Here is a way to add color and interest to everyday meat loaf.  Talking about color.  Our ground beef is treated, I believe, which gives it a very red color that doesn't really disappear upon cooking (CLICK HERE to read).  This meat loaf is fully cooked.  I can find ground beef here that is not treated that way, so when I made a Crepe Lasagna with the red ground beef and it just didn't look great, I had to buy the other ground beef and redo the recipe, and then it looked better.  So, please, cut me some slack ground beef meat loaf is fully cooked. LOL

This meat loaf was served with my friend, Barbara Goldstein's "POTATO LATKES" (Click)
1/2  onion
1/2   red bell pepper
1/2  green bell pepper
3 cloves garlic
2 eggs
11/tsp salt (7 mL)
1 tsp black pepper (5 mL)
1 tsp chili powder (5 mL)
1 tsp thyme (5 mL)
3 lbs ground beef (1.4 kg)
1/cup Gluten-Free Bake Mix (60 mL)
3 tbsp tomato paste (45 mL)
Liquid sweetener to equal 2 tsp sugar (10 mL)
1/tsp vinegar (2 mL)
1/tsp cumin (1 mL)
1/tsp Worcestershire sauce (0.5 mL)

Preheat oven to 325°F (160°C). 

In food processor, fitted with sharp blade, combine onion, red pepper, green pepper and garlic.  Use the pulse button to chop the vegetables.

In small bowl, beat eggs with fork.  Add salt, black pepper, chili powder and thyme; mix well by whisking with fork.

In large bowl, place ground beef.  Add Gluten-Free Bake Mix, page___.  Add vegetables and egg mixture.  Combine well.  Place in a 10-inch loaf pan to mold to shape.  Turn out onto a greased cookie sheet (can line with parchment paper, if desired).  Bake 10 minutes.  Remove and brush glaze over meat loaf.  Continue to bake 45 minutes to 1 hour, until cooked through.

Glaze:  In small bowl, combine tomato paste, liquid sweetener, vinegar, cumin and Worcestershire sauce.

Yield:  8 servings
1 serving
420.2 calories
34.7 g protein
28.2 g fat
4.2 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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