1 lb ground beef, ex-ln (17%)
1 lb pork sausage; mild
1 cup pork rinds, plain; crushed
1 cn mild green chiles; diced
1 md onion; chopped fine
8 oz Monterey jack cheese; cube .25in/shread
3/4 cup salsa; mild/medium/hot
1 lg egg
2 clove garlic; (2 to 3) crushed
2 tsp oregano
2 tsp cumin
1 tsp salt; or Vege Sal
1 dash pepper


Preheat oven to 350
Just assemble all these ingredients in a *big* bowl, and then, with clean hands, mash and smoosh it all about until it's thoroughly blended. (I put it all in a gallon size ziplock bag and "smooshed" it that way. Kept my hands clean!). Dump it out on a clean broiler rack, and form into a loaf --it'll be a *big* loaf! I made mine about three inches thick. Bake for 1 1/2 hours. (I used a large loaf pan that has an insert in it to drain the fat.)
Do chop the onion quite fine; if it's in pieces that are too big, it tends to make the loaf fall apart when you cut it. It may, a bit, anyway because it's quite tender! Very, very tasty. I used medium salsa, and our loaf was *not* hot, just flavorful. If you want it hot, use hot salsa, and maybe add some Tabasco. (I use mild salsa.)
The carb count on this will vary a bit, depending on what brand of salsa you use, and how big an onion. At most, it should have about 40 g for the whole loaf, and like I said, this is a *BIG* loaf! Two pounds of meat and a half a pound of cheese, we're talking 8 servings, minimum! Good warmed up the next day, too.
Per serving: 713 Calories (kcal); 58g Total Fat; (73% calories from fat); 41g Protein; 5g Carbohydrate; 167mg Cholesterol; 1448mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates
NOTES : Here's my favorite meatloaf recipe. The last time I made it, I forgot to put the shredded cheese in it and it still came out great! (I like it better with the cheese, though.) It's originally from Dana Carpender with a few changes. I leave out the onion to save carbs since the salsa has some onion in it.
g carb entire loaf (36 g carb / 8 g fiber) per Mastercook divide by # servings
NYC Nutrition Analysis (per serving or yield unit): water=126 g; calories=664.6; protein=43.83 g; total fat=51.26 g; carbohydrate=4.92 g; dietary fiber=1.11 g; ash=6.11 g; calcium=265 mg; phosphorus=325.8 mg; iron=3.15 mg; sodium=1577 mg; potassium=452.4 mg; magnesium=37.27 mg; zinc=4.48 mg; copper=0.21 mg; manganese=0.14 mg; vitamin A=544 IU; vitamin E=0.61 mg ATE; thiamin=0.4 mg; riboflavin=0.48 mg; niacin=5.03 mg; pantothenic acid=0.78 mg; vitamin B6=0.4 mg; folate=30.15 ug; vitamin B12=2.29 ug; vitamin C=10.85 mg; saturated fat=21.06 g; monounsaturated fat=21.88 g; polyunsaturated fat=4.89 g; cholesterol=157.6 mg; selenium=32.94 ug; refuse=0.96%; %cal as carb:prot:fat=3:27:70; WW Pts=17.37; (complete analysis)
Preparation Time: 0:00
NYC Nutrilink: N3408^13295,N1364^07063,N5286^19041,N2994^11980 NYC Nutrilink: N2456^11282,N26^01025,N1088^06164,N113^01123 NYC Nutrilink: N2401^11215,N199^02027,N186^02014,N218^02047 NYC Nutrilink: N202^02030