low carb slow cooker meatloaf is one of my favorite dinners! It has great Italian flavor and it uses a special low carb ingredient to replace the bread crumbs that are typically used when making meat loaf recipes.
I can’t believe that I’m turning a half century old this Thursday! They say you’re only as old as you feel, but since my body is falling apart, I think I’ll avoid thinking about how old I feel and focus on the age! Bring on those 50 candles and let’s have a bonfire. If nothing else, it will help get rid of the polar vortex. 😉
To make sure that this 50th birthday celebration is one that none of us will soon forget, I invited a few of my awesome blogging friends to help me celebrate. Here’s who I currently love more than bacon:
The girls have crafted up some delicious birthday themed dishes that they’ll be posting on their blogs this week, and today’s recipe is nothing short of amazing.
Disclosure: I received a free copy of the eBook from Olena, but this review is 100% from my heart and in my own words.
I’ve purchased quite a few e-cookbooks over the years. Some of them were well written, but most of them were mediocre at best. Poor photos (or none at all), grammatical errors, poorly designed, and just plain overpriced. I felt ripped off by the poor value. However, that was not the case with this ebook. The photos in the book are gorgeous, and Olena went to great lengths to include complete nutritional information for each recipe, including Weight Watchers Plus points. I was very impressed!
All 30 recipes in the book are in an easy-to-read layout and they all use regular, every day ingredients that you can probably find at your local grocery store. I can honestly say that’s not always the case with healthy food recipes. I once found a whole/raw food recipe that called for a $14 bottle of some strange thickening agent that I couldn’t afford, let alone pronounce the name of. No thanks 🙂
The first recipe that I chose to make was Olena’s low carb slow cooker meatloaf.
To bind the meatloaf together, the recipe calls for the use of shredded zucchini instead of bread crumbs, eliminating several grams worth of carbs right off the bat. Such a smart choice!
Recipe Tips for Low Carb Slow Cooker Meatloaf
To help make it easier to remove the meatloaf from the pan, Olena suggests lining the slow cooker with strips of aluminum foil. That was such a helpful tip! I went ahead and used a large amount to be sure that I had thick strips of foil so the meat had a nice bed to cradle into. I sprayed the foil with some olive oil to prevent the meat loaf from sticking and it worked like a charm.
NOTE: The zucchini in the meat loaf does make the mixture very loose before it’s baked compared to a traditional meatloaf. Be careful when you’re transferring the raw mixture into the slow cooker so that it doesn’t fall apart before you have a chance to settle it in there.
I have to say that I got sort of nervous when I saw how wet the mixture was. I was convinced that it would never come together into a nice loaf, but I was so wrong! I cooked it on high power for 2 hours and 45 minutes and it was perfect.
Now here’s the recipe for Olena’s delicious meatloaf, written (with her permission) in my own words, of course (to avoid plagiarism).
If you make this low carb slow cooker meatloaf recipe, please come back and let me know what you think of it!