Meatloaf is an old family standby. The problem with most meatloaf recipes, for folk on a low-carb diet, is that they use bread as a filler and to help the meatloaf hold together.
You can eliminate the bread filler, but that requires something else to bind the loaf together. If you’re not worried about fat and cholesterol then you can use egg for that purpose.
So today we have a “Mexican meat loaf.”
3 lbs lean ground beef (the leaner, the better).
1 28 oz can diced tomatoes, drained
1 16 oz jar salsa.
1 cup diced onion
4 oz. chopped green chilis
1 tbsp chili powder.
Optional 2 cups shredded cheese.
Combine all the ingredients in a large mixing bowl. It works best if you knead it by hand.
Place the mixture in a 4-6 quart slow cooker.
Cook on low 8-10 hours.
Optional: Top with the shredded cheese and cook just long enough for the cheese to melt.
Let cool and cut the loaf into portions. I cut it into eight.
I seal the individual portions into zipper bags and freeze. I can take one to work with me, put it in a microwave safe bowl along with some frozen vegetables, and heat up a yummy and satisfying lunch.