The taste of meatloaf but the speed of a skillet meal.
I love meatloaf. Since Michael has been allergic to beef, meatloaf has been a trial. I attempted to make it with ground turkey in the beginning but that had unfavorable results. It just didn’t taste right and I’d rather go without than to eat that.
Then I started low-carb diets and although I started making beef for me and the kids on occasion, I could no longer have the carbs that made it meatloaf.
I purchased some hamburger on sale recently and decided to fix some of it for my lunch one day. I had recently made some Swiss bread from the Trim Healthy Mama cookbook. I had this idea to add a piece, cubed to my crumbled ground beef and I was shocked how much it tasted like meatloaf! Now, if I had a stove where the broiler were in a position that I did not have to practically lay down on the floor to put anything under it, I would put some sugar-free ketchup on it and broil it until it is browned a bit.
So, without further adieu, here is how you make my Meatloaf Skillet.
Dice up some onion and green pepper.
Next cube about a serving of swiss bread. You can make just one serving or make the whole loaf like I do and slice off a few pieces. Cut it into cubes and add it to the nearly finished browning meat.
- These measurements are approximates, use more or less as you desire.
- 1 pound ground beef
- small onion, diced
- 1/3 green pepper, diced
- salt and pepper to taste
- THM Swiss bread, one serving, cubed (can use any "S" or "FP" bread)
- Brown the meat with the onion, peppers, salt, and pepper.
- Add cubed bread, stir to combine.
- After a couple of minutes, remove from heat and eat.
- OPTIONALLY: Spread sugar-free (on plan) ketchup on top and put under the broiler until it is beginning to brown or the ketchup is thickened a bit.
I totally love this dish! I see it in my future lunches often.
Until next time, God bless,
Michele ºÜºBe the first to like this page . . . click the heart.