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Sun dried tomato meat loaf

4 servings

preconditions: Preheat the oven to 350°F.

1 cup sun-dried tomatoes in olive oil
1 medium-large onion
1 1/2 pounds ground sirloin

Preparation Method:
Drain the oil from the sun-dried tomatoes into a large nonstick skillet. Finely dice the tomatoes and set them aside.
Finely dice the onion to get 1 packed cup. Set the skillet over medium heat and add the diced onion. Cook slowly, stirring occasionally, until the onion is soft and golden, about 10 minutes.
In a large bowl, combine the sirloin, diced tomatoes, cooked onion with all the pan juices, 1 teaspoon salt, and freshly ground black pepper. In a bowl, combine 1/4 cup cold water and 3 slightly crushed ice cubes and add to the sirloin. Mix thoroughly. Shape into an 8" x 4 1/2" loaf and place on a rimmed baking sheet or in a shallow roasting pan.
Bake for 35 to 40 minutes. Remove the sirloin from the oven and let rest 5 minutes before serving.
LC - Low Carb
Carbs That Count - 7.5 grams

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