Basic meatloaf always starts with ground beef. Check the beef percentages on the label, which refers to the percent of lean meat and fat by weight. In a low-carb lifestyle, 70/30 or 90/10 is preferred for the higher fat content, juicier meat, and crispy exterior.
While the meatloaf is baking whisk together the low sugar tomato sauce and Swerve brown sugar substitute. Set aside. Shape meat mixture into a loaf and place in the prepared pan. Bake meatloaf for 30 minutes, uncovered. Brush on sauce and bake another 30 to 40 minutes or until a meat thermometer reads 160˚F.
The best way to achieve a moist meatloaf is to use a fattier blend like 70/30 or 90/10. Also, replacing the 1 tablespoon of olive oil when sautéing the vegetables with 2 tablespoons of bacon fat (always save bacon fat in a small jar in the refrigerator!) will not only add extra moisture, but a savory, salty, bacon flavor!
What better way is there to celebrate and learn about food than to hear it directly from the masters! With these Chef Paul Prudhomme recipes, recreate some of the tastiest dishes by the man who popularized modern Cajun and Louisiana Creole cuisine. Feel free to try some of his most memorable dishes today.