Low-Carb, Gluten Free Balsamic Glazed Meatloaf
Description
Now you can enjoy a healthier meatloaf that is low-carb and gluten free as well. It's a great, satisfying and comforting dish for cooler weather.
Ingredients
Meatloaf:
3 lb. lean ground beef (80/20)
1 c. white mushrooms, minced
2 cloves garlic, minced
1/2 c. onion, finely chopped
1/4 c. red bell pepper, finely chopped
2 T. fresh parsley, finely chopped
1/3 c. grated Parmesan cheese
1/2 c. almond flour
3 eggs
1 t. kosher salt
1/4 t. freshly ground black pepper
1 t. balsamic vinegar
Glaze:
2 c. balsamic vinegar (no sugar added)
2 T. low sugar or sugar free ketchup
1 T. granulated sugar substitute (like Swerve, Splenda, Ideal, etc.)
Directions
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Preheat oven to 375 degrees.
Meatloaf:
Combine all meatloaf ingredients in a medium bowl; mix thoroughly.
Make 2 loaves out of the meat mixture; place into two 8-9 inch greased loaf pans.
Bake for 30 minutes. Remove from the oven; discard most of the grease/liquid from each pan.
*While meatloaves are baking , make the glaze.
Pour 1/4 c. glaze over each meatloaf; return to the oven. Bake for another 20 minutes.
*Glaze:
Combine the balsamic vinegar, ketchup and sugar free sweetener in a small saucepan; bring to a boil; reduce heat to medium-low; simmer for about 20 minutes or until reduced by at least half and slightly thickened and shiny. The glaze is ready when it’s thick enough to coat the back of a spoon.
Cool for at least 10 minutes before slicing.
Serve with the glaze.
12 servings.
Refrigerate any extra glaze for future use.