Mexicali Meat Loaf

YIELD: 8 servings, each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 28 grams of protein.

INGREDIENTS:

• 1 pound ground beef
• 1 pound mild pork sausage
• 1 cup crushed plain pork rinds
• 1 can (4 1/2 ounces) diced mild green chilies
• 1 medium onion, finely chopped
• 8 ounces Monterey Jack cheese, cut into 1/4- to 1/2-inch cubes or shredded
• 3/4 cup salsa (mild, medium, or hot, as desired)
• 1 egg
• 2 or 3 cloves garlic, crushed
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon salt or Vege-Sal

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Combine all these ingredients in a really big bowl, and then, with clean hands, knead it all until it’s thoroughly blended .
3. Dump it out on a clean broiler rack, and form into a loaf-it’ll be a big loaf-about 3 inches thick. Bake for 1 1/2 hours.
   

NOTE:

• Do chop the onion quite fine for your meat loaves. If it’s in pieces that are too big, it tends to make the loaf fall apart when you cut it. The Mexicali Meat Loaf may crumble a bit anyway, because it’s quite tender.