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Publisher’s Pick – Pizza roll meatloaf recipe

Kyle Cox, publisher of LowCarb Energy magazine, realizes that low-carbing has had a bad reputation, particularly because of its reliance on meat, cheese and eggs. “People think it sounds unhealthy and boring,” says Cox. “But living the low-carb way does work if done properly — I’m proof of that.”

He also emphasizes that this way of eating doesn’t have to be dull, either, especially if you can get a little creative in the kitchen. “We have always mixed it up a bit when we cook, and it’s even easier now with all the new foods out there. Our goal is to show everyone what we have learned — that you really can live this way, it’s healthy, and you can have all kinds of great food,” Cox says. “Especially with all the recipes and down-to-earth information in our magazine, low-carbing will seem like anything but a ‘diet.'”

And to prove how great the food really can be, here’s one of his favorite recipes, taken from the book Eat Yourself Thin Like I Did! Quick and Easy Low Carb Cookbook, by Nancy Moshier. (In fact, he liked the author’s work so much, Cox hired her to be LowCarb Energy’s Food Editor.) Pizza roll meatloaf
2 pounds extra lean ground beef
1/4 cup onion, chopped
3 teaspoons bottled fresh minced garlic, divide or equivalent fresh garlic, minced
1 1/2 teaspoons dried basil leaves, divided
1 1/2 teaspoons oregano leaves, divided
1 teaspoon fennel seed
1/2 teaspoon crushed red pepper, divided (optional)
2 1/8 teaspoons salt
1/2 cup + 2 tablespoons water, divided
1/2 cup plain pork rinds, crushed
2 tablespoons tomato paste
1/4 cup Parmesan cheese, grated
8 ounce package mozzarella cheese, sliced
1/2 cup fresh mushrooms, chopped or a 4 ounce can of mushroom slices, drained
1/2 cup pepperoni slices

Mix ground beef, onions, 2 teaspoons garlic, 1 teaspoon basil, 1 teaspoon oregano, fennel seed, salt and crushed red pepper if using, 1/2 cup water and pork rinds. Mix well for 1 minute.Shape into a 10″ x 14″ rectangle on waxed paper or aluminum foil. Set aside.Mix tomato paste, remaining garlic, basil, oregano and remaining 2 tablespoons water. Spread evenly over meat. Sprinkle parmesan evenly over sauce, lay mozzarella slices over Parmesan cheese. Top with pepperoni slices, then mushrooms.Carefully roll meat from 10″ side into a roll resembling a cake roll, using waxed paper or foil to help roll. Seal seam by pinching together well, and seal ends by pinching together so cheese will not leak out.Bake 1 hour at 350 degrees. Let stand loosely covered with aluminum foil for 10 minutes before slicing into 8 equal slices.*Makes 8 servings at only 2.5 grams of carbs per serving.(Recipe � Copyright 1999-2004, Nancy’s Cookbooks, All Rights Reserved. Used with permission. Visit Nancy’s site at

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