Meatloaf, Carbohydrates and Reversing Diabetes

For many people today, low-carb eating is a way of life. It is for me, although I do indulge at times and enjoy doing so. High-fat, low-carb is considered a healthier way to eat, especially for people with Diabetes and those who are fighting inflammation. You've heard of Atkins, Paleo and Keto diets; essentially, they are all high-fat and very low-carb. You can do your own research and make your own decisions. Here's a video that may help.



Regardless of your dietary decisions or eating lifestyle, the following recipe is fast, easy and, even though it's perfect for low-carb eating, utterly delicious!

Sage Scented Meatloaf...or Burgers...or Meatballs...or...

Yield: Two small hand-shaped meatloaves or 4-6 burgers, depending on how big you like your burgers. Or, if you like, turn this meaty mix into meatballs and fry them for a tasty appetizer… or meatloaf sliders…or a meatball sub…or brown in a pan and make fancy Sloppy Joes…or break up into your favorite jarred spaghetti sauce…or…

Ingredients:

1 lb ground pork

1 lb pasture-raised ground beef

2 eggs

I cup shredded Italian cheese blend

2 T grated Parmesan cheese

2 t ketchup

1 t chili garlic sauce

2 T Worcestershire sauce

3 T chopped fresh sage leaves

3 T chopped fresh Italian parsley

1 small sweet onion, finely chopped (this is about 1 cup)

3 large cloves of garlic, finely chopped

2 T hot tap water

1 t finely ground sea salt (Grey or Celtic)

½ t black pepper

Method:

Combine everything in a large mixing bowl and mix by hand. Shape into two loaves and place on a 13”x9” glass baking pan or a foil-lined baking sheet. Bake at 400F for 45 minutes. May be served immediately. Leftovers can be crumbled into a stir-fry or sliced for meatloaf sandwiches.

Notes: This recipe is very fragrant, highly seasoned and low-carb. I’ve added cheese to the mix to replace the breadcrumbs. Traditional Italian recipes for meatballs often include shredded mozzarella; as the cheese slowly melts into the mix, it keeps the meatballs light (not as dense) because of the small pockets vacated by the cheese. So, a light and well-seasoned meatball also translates to a light and well-seasoned meatloaf (or burger). I added a small amount of grated Parmesan cheese to give the meat mix a sharper, more robust flavor than the other cheeses offer.

A spicy ketchup is wonderful with meatloaf. This one doesn’t need it, although you’re welcome to use it if it’s your tradition and you’re not counting carbs. Another accompaniment might be a Beurre Blanc sauce using sage and parsley instead of the recommended mix, or a simple cream sauce reduction. (Sauté 1 small chopped garlic clove and 6 chopped large button mushrooms in 1 T each of butter and olive oil until soft. Stir in 1 t finely chopped sage leaves and 2 T white wine and allow to reduce by about half. Stir in 6 T heavy whipping cream and ½ t Dijon mustard. Simmer for about 2-3 minutes until reduced to a lightly thickened cream.)

I serve the meatloaf with sautéed mushrooms and Southern style cooked cabbage. Roasted vegetables would also pair up well, as would the more traditional mashed potatoes and a simple green salad with vinaigrette.