Ragu Meatloaf

Ingredients

• 2 oz mozzarella cheese, shreddedNutrition
• 1/4 cup parmesan cheeseNutrition
• 3 fl oz heavy creamNutrition
• 3 large eggsNutrition
• 2 tbsps balsamic vinegarNutrition
• 2 tbsps olive oilNutrition
• 1/4 cup chopped carrotsNutrition
• 1/2 cup chopped celeryNutrition
• 2 cloves garlic, choppedNutrition
• 1/2 cup chopped red onionNutrition
• 1/2 cup parsley, choppedNutrition
• 1/2 cup tomato sauceNutrition
• 2 lbs lean ground beefNutrition

Directions

1. 1Heat olive oil in a saucepan on medium heat. Sauté onion, carrot, celery and garlic. Stir in parsley. Cook out most of the water.
2. 2Add vinegar, let it reduce. Add heavy cream and tomato sauce, let it reduce. Lower cooking temperature and keep cooking until mixture resembles a paste. Set aside to cool.
3. 3Preheat oven to 425 °F (220 °C). In a mixing bowl, mix together ground beef, egg and cheeses. Make sure vegetable mixture has cooled off, then mix it in with the meat.
4. 4Place the mixture into a loaf pan. Bake at 425 °F for 45-55 minutes. Let cool for 10 minutes before slicing.
5. 5Note: for Atkins Induction Phase, omit vinegar and carrots. For South Beach Diet, omit heavy cream, use lean ground turkey instead of beef, use low-fat mozzarella cheese instead of full-fat, use only 1 tsp olive oil or omit entirely.

Nutrition per serving