broccoli with lemon garlic butter and/or a side of mashed cauliflower. Very low in carbs and high in nutrition as well.
I'm trying to incorporate as much gelatin in my diet as I can lately so that is the reason for the gelatin added to the sauce. Since reading Dana Carpender's article on Hold The Toast about gelatin, it's blowing my mind too. I'm finding since I've been adding it to whatever I can add it to, I'm having more energy and feeling just a wee bit better than usual. And since pork rinds is a good source of gelatin, I used pork rinds in my meatloaf as a binder as well as the mushrooms. To be honest, I hate pork rinds. But this way they are hidden, and as long as I don't have to see or smell them, I can eat them this way.
As to an update on my nerve problem (Pudendal Nerve Neuralgia), I'm living with it, taking supplements to build up the nerve and help it work right, being careful not to do more damage to it, etc. Most of the time my pain level since going back on the supplements I had quit, is almost nothing or tolerable anyway. Every once in a while it acts up if I have sit too long (sitting compresses the nerve), or just did something to aggravate it. Reading about all the people who are suffering so terribly, unspeakably, with this condition, I'm thankful I am not worse. I count myself blessed. Some people call it the suicide condition, because it's a unique kind of pain that is unrelenting, that is misunderstood, misdiagnosed and for many, it seems no help. It's unbearable at it's worst. Mine hasn't come to that place and I believe as I ask the Lord for wisdom He has given it to me. I'm thankful for my low-carb diet, because if I were eating lots of sugar or carbs that only brings more destruction to the nerves. So far I'm treating this without any pain meds. At the worst I've taken an herbal muscle relaxer and upped my inositol and that has done it for me.
So enough of that! Here's the recipe!
SAVORY MEATLOAF AND MUSHROOM GRAVY
1 pound lean ground beef
1 pound Jennie-O turkey sausage (breakfast) -- (Or pork sausage)
4 ounces fresh mushrooms -- (8 oz container, chopped fine in food processor, divided)
1/2 cup pork rinds -- crushed into crumbs
1/4 cup beef stock -- (with gelatin if possible)
2 large eggs
1 teaspoon Season-All Seasoned Salt -- (Or your favorite seasoned salt)
1/2 teaspoon sea salt -- (Or No-Salt)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup butter
1 tablespoon extra virgin olive oil
4 ounces fresh mushrooms
1 tablespoon dry red wine
1 teaspoon minced garlic
1 teaspoon beef bouillon -- (gluten free, msg free)
1/2 teaspoon rosemary
1/2 cup heavy cream
1 packet Knox Gelatin -- softened in 2 tbsp cold water (optional) added only for nutrition, no other reason.
In large mixing bowl, mix together beef, turkey sausage OR pork sausage, 1/2 (4 oz.) of the finely chopped mushrooms, pork rinds crumbs, beef stock, eggs, seasoned salt, sea salt OR No-Salt, onion powder, and garlic powder.
Preheat oven to 400F. Grease loaf pan, and spread meat loaf mixture into pan. Bake 1 hr. or until it tests done with a meat thermometer.
While the meatloaf is baking, in large frying pan, melt butter and olive oil together. Add the other half (4 oz.) of the finely chopped mushrooms, dry red wine and mince garlic. Stir and cook about 5 minutes. Add beef bouillon, rosemary, and heavy cream. Stir together and simmer about 20 to 30 minutes on lowest heat. Stir in softened knox gelatin, if using, until dissolved.
Slice meatloaf into 8 slices, serving each slice covered with mushroom gravy.
8 Servings/Per Serving: 445 Calories; 37g Fat (76.4% calories from fat); 23g Protein; 3g Carbohydrate; trace Dietary Fiber