Low Carb Hot Crossed Meatloaf

Hot Crossed MeatloafHot Crossed MeatloafHot Crossed Meatloaf

 

 

Have you heard of hot cross buns?  Well, this is my version of hot crossed meatloaf.  That beautiful bacon is courtesy of Ben Meyer butcher/owner of The Old Salt Marketplace restaurant here in Portland and right down the street from me.  You won’t know this but I took a pig butchery class and my partner (lucky me) was Ben.  I have, over the last several years, become more and more dependent on getting my meats from their butcher shop.  I can’t begin to count the times I have had dinner with friends there and I have NEVER had anything that wasn’t to die for good. Their jowl bacon?-don’t even get me started.  I had the bacon  custom cut to ¼ inch thick and actually finished it with my torch.  Whoa, what flavor.  You will probably finish yours under the broiler but torched?  Oh boy is it good.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Hot Crossed Meatloaf
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Ingredients
  1. ½ Lb 20% Hamburger
  2. ½ Lb Ground Pork
  3. 1 Egg
  4. ½ Cup Minced Onion
  5. ¼ C 40% Heavy Cream
  6. ¼ C Water
  7. 1 T Garlic Salt
  8. 1 t Salt
  9. ½ t Pepper
Instructions
  1. Preheat oven to 350°.
  2. Mix egg, onion, heavy cream, water and spices in a bowl.
  3. Sprinkle in both meats and mix thoroughly.
  4. Mound the meat mixture into a 1½”x7” round pan. (Square will work as well)
  5. Begin tucking one piece of bacon, then another until you have what looks like a spoked wheel.
  6. Put into oven and bake 30-35 minutes.
  7. Your bacon may not be crisp and if not, turn on the broiler and broil until you get desired crispness.
  8. 4 Servings
  9. 453 Calories, 34.0g Protein, 32.4g Fat, 2.1g Carbs, .4g Fiber, 1.7g Net Carbs
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