Low-Carb Swiss Loaf

I adapted this from a recipe that had a whole pile of bread crumbs and a cup of milk in it. I simply left them out, and I’ve never missed them.

YIELD: 8 servings, each with 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 30 grams of protein.

INGREDIENTS:

• 2 1/2 pounds ground beef
• 5 ounces Swiss cheese, diced small or grated
• 2 eggs, beaten
• 1 medium onion, chopped
• 1 green pepper, chopped
• 1 small rib celery, chopped
• 1 teaspoon salt or Vege-Sal
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. With clean hands, combine all the ingredients in a large bowl, until the mixture is well blended.
3. Pack the meat into one large loaf pan or two small ones. Bake a large loaf for 1 1/2 to 1 3/4 hours. Bake two small loaves for 1 1/4 hours.

NOTE:

• I turn the loaf out of the pan and onto the broiler rack, and I bake it there so the excess fat runs off-not because I’m afraid of fat, but because I like it better that way. If you like, though, you could bake yours right in the pan, and it would probably be a bit more tender.