Sometimes you have a little meatloaf leftover, but not quite enough for another meal or or quite enough for everybody to make a lunch sandwich either. Last night I found the perfect solution for a measly 6 oz. of leftover meatloaf. It was so good my husband said “You can make that again anytime.” It really was delicious! Few ingredients but lots of flavor. If sodium is an issue for you, the only way to reduce that would be to eliminate some of the cheese in this. This recipe is suitable for Atkins Induction and Keto diets. Primal folks will want to cut back on the cheese probably. This is not suitable for Paleo.
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1 5-inch head of cauliflower, cut into flowerettes
1 oz. cream cheese
6 oz. leftover meatloaf, chopped up (I use this meatloaf recipe)
1 c. green onion, chopped
4 slices American Deluxe cheese
1 c. shredded Cheddar cheese
3 slices bacon, chopped and cooked
DIRECTIONS: Chop and brown the bacon. Drain on paper towels. Boil cauliflower just until tender. Preheat oven to 350º. When cauliflower is tender, drain off water and place the cauli back in the pot. Slightly mash it with a fork into smaller bits. Add cream cheese and stir in to melt. Add the diced meatloaf and green onion. Stir again to distribute all uniformly. Lightly grease large casserole dish. Spoon up half the mixture into the baking dish. Tear the American slices into 3 long strips and arrange 2-slices worth of it evenly on top. Sprinkle with half the Cheddar cheese. Spoon the rest of the cauliflower mixture on next and top with the remaining two slices of stripped American cheese. Top with the rest of the cheddar. Pop dish into hot oven for about 20-25 minutes or until the cheese in nicely melted. ENJOY!
NUTRITIONAL INFO: Makes 6 servings, each contains:
19.6 g fat
9.26 g carbs, 3.10 g fiber, 6.16 g NET CARBS
19.3 g protein
681 mg sodium