MEATLOAF PIE

This was an idea, sparked by a recipe I saw on Pinterest, which immediately gave me all kinds of ideas that I could do with it. So this is my own version of a low carb meatloaf pie.  I'm thinking you can use whatever fillings you choose for this and make it your own. It is very substantial and makes a nice meal all by itself, or maybe a salad to go with if you are so inclined. I had coconut rum icecream for dessert after and I'm so full! I did not need dessert!

I was planning on making a salad supper.  No cooking.  Our air conditioner is out. And our ice cream maker quit working. And it was finally hot here! But today was cool.  Back down to comfortable baking weather again so I used my oven today because it may get hot again and then I'll make salad suppers.  So I'm rambling, and I'll quit and give you the recipe.


MEATLOAF PIE                    

 Meatloaf
1 pound  lean ground beef
1/2 cup  shredded mozzarella cheese
1/4 cup  Parmesan cheese
1 egg
1 teaspoon  Season-All Season Salt
1 teaspoon  onion powder
1 teaspoon  garlic powder
Filling
1/2 medium  zucchini -- (1/2 of about a 9 or 10-inch), sliced very thin
1  Roma tomato -- sliced thin
4  ounces  sliced mushrooms, canned or fresh
Topping
1 cup  shredded mozzarella cheese
   sprinkle of Italian seasoning

Preheat oven to 350F. Spray 10-inch pie plate with non-stick cooking spray.

In medium mixing bowl, combine ground beef, mozzarella cheese, Parmesan cheese, egg, season salt, onion powder, and garlic powder.  Mix well. Spread in pie plate.

Layer sliced zucchini, sliced tomato, and sliced mushrooms on top.  Top with shredded mozzarella and sprinkle with Italian seasoning.

Bake 45 minutes.  If there is a lot of grease, carefully pour the grease out of the pie plate.

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4 Servings/Per Serving: 498 Calories; 37g Fat (67.7% calories from fat); 34g Protein; 5g Carbohydrate; 1g Dietary Fiber