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I pulled out my day planner and looked at my menu plan and cringed on the inside.
“Meatloaf”, I said. “But a yummy kind. Kind of like a giant meatball. Or Pizza.”
In the back of my mind were snippets of memories of myself crying at the table, begging to be allowed to skip dinner because I hated meatloaf. I then thought of the time I first met Papa Bear’s extended family for a special dinner. Of meatloaf. And I worried.
“WAHOO! I can’t wait to try it!” shouted the Princes. Her brothers quickly followed suit.
It was incredible to me. I guess it shouldn’t have been; after all, they’d never eaten it before because I’m the cook and it’s not something that I enjoy making, serving, or eating. So they had no idea the horror they were in for.
To this day, I’m not sure why I added it to our meal plan. I suppose it’s because I want to raise well-rounded children who arent’ picky eaters (like, ahem, one of their parents).
But then I felt pressured. I was essentially making up a recipe, and although I was pretty sure it would taste good, I had no guarantees.
Dinner came around and all I could think was, “I hate meatloaf. I hope they like it. I hope I like it. Oh, please, let this be a good one!”
The unimaginable pressure was the result of the hope and excitement on their sweet faces that morning, that Mommy wouldn’t mess up an almost month-long winning streak of fabulous dinners. But it was meatloaf.
Seriously delicious, low carb, Italian meatloaf. That we eat a lot now, because we all enjoy it.
Let me just tell you, it’s amazing. Basically, it’s a giant meatball, slathered in sauce, and beautifully topped with freshly grated cheese (or whatever you have on hand!). We served it with cheesy garlic rolls and antipasto.
My 3-year old calls it Meat Pizza, and he could be on to something. But the Princess declared it Meatloaf a la Italia all those years ago when she first had it and it stuck!
- 2 lbs ground beef
- 1 TB oregano
- 1 TB basil
- 1 tsp sea salt
- 1/2-1 tsp pepper
- optional dash of cayenne for some subtle heat
- 1/2 cup grated parmesan (aka “shaker cheese” by my kiddos0
- 3 eggs
- 1/4 cup tomato paste
Mix all ingredients together well.
Smooth it into a 13×9 pan.
Bake at 375 for 45-55 minutes (when it reaches an internal temp of 165-170 if you want to temp it).
When it's done, pour out the fat and let it sit before serving. OPTIONAL (but highly recommended for the yum factor): top with marinara and mozzarella.
Cut into 9-10 servings.
- 10 eggs
- 2 1/2 TB olive oil
- 7 TB water
- 2 1/2 TB baking powder
- 1 tsp sea salt
- 3.5 TB glucomannon follow the directions carefully!
- 2 cloves fresh garlic
- 1/3 cup fresh basil coarsely chopped
- 2 1/2 cups mozzarella cheese
Beat eggs in mixer until fluffy.
While still mixing, add in olive oil and water.
Add in baking powder, and spices.
Slowly add in glucomannon, over several minutes.
Beat for approx 10 minutes, until batter makes thick waves and is pudding like.
Remove bowl from mixer and fold in cheese.
Use a cookie scoop to drop balls onto greased cookie sheet.
Bake 375 for 12-15 minutes.
Adapted from Trim Healthy Mama