September 14, 2015

High Protein, Low Carb Bacon Mushroom Swiss Meatloaf

We are not doing low carb right now and I wanted to use up these potatoes - serve with something else if you low carb.

Although there are recipes all over the internet for a Bacon Mushroom Swiss loaf, the one I have in my files is from 2002 and is a high protein, low carb version.  We are not doing a low carb way of eating right now at this moment so I could play with it however I wished and of course, with meatloaf, you totally can 'play' with the recipe.  It's one of those dishes that has a lot of give to it.

Let me first say;  we don't really like meatloaf.  I rarely, if ever make it.  When I do, there is only one way we really like it and that is my own version where I top it with lots of bacon and bbq sauce before cooking... not like Grandma used to make.  But my husband loves Mushroom Swiss Burgers and I thought, "What the heck" and made this one.  Since I'm not a fan of meatloaf, I can't say I love it... and I felt it needed a little more flavor to it.  I'll put the low carb recipe below and then put some notes and thoughts after it.

Bacon Mushroom Swiss Meatloaf
Low Carb Version

12 oz. bacon, diced
4 mushrooms, whole, chopped
1 small onion, finely chopped
1 1/2 lb. extra lean ground beef
1 egg
1/2 c half and half
6 oz. shredded swiss cheese
1/2 c pork rinds, crushed

Preheat oven to 350.  In large skillet, cook bacon crisp.  Remove with slotted spoon.  Remove most of the bacon fat from the pan but leave about a tablespoon to saute the mushrooms and onions until tender.  Allow to cool slightly.  In a large bowl mix the beef, egg and half and half.  Add the mushroom and onion mixture, all but a couple spoonfuls of the cheese, and all but 1 tablespoon of the bacon crumbles.  Add the crushed pork rinds and mix well.  Shape into a loaf and place in a loaf pan.  Bake at 350 for 1 hour.  Drain fat from the pan and sprinkle the reserved cheese and bacon on top.  Bake 5 minutes more.  Allow to rest 10 minutes before slicing.

We are not doing low carb right now, so I went ahead and added a bit of celery to the onion and mushrooms. 
I did not think this dish had much flavor.  Due to carb counts some things couldn't be increased (like only 4 mushrooms) but I would HIGHLY recommend changing a few things if you make this. Use more mushrooms if they are not really large.
If you are not doing low carb, use crushed corn flakes or bread crumbs instead of pork rinds.
Use milk if you wish in place of half and half.
Do not substitute cheddar for swiss cheese.  The swiss, bacon and mushrooms all work together to make this dish work.
Increase the swiss cheese to at least 8 oz.
Add 1 tablespoon teriyaki or soy sauce to boost the bland flavor of this dish.
The low carb 2002 recipe did not have salt and pepper listed and YES this dish needs it. Season to taste.  A little salt and pepper will help bring out the flavors.

I added a little celery - not needed, it was just there so I grabbed a stalk

I added some cheddar - which eh, should have gone with all Swiss.  And more of it.

Double the Swiss, add salt & pepper, and a bit of soy sauce or teriyaki sauce to help bring out a little more flavor

You might also be interested in;
The Complete Low-Carb Cookbook (Best of the Best Presents)
Farberware Nonstick Bakeware 9-by-5-Inch Loaf Pan
Utz Pork Rinds Barrel, 18 Ounce


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