Low-Carb Swiss Meatloaf Recipe
I picked up 4 lbs. of ground beef with every intention of grilling a bunch of burgers for the week. Instead we grilled a few burgers and I ended up using a little more than half of the beef for a low-carb meatloaf.
The recipe came from Dana Carpender’s 500 Low-Carb Recipes. I love this cookbook. The other night I started flipping through it and ended up flagging the recipes I want to try. I flagged about 60 recipes, but that’s only because I ran out of Post-Its! Lord I’m drooling just thinking about it. I’d say this book was a smart buy on my part.
Pretty easy to make, this moist meatloaf is only 2g of net carbs. The name of the recipe comes from the 5 ounces of grated Swiss cheese mixed into the beef. However, I may try a smoked gouda or cheddar next time.
For my Weight Watchers peeps, you can cut the points in half by using extra lean ground beef and fat-free Swiss cheese. While I’m on Weight Watchers, I spend my points on foods higher in fat and protein since I’m cutting back significantly on my carbs.
As a side dish, I decided to go with a simple salad — 2 cups of lettuce, 1/4 cup of alfalfa sprouts and 1/2 of a small Roma tomato. That bumped my dinner to a total of 7g of carbs (I had 2 servings of the meatloaf).
Low-Carb Swiss Loaf
Net Carbs: 2g
Weight Watchers PointsPlus: 12
- 2-½ lbs ground beef
- 5 oz. Swiss cheese, grated
- 2 eggs, beaten
- 1 medium onion, diced
- 1 green pepper, diced
- 1 celery stalk, diced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- Pre-heat oven to 350 degrees
- Combine all ingredients in a large bowl, until the mixture is well blended.
- Pack the meat into an 8 x 8 pan. Bake for about 90 minutes or until the meat reaches a temperature of 160 degrees.