Meat Loaf with Vegetable Soup
Gramma Gail has made this recipe for as long as I can remember. Passed on from my childhood, to my children, and now grandchildren. Simple, easy; and sadly not gluten free.
Ingredients
- 2 lb (908 gr) lean ground beef 0 CHO
- 1 - 284 ml can Campbell’s Vegetable Soup 36.35 CHO
- ¼ cup (30 gr) finely diced onion 3 CHO
- ½ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- 1 TBSP prepared mustard 0 CHO
- 1 egg beaten 0 CHO
TOTAL CHO 39.35 CHO
- TOTAL WEIGHT AFTER COOKED 880 GRAMS
- 39.35 CHO DIVIDED BY 880 GRAMS = .044 CHO/GRAM
- ½ CUP = 75 GRAMS (.044 CHO x 75 GRAMS) 3.3 CHO/1/2 CUP
Instructions
- Pre Heat oven to 350.
- Place hamburger in a large dish and add remaining ingredients. Mix well to incorporate. Add hamburger to one large loaf pan.
- Cook for 45 minutes and then remove meatloaf from oven and drain most of the juice. Continue cooking for 15 more minutes so that the sides can brown a bit.
- Serve with Potato Gratin or Potatoes Savoyard and a green salad.
- *Because some of the soup stock will be drained away, the CHO count is probably a little less, still a low carb entrée.
