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 are crafting up delicious, birthday themed dishes on their blogs this week. 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 are well written, but most of them are mediocre at best. Poor photos (or none at all), grammatical errors, poor design, or just overpriced. Overall, a poor value for the investment.
Thankfully, that is not the case with this ebook. The photos in the book are gorgeous, and Olena’s recipes have complete nutritional information, including Weight Watchers Plus points. Very impressive!
All 30 recipes in the book are in an easy-to-read layout, with regular, every day ingredients that you can easily find at a 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 🙂
I am in love with Olena’s low carb slow cooker meatloaf recipe.
To bind the meatloaf together, you will use shredded zucchini instead of bread crumbs. That step alone eliminates several grams worth of carbs. Such a smart choice!
Recipe Tips for Low Carb Slow Cooker Meatloaf
For easy removal of the meatloaf from the pan, Olena suggests lining the slow cooker with strips of aluminum foil. That is such a helpful tip! I went ahead and used a large amount, assuring that 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 mixture makes it very loose compared to a traditional meatloaf. Be careful when you’re transferring the uncooked mixture into the slow cooker so that it doesn’t fall apart before you have a chance to settle it in there.
When I saw how wet the mixture was, I was convinced that it would never come together into a nice loaf. But I was wrong! I cooked it on high power for 2 hours and 45 minutes and the loaf was perfectly firm.
Here’s the recipe for Olena’s delicious meatloaf, written (with her permission) in my own words, of course (to avoid plagiarism).