So many nice meatloafs posted lately leaving me with a craving. Finally had some time to spend in the kitchen. I’d have smoked these for sure if I’d realized we weren’t in for another day of 50 mph winds. With wet wood and not being prepared it was the oven today. Here we go first up 6 local farm fresh eggs
6 T Worcestershire sauce
9 oz tomato paste
3 T Italian seasoning
3T salt and 1T black pepper. I used this Smokin It in place of salt. It’s a mesquite smoke salt with some msg.
Whisk together in preparation of adding to meat.
1 large sweet onion and one medium bell pepper fairly finely chopped.
24 cloves cheater pre minced garlic
2 cups almond flour
Now the meat 4 lbs of ground beef and 2 lbs country sausage
Hand mixed and formed into to loaves.
Oven set to 350F , here they are at about an hour. I tented with foil at this point.
I winged it on the glaze of sugarfree Ketchup , 3 oz tomato paste and a good amount of Brown Swerve until I liked taste and consistency. Glazed with about 15 minutes left to go. Finished at about 2 hours. Here is one of the loaves and a sliced shot. Pretty moist and tasty. Next time I’ll likely add another 1 or 2 tablespoon of salt but overall happy. I’ll test fry to get the salt dialed in.
Thanks for looking! I’ll be doing some sandwiches this week with Aunt Millie’s carb smart bread, sugar free bread and butter pickles and Colby cheese.
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