I do a lot of different variations on meatloaf. Previously, I did an “italian meatloaf” that was pretty good. I’ve just developed a new recipe that falls under the “ridiculously easy” category.
My wife likes to have spaghetti and meat sauce from time to time. I can’t eat the spaghetti, of course, but she suggested I could have the sauce with something else. So, reading labels in the Italian foods aisle I discovered a brand (local or national, I don’t know) “Rao’s” that was quite low in sugars and net carbs.
I was planning a meat loaf to portion out and take as my lunches to work the last time my wife asked me to do the spaghetti thing and I had a thought. I bought a second jar of the spaghetti sauce to use in place of the diced tomatoes, tomato sauce, etc., I previously used in my “Italian meatloaf.”
So, Italian Meatloaf II (or, as I like to call it, “Spaghetti and Meat Loaf”).
3 lb lean ground beef.
1 28 oz jar Rao’s (or other low sugar/carb) pasta sauce
2 cups flax meal (optional, use whole flax seed for a somewhat different texture).
Optional, 1 cup shredded mozzarella and Romano cheeses.
Combine all ingredients in a large mixing bowl. It really is easiest to just get in with your hands (gloves save a mess of washing up here).
Put the mixed ingredients into a 4-5 quart slow cooker. Cook on low 8-10 hours.
If using the cheeses, spread them over the top while the meatloaf is still hot and let them melt.
Since I do this for lunches, I let it cool thoroughly before removing from the slow cooker. It’s easier to handle cool than still hot. Divide into eight portions, place each portion in a freezer container and freeze.
Are you ready for a zombie apocalypse? How about a zombie apocalypse in space?
If the idea intrigues you, you might like Plague Station: