Meatloaf Meatballs

Meatloaf has a weird way of inserting itself into my cravings.

I never really think about meatloaf. It's not one of my top...100 foods, even. It's the food that, when we first moved to the US, my mom always said was "weird" and "so American." But, "still tastes good."

But then, sometimes, I imagine a slice of meatloaf between two pieces of bread, covered in cheese or ketchup. And I want it. Or I see Alton Brown's Smoked Party Meatloaf and can't stop asking my boyfriend to make it. Or, Deb posts about it.

In my eyes, Deb from Smitten Kitchen can do no wrong, and when she made the most delicious looking meatloaf (mini meatloaves? giant meatloaf meatballs?) I had to have them. While I tweaked the recipe to be my own, low carb version (inspired by Food.com) is my homage to Deb and the beauty of her meatloaf.

Recipe adapted from Smitten Kitchen and Food.com

Meatloaf Meatballs (serves 2)

• For the meatballs:
  • 8 oz ground beef
  • 1 oz breadcrumbs, almond meal, or ground pork rinds (for low carb)
  • 1 egg, beaten
  • 1/2 marinara sauce
  • 1/4 c parmesan, grated
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 2 T Worcestershire sauce
  • 1/4 c ketchup

Preheat oven to 350*

Mix all ingredients in a bowl until thoroughly combine. Roll into 2 large, 4 oz meatballs. Place in a baking pan and top each with half of the ketchup. Bake for 20 minutes.

Serve atop spaghetti, mashed potatoes, or mashed cauliflower.