Cooking Low Carb: Frenchified Meat Loaf

This is the best meatloaf recipe I've tried in a long time! It's got something of a French accent, which is why we call it...

Frenchified Meat Loaf

1 pound ground chuck
1/2 pound mild bulk pork sausage
2 slices low carb bread, whole grain, in fine crumbs
1/2 cup chopped onion, fairly fine
1 clove garlic, minced
1/4 cup chopped parsley
1/4 cup dry red wine
1 egg
1 tablespoon Dijon mustard (spicy brown will work if that's what you've got)
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/4 teaspoon ground dried rosemary
1/2 teaspoon salt OR 1 teaspoon Vege-sal (I use the Vege-Sal)
1/4 teaspoon pepper

Preheat oven to 350.

Dump all your ingredients in a big bowl. Use clean hands to squish it all together until it's really well mixed.

Now pack your meatloaf mixture into a loaf pan, and bake for 50-60 minutes. Remove from oven, drain the fat out of the pan, and let the loaf sit for 5-10 minutes before slicing and serving.

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8 servings, each with: 304 Calories; 24g Fat); 16g Protein; 4g Carbohydrate; 1g Dietary Fiber.

Note: If you can't get low carb bread, use 1/2 cup of oat bran instead. Your finished loaf will have 6 grams of carb per serving, with 1 gram of fiber.