This is based on one of my husband’s favorite recipes for meat loaf from his childhood.  I have made this great recipe countless many times through the years.  Thought I'd share the recipe finally.  This recipe is in SPLENDID LOW-CARBING, my first low-carb cookbook, which became a national best seller, much to my surprise, actually.  That spurred me on to write 4 more books in that series, however, Dr. Atkins died more or less when I was doing my last book in the series and our cookbook sales completely tanked.  Even the Atkins company hit financial tough times, literally giving away thousands of Atkins Advantage bars.  Dr. Atkins left a good legacy and that is he taught us that low-carbing is the way to regain our health.  I have come to believe that sugar turns on the fat switch and going off of it, turns the fat switch off.  White flour is also bad, but not quite as bad as sugar in that way.

2 eggs, fork beaten
1 tbsp instant beef stock mix (15 mL)
1 tbsp vinegar (15 mL)
Sweetener to equal 2 tsp sugar (10 mL)
  (OPTIONAL - just to balance very savory flavors)
1/tsp salt (2 mL)
1/2 tsp black pepper (2 mL)
2 lbs lean ground beef (0.9 kg)
1/2 cup finely chopped onion (125 mL)
1/3 cup oat bran, OR oat fiber for lower carbs (75 mL)
1/4 cup tomato paste (50 mL)
6 slices raw bacon, thawed

In small bowl, combine eggs, beef stock mix, vinegar, SPLENDA® Granular, salt and black pepper.  In large bowl, combine ground beef, egg mixture, onion, wheat or oat bran and tomato paste. Place on 15 x 10-inch (38 x 25 cm) jelly roll pan.  Form into 14-inch (36 cm) loaf or roll. Wrap bacon around loaf, leaving small spaces in between. Bake in 350°F (180°C) oven 1 hour and 20 minutes.

Variation:  Hamburgers:  Omit tomato paste, vinegar and sweetener.  Form meat mixture into 16 hamburgers, 3-inches (8 cm) across. Serve with small piece bacon on top, if desired. (1.1 g carbs)

Helpful Hint:  Any pinkish-red color that you may see in the meat loaf after it has cooked, is due to the tomato paste, and does not mean it is undercooked.

Yield:  10 servings
1 serving
252.9 calories
22.5 g protein
16.1 g fat
1.0 g fiber
2.7 g carbs

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