Who doesn’t love a good meatloaf? There are probably as many variations as there are cooks in the kitchen. We like to think of it as an American invention. Yet it is likely, not the case. Whenever we see a television chef present their version it seems to be labeled “comfort food.” That label certainly fits; it is a main meal, can be served hot or cold, with toppings or without, and even stuffed and rolled with delicious and varied ingredients. Meatloaf pairs well with gravies, sauces, and the American classic mashed potatoes (Joanie has a delicious cauliflower mash recipe.
It is hard to find anyone who has not grown up with some variation of meatloaf as a staple of their diet and it is one dish where the memories will surely linger.
Where Did Meatloaf Come From?
Meatloaf is actually a traditional German, Scandinavian and Belgian dish. Our German followers likely refer to it as “Hackbraten” or “Faschierter Braten” and may stuff it with hard boiled eggs. Cubans also stuff their “pulpeta” with eggs, but mix beef and ham into the loaf and cook it on the stovetop, rather than baking. In Mexico it is known as “albondigon” and is smaller than we find in the United States. The French call it “pain de viande.” We could go on and on about the history of the meatloaf.
Generally, there are some elements that generally appear in any recipe – ground beef and pork with a filler of breadcrumbs, oatmeal, crackers, rice, minced vegetables, and a binder of eggs. Raid the pantry for toppings ; anything seems to work with meatloaf.
Low Carb Tricks
Our version for this post has our usual requirements – it must be tasty and low in carbohydrates! We started with a delectable low-carb “tomato basil marinara” sauce that we incorporated in the mix and as a topping, as well. We covered the loaf after an hour of baking with grated mozzarella and garnished with chopped Roma tomatoes and julienned Basil to keep with the theme. It is visually appealing, tasty as can be, and unique – as are most meatloaf recipes.
To stay low carb, for our binder, we use “chicharrone crumbs.” The amount needed will vary; use as much as you need to firm up your loaf. Some cooks actually form the mix into a loaf and bake it directly on a sheet pan, but you would probably run the risk of your meatloaf falling or lacking the traditional loaf shape. We recommend using a two-piece non-stick aerated meatloaf pan.
This will drain the grease perfectly. They are not expensive and are well worth buying for your pantry. There are many to choose from at your kitchenware store or through Amazon. We also put a little water in the bottom of the meatloaf pan to produce a steam for a loaf. It will then be more moist than cooking on a normal flat baking pan. The meatloaf bakes covered with foil for the first hour so it will steam, capturing all of the juices in the meat.
Uncover to add the tomato basil marinara and the mozzarella cheese topping and bake for an additional 15 minutes until golden and melted. We do advise an internal temperature of 160 degrees and that you let the meatloaf sit for a few minutes before cutting, so the juices will re-distribute. The garnish of chopped Roma tomatoes and basil finishes the tastiness and presentation. The cook time allows you to prepare delicious sides and the size of the loaf will mean Tasty Low Carb leftovers. The dish is delicious whether hot straight from the oven or cold the next day.
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Keto Cheesy Tomato Basil Meatloaf – A Traditional “Comfort Food” with a Twist!
We enjoyed this for our evening meal and for lunch today Joanie had her sisters over for Cheesy Tomato Basil Meatloaf. Combined with cauliflower mashed potatoes (no potato) and a side salad made for a tasty meal. Try it tonight and let us know how you like it!