Post by April B. on Jan 30, 2003 19:29:11 GMT -6
Bacon Mushroom Swiss Meatloaf
Ingredients
Archive 10/34/1
12 ounces bacon - diced
1/2 cup button mushrooms -- chopped
1/2 cup onion -- finely chopped
1 1/2 pounds extra lean ground beef
1 large egg
1/4 cup cream
6 ounces shredded Swiss cheese
1/2 cup low carb bread crumbs
Procedure
Preheat oven to 350 degrees.
In a large skillet, cook bacon until crisp but not burned. Remove with a slotted spoon to paper towels to drain and cool. Remove all but a tablespoon of the bacon fat from the skillet and sauté the mushrooms and onions until tender. Allow to cool slightly.
In a large bowl, mix the beef, egg, and cream. Add the mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese and all but one tablespoon of the bacon bits. Add the breadcrumbs and mix well until blended. Shape into a loaf and place in a large loaf pan.
Bake for about an hour, or until cooked through. Drain fat from the pan and sprinkle the reserved cheese and bacon on top. Bake an additional 5 minutes, or until cheese is bubbly. Allow to rest for 10 minutes before slicing.
6 servings @ 3.9 minus 0.3 gr. fiber= 3.6 carbs & 47.9 gr. protein per serving 4 servings @ 5.8 minus 0.5 gr. fiber= 5.3 carbs & 71.8 gr. protein per serving
Ingredients
Archive 10/34/1
12 ounces bacon - diced
1/2 cup button mushrooms -- chopped
1/2 cup onion -- finely chopped
1 1/2 pounds extra lean ground beef
1 large egg
1/4 cup cream
6 ounces shredded Swiss cheese
1/2 cup low carb bread crumbs
Procedure
Preheat oven to 350 degrees.
In a large skillet, cook bacon until crisp but not burned. Remove with a slotted spoon to paper towels to drain and cool. Remove all but a tablespoon of the bacon fat from the skillet and sauté the mushrooms and onions until tender. Allow to cool slightly.
In a large bowl, mix the beef, egg, and cream. Add the mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese and all but one tablespoon of the bacon bits. Add the breadcrumbs and mix well until blended. Shape into a loaf and place in a large loaf pan.
Bake for about an hour, or until cooked through. Drain fat from the pan and sprinkle the reserved cheese and bacon on top. Bake an additional 5 minutes, or until cheese is bubbly. Allow to rest for 10 minutes before slicing.
6 servings @ 3.9 minus 0.3 gr. fiber= 3.6 carbs & 47.9 gr. protein per serving 4 servings @ 5.8 minus 0.5 gr. fiber= 5.3 carbs & 71.8 gr. protein per serving