Low-Carb Meatloaf/Meatballs

After suffering from a heart attack and being diagnosed with type 2 diabetes, one viewer Anne decided it was time to change up her diet. If you're craving meatloaf or meatballs but want to enjoy it without all the carbs, this lightened-up recipe is a perfect choice. Heart-healthy and diabetes-friendly, this dish tastes just as good as the original comfort food, but you can enjoy it without any of the guilt.

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1 pound Chopped meat (beef or turkey)
1 Egg (extra large)
1 Medium zucchini (shredded)
1 tsp Garlic and onion powder
2 tbsp Low-sugar/sugar-free ketchup or tomato sauce
1/2 cup Parmesan cheese
1/4 cup Parsley flakes (fresh or dried)
1/2 tsp Pepper
1/2 tsp Dried oregano (optional)

Preheat oven or toaster oven to 425° for meatballs or 375° for meatloaf.

Line a small pan with foil.

Squeeze out moisture from zucchini in a cloth or simply with your hands.

Mix chopped meat with all the ingredients.

For meatloaf: Put meat mixture into meatloaf pan or form into a rectangle about 8” long by 3” high. Brush with some extra low sugar or sugar-free ketchup. Bake until internal temperature is 160°, about 35 minutes.

Let it sit at least 10 - 15 minutes before slicing, otherwise, the meatloaf will crumble.

To reheat, melt butter or coconut oil (or use no-stick spray) in a small fry pan over medium heat. When the butter or oil starts to sizzle, place a slice of meatloaf in the pan, and cover. When the meatloaf is lightly browned/crispy and heated through, turn over and continue to heat without the lid, until the second side is browned.

For meatballs: Form 20 small meatballs – place on rack and bake for 20 minutes.

Put into saucepan with your favorite low-carb sauce (6 carbs with 2 grams of fiber is a good choice).

Simmer on low for about 15 minutes so meatballs absorb the flavor.

Serve them with zoodles, Shirataki noodles, or cauliflower rice.

Sprinkle Parmesan cheese on top.

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