Mexicali Meat LoafWith several members of my family deciding to try the low-carb diet, I have been busy coming up with new recipe ideas to meet their dieting needs. This meatloaf recipe has quickly become a favorite of both carb-eaters and low-carb-dieters alike. It has a wonderful Mexican flavor with just the right blend of spices!

1 pound lean ground beef
1 pound mild bulk pork sausage
1 cup crushed plain pork rinds
1 (4-1/2 ounces) can diced mild green chilies
1 medium onion, finely chopped
1 (8 ounces) package shredded Monterey Jack cheese
3/4 cup salsa (your choice of mild, medium or hot)
1 egg
2 cloves garlic, crushed
2 teaspoons dried oregano
2 teaspoons ground cumin
Salt (to taste)
Pepper (to taste)

1. Preheat the oven to 350 degrees F.

2. In a very large bowl, combine all the above ingredients; with clean hands, knead until well blended; shape into a loaf.

3. Turn the mixture out on a clean broiler rack that’s been sprayed with cooking spray. This will make a big loaf about 3-inches thick. Bake for 1-1/2 hours.

Makes 8 servings, each containing 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 28 grams of protein.


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