Low Carb Mexican Meat Loaf

I miss tacos.  A lot.  While I've managed to subsist on fajitas without the tortillas, it's not the same.  So I figured it was high time to figure out something to at least curb the need for tacos.  Because, tacos.  Besides, I had some ground venison in the freezer and thought, what better use of said venison than a delicious taco substitute.  A few chops and stirs later, and tada!  Mexican Meat Loaf!  The best part about this recipe is that it is low calorie enough to top with some of your favorite taco toppings as well. I added some hatch chile salsa, guacamole, and extra cheddar cheese, and I barely missed the taco shells. Best part is, that if you are cooking for someone who is constantly complaining that all the carbs have vacated the house, this grounds up nicely into a taco shell.

She's not pretty, but she's delicious!  Also makes AMAZING leftovers!

Ingredients:

- 1 lb. ground sirloin

- 1 lb. ground venison (for those less daring, or with limited access to ground venison, an extra lb. of ground sirloin works well too.)

- 1 medium red bell pepper - minced

- 1 medium green bell pepper - minced

- 1 can rotel diced tomatoes & green chilies

- 2 egg whites, lightly beaten

- 1 white onion, minced

- 1 cup sharp cheddar cheese

- 1 tsp paprika

- 2 tsp chili powder

- 2 tsp roasted garlic

- Cooking spray

This is the easiest recipe ever.  Seriously.

Preheat oven to 375 degrees.  Spray 9x5" loaf pan with cooking spray. Mix all of the ingredients above in a medium mixing bowl.  Your (clean) hands work best at incorporating all of the yummy veggies into the meat. Put meat mixture into the pan.  Place pan in oven. Cook for 1 hour or until the internal temperature is 160 degrees and meat loaf is cooked through. Let rest for about 15 minutes, then cut, top, and serve.

Makes 8 servings.

MyFitnessPal shows the following nutrition facts/serving:

Calories: 199

Carbs: 5.1g

Fiber: 1.3g

Fat: 8.1g

Protein: 35g

Sugars: 2.6g