Low Carb Sun-Dried Tomato Meatloaf -

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Low Carb Sun-Dried Tomato Meatloaf

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By Rozanne Gold

Posted July 23rd, 2007

This article is reprinted with permission from Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes, by Rozanne Gold, (2005, Rodale Books)

Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes

Servings:	4
Author Notes:	Meat loaf recipes are often haphazard accumulations of way too many ingredients, but this version rolls things back to the fundamental few. Ice cubes -- my mother's secret -- keep the meat moist and juicy. You can also shape the meat into burgers and sear them in a skillet.
Ingredients:	1 cup sun-dried tomatoes in olive oil 1 medium-large onion 1 1/2 pounds ground sirloin
Instructions:	Preheat the oven to 350°F. Drain the oil from the sun-dried tomatoes into a large nonstick skillet. Finely dice the tomatoes and set them aside. Finely dice the onion to get 1 packed cup. Set the skillet over medium heat and add the diced onion. Cook slowly, stirring occasionally, until the onion is soft and golden, about 10 minutes. In a large bowl, combine the sirloin, diced tomatoes, cooked onion with all the pan juices, 1 teaspoon salt, and freshly ground black pepper. In a bowl, combine 1/4 cup cold water and 3 slightly crushed ice cubes and add to the sirloin. Mix thoroughly. Shape into an 8" x 4 1/2" loaf and place on a rimmed baking sheet or in a shallow roasting pan. Bake for 35 to 40 minutes. Remove the sirloin from the oven and let rest 5 minutes before serving. Per Serving: Net Carbs 7.56; Total Carbs 9.87; Fiber 2.31; Total Fat 16.17; Sat Fat 5.12; Protein 37.15 Calories 335.