Easy Low Carb Meatloaf

This yummy recipe leaves out all the heavy carbs and grains for a protein-packed, easy low-carb meatloaf that will be your new family favorite.

Easy low carb meatloaf

I’ve got a new recipe for you. Well, it is new to you but old to me. That’s because this is actually my grandmother’s recipe. I’ve been making this for years and when I got on the Keto diet, I thought I should share it with others for those looking for a low-carb meatloaf recipe. Hold up, don’t run away. I hope you give this recipe a chance. I know there are a lot of people out there who cringe at the idea of meatloaf. Admittedly, I’m not a meatloaf fan of the other recipes I have tried in the past. This is the only one I like!

Meatloaf is a nice hardy dish to serve your family. Here in the south, it is comfort food. I love serving it with a steaming heap of buttery mashed potatoes and some greens like Southern-style green beans or roasted Brussel sprouts and bacon. By the way, if you are looking for another easy weeknight recipe, take a look at my Easy Chicken Tetrazzini recipe before you go.

Making Easy Low Carb Meatloaf

One thing that is nice and different about this meatloaf is that it is low carb. If you are doing a special diet like Paleo, Atkins or Keto, this is going to be great for you. Obviously, if you are doing Paleo, you’ll want to try and use grass-fed beef. Lots of meatloaf recipes call for breadcrumbs, stuffing, or other grains to form the loaf shape. This recipe uses absolutely no breadcrumbs or other grains. The only carbs in it are from bell pepper, onion and a small amount of tomato sauce. Instead of using breadcrumbs to hold the meat together in a loaf, this recipe uses protein – one large egg. The egg acts as the binding agent.

The other thing that makes this meatloaf unique is that it uses ground breakfast sausage. I highly recommend using Jimmy Dean Breakfast sausage. I like to use the sage version for added flavor, but you could also use the regular or even the hot if you wish.

It takes about an hour in the oven to cook the 2-pound loaf. However, it only takes a few minutes of prep time. You can even prep it the day before, then pop it in the oven when you’re ready to start dinner. I personally don’t need a sauce with this meatloaf because it is so flavorful, but you can add your favorite meatloaf sauce to it.

easy low carb meatloaf
easy low carb meatloaf

This recipe calls for simple ingredients. Ground beef, breakfast sausage, green bell pepper, white onion, one egg, a small amount of tomato sauce and salt and pepper. Just combine and press into a regular-sized loaf pan. Then you’ll cook it for one hour in an oven preheated to 375. Let the meatloaf rest for about five minutes before serving. This keeps it juicy and allows the juices to recirculate through the meat.

Storing the Meatloaf

This is a great meal for leftovers. Because of the sausage (high-fat content), the meat doesn’t dry out when reheated. You can reheat it in the oven again or use the microwave. Also, you can store in the fridge for up to three days in an airtight container. I have also frozen it before and it freezes well for up to a month. Honestly, I’ve never stored it longer than that. If you are freezing it, just make sure you wrap it really well to prevent freezer burn.

dinner
dinnerdinne

Easy Low Carb Meatloaf

This yummy low carb meatloaf is all meat and few carbs and is sure to become a weeknight favorite!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 lbs Ground Beef
  • 1 lbs Breakfast sausage Jimmy Dean preferred
  • 1 Lrg Egg
  • 1/2 Bell Pepper, chopped
  • 1/2 Sm White Onion, chopped
  • 3-4 oz Tomato sauce about half of an 8 oz can
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 375°
  • In a large mixing bowl, add beef, sausage, onion and bell pepper. Knead well until combined to avoid bites of only sausage or beef. You can use clean hands or use a pastry cutter to help combine them.
  • Add one egg and knead until fully combined.
  • Add tomato sauce and knead until fully combined.
  • Transfer meat mixture into an ungreased loaf pan. Press into pan to pack meat tightly. Level the top.
  • Place in oven and bake for one hour at 375°
  • Let meat rest for 5 mins before serving.
Keyword atkins, beef, beef dishes, comfort food, ground beef, healthy meals, italian sausage, keto, leftovers, low carb, meat, meatloaf, southern recipes, weeknight favorite
meatloaf

How to Make White Sandwich Bread

No bread at the store? No problem. Today I’m going to show you how to make white sandwich bread the easy way at home. No special tools required!

how to make white sandwich bread
This post contains affiliate links. Should you make a purchase through one of the links I provide, I may receive a small percentage at no cost to you. I only link to things I personally love, own or want to own.

I’ve been baking up a storm during the COVID-19 outbreak. When all of this started, I bought tons of flour and a few pounds of yeast because I know that as long as you have those things, there are infinite kinds of bread that you can bake at home. Pizza dough, hamburger buns, dinner rolls hot dog buns. Later this month, I will show you how to make some unleavened bread (bread that doesn’t require yeast) like tortillas and pretzels. But today I’m going to share how to make white sandwich bread at home. Plain white sandwich bread is very versatile and you can conjure up lots of different lunches with some plain white bread. It’s a great recipe to try if you are new to bread baking. Once you get comfortable with simple white sandwich bread you’ll be excited to learn how to make other breads like bagels, ciabatta, baguettes, dinner rolls, buns, and pretzel bread.

Tools of the Trade

One question I get asked is, “do you need any special tools to make bread?” Not really. You certainly don’t need a bread machine. A bread machine just takes some of the elbow grease out of baking bread. You pop your dough in and it will knead and bake it for you and take a lot of guesswork out of baking bread. But let me tell you that baking bread isn’t as complicated as you might think. I was intimidated by it for years before I finally decided to learn. I was surprised at how simple it really is. You can make bread with just your bare hands and a loaf pan. After all, that is how people have made bread for centuries. However, if you would like to take out some of the work you can use a stand mixer with your dough hook attachment. That’s what I do. This recipe takes around three hours from start to finish, but nearly all of that time is rising and baking. The prep time is actually fairly quick.

dough hook
Dough hook attachment and bulk yeast

The only other thing you need is a work surface. A well-cleaned countertop is fine for that. Also, you will need a loaf pan. I have found that metal pans seem to bake bread more evenly than glass ones. I recommend using a small standard loaf pan because freshly baked bread doesn’t last very long. Unlike store-bought bread, it isn’t packed with preservatives to keep it from molding. So I keep the size small and eat it quickly.

I will however, introduce you to one of the best $30 finds on Amazon. This bread slicer was one of my best Amazon purchases! You slip your loaf inside the wooden guide and it allows you to cut perfectly sliced bread every time. I wasted a lot of bread because I wasn’t cutting it evenly or straight. This solved that problem! It even has a board underneath to catch crumbs. Incidentally, I save the breadcrumbs! Don’t buy bread crumbs from the store when you can make your own for making meatballs and breading meat.

(Click on the picture to purchase)

PRO-TIP: Always use a serrated knife to cut bread. Smooth knives will smash your bread rather than cut it.

Ingredients

So the first thing you need is yeast. Personally, I buy yeast at Sam’s Club because they sell it in two one-pound packages and it is way more cost-effective that way. Yeast is also sold in packets. If you use yeast packets you will need one full packet, plus 1/2 tsp more. I highly recommend refrigerating yeast once you open it. You can also store it in the freezer. If you have yeast in your pantry and you aren’t sure if it is still good, you can do a simple test. Pinch some dry yeast and put it in a cup. Add a pinch of sugar and a little warm water. If it bubbles after a few minutes, it is still good. If there is no or very little activity, it’s expired. The bubbling is called “blooming.”

After a few years of baking, I’ve learned that bread flour is superior to all-purpose flour when it comes to baking bread. I can definitely tell that it makes a stronger, denser, spongier bread. That is because bread flour has a higher gluten content than all-purpose flour. That said, I make this recipe with all-purpose flour all the time. There is no need to buy special flour for this recipe. Use your all-purpose flour if that is what you have. Someone asked me if they could use wheat flour for this recipe. In all honestly, I have not tried it. However, I will say that wheat flour is much denser than white flour and so you normally use less of it. Personally, I recommend finding a tried and tested wheat bread recipe instead of trying to alter this one.

When you are done baking your bread and while the bread is still hot, I recommend buttering the top. Bread tops can seem a little hard when they are baked. A simple brush of butter is all it needs to soften the top again and it makes it more like the sandwich bread you buy at the store.

dough

White Sandwich Bread

White sandwich bread is so easy to make and deliciously simple. You'll love being able to whip up soft, fluffy white sandwich bread in a few hours whenever you need it!
Prep Time 3 hrs
Course Breads

Equipment

  • Loaf pan
  • Stand mixer

Ingredients
  

  • 1 Cup Hot Water
  • 2 Tbsp Sugar
  • 2 3/4 Tbsp Active Dry Yeast
  • 3 Cups All-Purpose Flour or Bread Flour
  • 1/4 Cup Vegetable Oil
  • 1.5 Tsp Salt

Instructions
 

  • In a stand mixer, add hot water, sugar, and yeast. Water should be very warm, but not scalding hot. Let it sit for 10 minutes to allow the yeast to bloom (bubble).
  • With your dough hook attachment on low, add vegetable oil and salt. Slowly add flour one cup at a time. Alternatively, you can mix ingredients by hand in a large bowl and knead by hand.
  • Turn up speed slightly and continue mixing by hand. The dough should cling to the dough hook, but not to the sides of the bowl after a few minutes. Mix for another 3-4 minutes until the dough is tacky.
  • Remove dough from the hook and place the dough in a large bowl and place it in a draft-free area of your kitchen. Cover the bowl with a clean kitchen towel. If you are worried about germs from the towel, spray some cling film with some baking spray. Cover the bowl loosely with it, then cover the cling film with the kitchen towel. Let the dough rise for 1.5 hours or until it doubles in size.
  • Once risen, punch down in the center. Then shape the dough into a long oval. Tuck any excess dough underneath the bottom of the loaf.
  • Grease a loaf pan. Transfer the dough to a loaf pan and cover again and let rise a second time for about an hour.
  • When done rising, bake at 350 degrees for 25 minutes or until golden brown.
  • While still warm, brush bread top lightly with butter before cutting and serving.
Keyword baked goods, bread, flour, sandwiches
how to make white sandwich bread

Storing Your Bread

I recommend storing your bread in a ziplock bag or an air tight container. If you bake often like I do, Amazon has some great bread bags that I use. I’ll drop the links below.

I’ve been asked before if you can freeze bread. In short, yes you can, but you will need to wrap it really well to prevent freezer burn. Also, make sure you freeze it before you it goes stale. Freezing won’t change staleness. If it was stale when you froze it, it will be stale when you thaw it out.

Alternatively, to save freezer space, you can also freeze dough that hasn’t risen. Make your dough and instead of letting it rise, freeze it. Once you are ready to bake, drop the frozen dough in a greased loaf pan. Get some cling film and lightly spray it with baking spray. Then cover the top of the loaf pan loosely with it. Layer a clean dish towel on top of the cling film. Let the dough thaw and rise for 7-8 hours. Then bake as normal at 350 degrees for 25-30 mins.

I hope you enjoyed learning how to make white sandwich bread. If you have questions feel free to leave them in the comments below and if I’ll try my best to answer them. Be sure to check out some of my other scratch recipes like Rich Fudgy Scratch Brownies.

Cake Mix Cherry Cobbler

Dessert is easier than ever with the super easy, no-fuss, 3-ingredient cake mix cherry cobbler.

cake mix cherry cobbler

There is nothing quite as lovely as a homemade dessert. But after cooking dinner, I’m not always in the mood for getting back in the kitchen for dessert. Certainly, you can make dessert in advance, but busy days don’t always allow for that! Thats why I love this cake mix cherry cobbler!

This cobbler is pretty famous in my family. My sister-in-law has been making it for nearly two decades and it is always a favorite of ours. Lots of request it in lieu of cake for our birthdays.

Prep in Less Than 10 Minutes

This dessert is super easy to make. Ready for the best part? It takes just 3 ingredients! All you’re going to use is cherry pie filling, a ordinary box of cake mix, and a stick of cold butter.

I’ve been asked several times in the past if you can use other pie fillings. Absolutely! I’ve done this with blackberry, apple, and peach. Its always amazing and wonderful. So by all means, switch it up!

cherries

Serving & Storing

Cake mix cherry cobbler is best served warm. You can always serve it with ice cream if you desire. Frankly, I love this recipe for entertaining too. It’s such an easy thing to pop in the oven when you are busy getting ready and it’s always a crowd pleaser.

I’ve found it doesn’t need to be refrigerated. However, if you are looking to preserve the freshness a few extra days, I’d certainly recommend putting it into the fridge with a cover. In fact, I’d recommend always covering it.

cake mix

Cake Mix Cherry Cobbler

Dessert night is now easy with this super easy 3-ingredient cake mix cherry cobbler. Prep time is less than 10 minutes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 9

Ingredients
  

  • 2 21 oz Cans of Cherry Pie Filling
  • 1 Stick Butter Cold
  • 1 Box Yellow Cake Mix

Instructions
 

  • Preheat oven to 375°
  • In a 9×9 baking pan, add the contents of two 21 oz cans of cherry pie filling (you may use other fruit pie filling if you choose)
  • Spread the pie filling evenly with a spatula
  • Sprinkle about 3/4 of the pie mix on top of the pie filling
  • Cut ¼" slices of cold butter and place on top of the cake mix until cake mix is fully covered.
    cake mix
  • Bake for 45 mins until golden brown and bubbly.
Keyword cherry, cherry cobbler, cobbler, crumble, easy desserts, easy recipe, fruit cobbler, fruit dessert, quick recipe
cherry cobbler

See? I promised you it was easy! Don’t forget to PIN this post for later. Also, please subscribe before you head out. Don’t forget to check out some of my other dessert recipes like Rich Fudge Scratch Brownies and Mini Chocolate Fudge Tarts. Thanks for reading.

Italian Cracker Snack Mix

You’ve found a yummy, savory, super easy appetizer and snack. Try this three ingredient Italian Cracker Snack Mix.

Italian Cracker Snack Mix

Have I got one of the easiest recipes for you. Like so easy that there isn’t even any actual cooking involved. Can I get a Hallelujah?

I love this recipe because there are only three ingredients involved. I love to whip this up for a salty, savory snack. This is great for parties and get togethers. They’re great for guests to munch on while other food is coming. Additionally, I love making this and wrapping it up in cello bags for neighbors, teachers, and other people as a simple gift or in a gift basket with other goodies.

Making Italian Cracker Snack Mix

So as I mentioned, this is just three ingredients: olive oil, an italian season ing / dressing spice packet, and crackers. However, I do love to add a forth ingredient: crushed red pepper flakes. I like mine to have a little bit of spice, but that is totally up to you.

Italian Cracker Snack Mix

I’ve tried it with both regular saltines and mini ones and I have to tell you – the mini saltines win hands down. They are so good!

I’ve seen some versions call for a full cup of olive oil, but honestly I think it makes the crackers too greasy. I recommend starting with a half cup. You’ll gently stir and fold the crackers into the oil-spice mixture. The crackers should be fully coated. You can always add more oil if you feel its too dry. I recommend storing it in an air tight container overnight to let the spices fully meld. I find it is freshest in the air tight container for up to two weeks. By the way, you can also try this recipe with a Ranch seasoning packet.

Cracker mixture

Italian Cracker Snack Mix

Turn ordinary saltines into a yummy, savory, Italian spiced snack mix.
Cook Time 5 mins
Resting time 12 hrs
Course Appetizer
Cuisine American

Ingredients
  

  • ½ Cup Extra Virgin Olive Oil
  • 1 Box Mini Saltine Crackers (11 oz)
  • 1 Packet Italian Dressing Seasoning (perferably Good Seasons)

Instructions
 

  • Add olive oil into a medium sized bowl.
  • Add spice packet and stir well into olive oil.
  • Pour entire box of crackers into the bowl and gently fold until all the oil is absorbed and crackers are completely coated.
  • If desired, add a sprinkle of crushed red pepper flakes.
Keyword 3 ingredient appetizer, appetizer, crackers, italian, saltimes, snack mix
Crackers
Crackers

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Don’t forget to see my other easy recipes like Parmesan Arugula Salad and Goat Cheese Fondue.

Banana Vanilla Wafer Pudding

Learn how to make banana vanilla wafer pudding, a simple layered desert made with fresh bananas, banana pudding and vanilla wafers.

Banana Vanilla Wafer Pudding

This post contains affiliate links. Should you make a purchase through one of the links I provide, I may receive a small percentage at no cost to you. See my full disclosure policy for more details.

Today I’m sharing a family recipe and childhood favorite. My mom made this as a kid in the 80’s. Boy did I love it. It was one of my favorite childhood desserts. I remember my mom making it whenever her family would come down from Houston to visit. My mom is one of six. We were five, so there were lots of hungry mouths to feed. I normally don’t like a lot of banana flavored things but this is a good one!

This recipe is very easy to make. I’ve always made if with instant pudding. I’ve honestly never tried it using the hot pudding method. You’ll make the instant pudding according to the package instructions. Normally, it calls for 2 cups of milk per package. I recommend using two packages.

Aditionally, you could stiffen up the pudding a little in the fridge and spread, Personally, I like to pour the pudding over the layers while it’s still liquid. Either method works fine.

I recommend refrigerating for at least two hours before serving, even if the pudding is stiff. If you’ve ever made or had tiramisu, it’s similar. Except instead of ladyfingers, it’s vanilla wafers. As the pudding sets, they soften.

You can store this dish in either an air tight dish or in a well covered pan. it keeps well in the fridge for about four days.

By the way, if you’re looking for other sweet stuff that calls for fresh fruit try my White Chocolate Rasberry Muffins.

Banana Vanilla Wafer Pudding

Banana Vanilla Wafer Pudding

Super easy layered dessert with banana pudding, fresh bananas and vanilla wafers
Prep Time 15 mins
Chill 2 hrs
Servings 8

Ingredients
  

  • 2 Packages Banana Instant Pudding
  • 4 Cups Milk (or milk according to package)
  • 1 Package Vanilla Wafers

Instructions
 

  • In a medium mixing bowl, pour the contents of the two packages of instant banana pudding and make according to package directions.
  • Layer the bottom and sides of a baking dish with vanilla wafers
  • Add a layer of sliced bananas on top of the cookies
  • Pour half of the pudding on the bananas and wafer cookies
  • Repeat layering.
  • Pour the remainder of the pudding on top of the last later.
  • Finish by adding cookies on top of the pudding mixture,
  • Put in the fridge and let it firm up at least two hours before serving
Banana Vanilla Wafer Pudding

I hope you enjoy this Banana Vanilla Wafer Pudding as much as I do. I’d love to hear what you think of it in the comments below. Don’t forget to pin this recipe for later!

Parmesan Arugula Salad

Rocket salad is the showstopper in this simple parmesan arugula salad with homemade lemon vinaigrette.

Parmesan arugula salad

Today, I’m sharing one of my favorite salads. I know you’re probably like me and always looking for something delicious that is quick to whip up! Well, I’ve got a great one! This salad is very easy to make. You can make Parmesan Arugula Salad in under 10 minutes. Therefore, it is a perfect first course for weeknight dinners.

Arugula, also called rocket salad, is a leaf vegetable with a fresh peppery flavor. The Mediterranean uses it often in their dishes. I can see why. The leaf itself is almost herb-like. Small,, but packed with flavor.

If you’re dieting, it’s suitable for most all diets. The homemade lemon vinaigrette is made with natural ingredients. Simply combine raw lemon juice, extra virgin olive oil, salt and pepper. It is Whole30, Keto, Atkins and Weight Watcher friendly. Unfortunately, it’s not Paleo friendly because of the parmesan. Obviously, you can control how muc dressing you put on the salad. But I love it because it doesn’t have sugar, preservatives or MSG.

I love this salad because its a nice change from the standard lettuce salads. If you wanted to eat it as a lunch, I recommend adding a lean protein like chicken, shrimp or lean steak, like sirloin. Arugula alone is not very filling because it’s so light. Personally, I love it as a side or starter.

Parmesan Arugula Salad

Arugula, also known as rocket salad, is a peppery green, used often in Mediterranean dishes. This simple salad combines arugula with Parmesan topped with a homemade zesty lemon dressing.
Prep Time 10 mins
Course Salad
Servings 4 servings
Calories 184 kcal

Ingredients
  

  • 4 Cups Arugula
  • 1/4 Cup Parmesan Shaved
  • 1/8 Cup Extra Virgin Olive Oil
  • 1/8 Cup Lemon Juice
  • Salt & Pepper Pinch

Instructions
 

  • In a small bowl or salad dressing shaker, add lemon juice, olive oil, salt and pepper. Stir or shake well until combined.
  • Transfer arugula to salad bowl and add parmesan.
  • Pour preferred amount of lemon dressing and toss salad well until mixed through
Keyword arugula, easy meal, lemon dressing, salad, simple salad, weeknight dinner

That’s it! I hope you enjoy this as much as my family does! Cheers!

The post, Parmesan Arugula Salad first appeared on My Beautiful Mess

Looking for other easy weeknight recipes? Try Roasted Root Medley

Tomato and Cucumber Salad

Learn how to make this refreshing tomato and cucumber salad with a homemade red wine vinaigrette.

tomato and cucumber salad

Making Tomato & Cucumber Salad

Can I be real for a second? I hate eating healthy. There…my secret is out. You can keep your cauliflower fried rice – it ain’t for me! Sorry, not sorry. That’s why when I find a delicious way to incorporate veggies in my meal plan, I snag it! So today, I’m sharing how to make my tomato and cucumber salad.

It’s easy to make your own red wine-balsamic vinaigrette for it which you can create in a salad dressing shaker or mix directly in the salad. Personally, I think it tastes best when you let it chill in the fridge for an hour after making. It gives a chance for the flavors to marinade together.

I love this tomato and cucumber salad because it fits all diets. Whether you’re doing Keto, Atkins, Whole30, Weight Watchers, or Paleo, it’s full of clean ingredients.

No Boring Lettuce – Yes, Please

I love Greek salads! And this recipe is bursting with Mediterranean flavors. with the tomato, cucumber, fresh basil, red onion, fresh parsley…be still my heart. I love serving a cold bowl of this yummy goodness.

This salad is a great alternative to the same old, boring lettuce style salad. I often have it as a lunch. If you need something heavier as a meal, try adding avocado, olives, shrimp and/or feta cheese (if you aren’t doing paleo). I’ve even added it to Quinoa!

tomato and cucumber salad

I recommend eating this fairly quickly. The cucumbers break down a little faster than the rest of the salad. You can store in a air tight container for a few days.

Tomato & Cucumber Salad

Crisp cucumber and juicy tomato make this delicious summer salad. Similar to a Greek Salad, this recipes calls for all natural ingredients 
If you aren’t following a paleo diet and would like it to be more filling, you may add a half cup of feta cheese
Course Salad, Side Dish
Servings 2

Ingredients
  

  • 1/4 Cup Red Wine Vinegar
  • 2 Tsp Balsamic Vinegar
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Olive Oil Extra Virgin
  • 2 Lrg Cucumber Chopped
  • 1 Cup Tomatoes Chopped
  • 2 Tbsp Red Onion Finely Chopped
  • 2 Tbsp Fresh Italian Parsley Chopped
  • 2 Tbsp Fresh Basil Chopped
  • Salt To taste

Instructions
 

  • Chop all veggies and herbs and transfer to a mixing bowl
  • In a small bowl or salad dressing shaker, combine all your wet ingredients to make your dressing
  • Mix well and pour on your salad
  • Toss gently to blend
Keyword atkins, basil, cucumber, gluten free, greek, keto, paleo, red onion, red wine vineger, tomato, whole30
Tomato and cucumber salad

I hope you enjoy this salad as much as I do. You can thank me later!

The post, Tomato & Cucumber Salad, first appeared on My Beautiful Mess.

Looking for more recipes? Try Roasted Root Medley