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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.
Course Main Course
Cuisine North American
Keyword Beef, Meatloaf, Vegetable Soup

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

  1. Pre Heat oven to 350.
  2. Place hamburger in a large dish and add remaining ingredients. Mix well to incorporate. Add hamburger to one large loaf pan.
  3. 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.
  4. Serve with Potato Gratin or Potatoes Savoyard and a green salad.
  5. *Because some of the soup stock will be drained away, the CHO count is probably a little less, still a low carb entrée.