Dominique DeVito lives in Ghent, New York with her family, where they own the Hudson-Chatham Winery. She is the author of Low-Carb Slow Cooking, out now from Cider Mill Press and available wherever books are sold.
This holiday season, cookbook author Dominique DeVito makes it easy to enjoy delicious and hearty meals without succumbing to the seemingly inevitable winter weight-gain. In Low-Carb Slow Cooking, DeVito has curated a delectable collection of low-carb recipes that require little effort but deliver consistently flavor and satisfying results, like this Bacon-Wrapped Meatloaf recipe!
This fun dish makes six to eight servings. The juices will seep out and form their own sauce while it cooks, so you won’t need ketchup—just spoon the juices over the meat when serving. We’ve opted for low-carb bread slices, which can be found in a number of specialty food stores, to act as the filler in the meatloaf—absorbing the juices and keeping the meat moist. Other ingredients that can do this include spinach or green peppers that will both add some density, but you’ll still get a lot of juice!
- 8-oz can tomato sauce (or tomatoes with chili peppers if you want to add some zing)
- 3 eggs, beaten
- 1 lb ground pork
- 1 lb ground veal
- 2 slices low-carb bread, crusts removed, broken into small pieces
- ½ cup grated parmesan cheese
- ½ onion, chopped fine
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon kosher or sea salt
- 1 teaspoon coarsely ground black pepper
- 4 slices bacon
1. In a large mixing bowl, combine tomato sauce, eggs, meats, bread pieces, cheese, onion, garlic, and parsley. Wash your hands, and use them to stir the mixture. Season with salt and pepper. Form into a brick shape that will fit nicely in the slow cooker.
2. Cook the bacon in the microwave for a few minutes until just cooked. Wrap it over the loaf, tucking the ends under. Place the loaf in the slow cooker. Cover and cook on Low for 7 to 8 hours, or on High for 5 to 6 hours.