TOMATO SAUCE GLAZED
MEAT LOAF
This simple and easy meat loaf looks as good as it tastes! The thick tomato sauce glaze is savory-sweet and complements the meat loaf nicely. It is a moist meat loaf that is pretty much a no-fail recipe, which we can all appreciate. Let the meat loaf cool for 5 minutes in the pan and then slice it. By the way I used Monterey Jack cheese. For a spicier meat loaf use Pepper Jack cheese.
1 tbsp olive oil (15 mL)
1 cup diced green bell pepper (250 mL)
2 lbs lean ground beef (0.9 kg)
1 cup grated Cheddar, OR (250 mL)
Monterey Jack cheese
2 tbsp coconut flour (30 mL)
2 eggs
1/4
cup heavy cream (60 mL)
2 tsp salt (10 mL)
1/2
tsp black pepper (2 mL)
Tomato Sauce Glaze:
6 oz can tomato paste (170 g)
Liquid sweetener to equal 3 tbsp sugar (45 mL)
2 tbsp white vinegar (30 mL)
1 tsp yellow mustard (5 mL)
1/2 tsp molasses, optional (2 mL)
Preheat the oven to 350°F (180°C). Spray a 9 x 5-inch (23 x 13 cm) loaf pan with
cooking spray and line with parchment paper or tin foil (but I was not
comfortable baking on aluminum foil).
In frying pan in olive oil and over medium heat, cook
green peppers until soft.
In large bowl, combine ground beef, cooked green
peppers, Cheddar, OR Monterey Jack cheese and coconut flour. In small bowl, whisk eggs together with
cream, salt and pepper. Add to ground beef mixture and mix well. Place in loaf pan and smooth the top. Bake 30 minutes. Remove and pour off excess fat carefully into
kitchen sink. Spread glaze over top. Bake an additional 30 to 40 minutes or until
the meat loaf reaches 160°F (70°C). Let rest 10 minutes before slicing.
Yield: 8 servings
1
serving
393.0
calories
27.9
g protein
27.8
g fat
2.0 g fiber
5.5 g net carbs
ANOTHER RECIPE YOU MAY ENJOY
MEAT LOAF WITH APPLE AND MILD CURRY FLAVOR
