Chili Powder
1/8 tsp Allspice, ground
1/8 tsp Garlic Powder
1/8 tsp Onion Powder
1 tsp Truvia (you can add or subtract 1/2 tsp depending on how sweet you want this to taste)
Mix ingredients together and spoon over the top of the meatloaf, evenly distributing. You can double the sauce recipe if you like more on your meatloaf.
Bake for 1 hour at 350°
6 servings. About 3.2 Net Carbs
4 servings. About 4.7 Net Carbs
