I’ve wanted to try McCormick’s “Grillmates” Montreal Steak Seasoning in a meatloaf for some time now and I finally got around to doing that today. I shouldn’t have waited so long! It was delicious! This is nothing at all like my Italian Meatloaf I’ve been making for 40+ years, but is was flavorful and a pleasant change from our norm. I ordinarily use tomato sauce atop my meatloaves, but I happened to have some very rich, grass-fed beef gravy in my freezer from the last grass-fed brisket I cooked. So I decided to make a delightful sauce with that, adding a dab of tomato paste and red wine. This recipe is suitable for Phase 2 (OWL) of Atkins. Paleo and Primal diners can also enjoy this meatloaf provided they either omit the red wine in the sauce, or substitute straight tomato sauce for the top of the loaf (adding it the last 30 minutes of cooking).

Using grass-fed beef, check out the fantastic nutritional information below for this meatloaf!

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INGREDIENTS:

1 lb. grass-fed ground beef

1 lb. ground pork (I use very lean ground loin)

2 oz. green bell pepper, finely chopped

2 oz. onion, finely chopped

1/4 c. parsley, chopped

1 T. flax meal soaked a couple minutes in 1/4 c. water

1 large egg, beaten

2 tsp. homemade Montreal Steak Seasoning

1 c. rich beef gravy

2 oz. red wine

1 oz. tomato paste

DIRECTIONS: Preheat oven to 350º. You can saute the onion and bell pepper in 1 T. oil first if you prefer, but I did not bother this time, as this loaf is large enough and will bake long enough to get the veggies tender without pre-sautéing. Caramelizing these vegetables won’t have a great flavor impact here. Your call there. In a large mixing bowl, mix all ingredients well, either with a fork or your hands. Spoon out onto lightly greased baking pan. Shape into long loaf about 8″x 4½” (or whatever shape you prefer). Pop into 350º oven for about 1 hr. 20 minutes, or until meat thermometer reads 155º.

While meat is cooking, Simmer the beef gravy, wine and tomato paste over low heat until thick and smooth. Salt and pepper to taste. Set aside until meat is done, reheating a minute or two right before serving. Remove meatloaf from oven when it reaches 155º internal temperature and slice into 8 servings. Spoon sauce over meatloaf and serve at once.

NUTRITIONAL INFO: Makes 8 servings, each contains:

404 calories

27.4 g fat

3.83 g carbs, .75 g fiber, 3.08 g NET CARBS

31.88 g protein

471 mg sodium