This is a basic meatloaf recipe with a twist. If you have a favorite meatloaf recipe, go ahead and use it, as long as you substitute whole grains for any bread or crackers.
Preheat oven to 350 degrees.
Mix, working just enough to blend, or meatloaf will turn out heavy:
- 1 cup ground pork rinds (you can use whole wheat or high-protein bread crumbs if needed)
- 1 medium onion, chopped
- 3/4 cup chopped roasted unsalted nuts. If all you have are the salted variety reduce the salt to 1 teaspoon.
- 1/2 cup cold tomato juice, broth or ice water
- 2 eggs
- 1 & 1/2 teaspoon salt
- 1 & 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 2 pounds ground meat (lamb, turkey, beef or mix of meats)
Sprinkle a large sheet of wax paper, saran wrap or aluminum foil with water. With wet hands, pat out meatloaf mixture into a 9×13-inch rectangle.
You may double this recipe and use it later to prepare Savory Stuffed Bread.
Saute until translucent:
- 1-1/4 cups onions, diced
- 2 tablespoons butter
- 3/4 cup spinach, chopped (you may substitute bell pepper) and cook for 3-4 minutes (if using frozen spinach squeeze well to get rid of most of the water)
- 1 1/2 cups cauliflower or zucchini, finely chopped
1 tablespoon Italian seasoningsalt to taste
Cook on low heat until the vegetables are al dente. Optional: add 1 tablespoon fresh parsley, chopped
Pat 1 cup of the stuffing mixture evenly over the surface of the meatloaf, leaving a 1-inch border around the edges. Using wax paper, foil or saran wrap to help lift, roll the meatloaf up into a cylinder and gently press seam closed. Pick up roulade in wax paper, foil or saran wrap and roll off into prepared loaf pan.
Using a knife cut 5-7 1/4-inch slashes in the bottom of an aluminum loaf pan. Place the meatloaf mixture in the pan. Place the pan inside a larger loaf pan or casserole dish so that there is some space between the bottom of the two pans. This procedure allows the juice and fat to drain off, which would otherwise form a jelly-like substance around the meatloaf.
Bake 50 minutes, or until a thermometer inserted in center of loaf reads 160 degrees, or juices run clear when you cut a deep slit in center of loaf. Let stand 10-15 minutes. Pour off juices and fat, if you didn’t use the 2 pan method described above.
Pour the tomato pasta sauce onto a plate and top with a slice of the stuffed meatloaf.