500g full fat beef mince
125 ml white bread crumbs (buttermilk loaf)
1 cup finely grated carrots
1 medium onion finely chopped
1 small green pepper finely chopped
2 tsps chopped garlic
1 egg
butter for frying
olive oil for frying
80 ml full cream milk
60 ml balsamic vinegar
seasoning of choice
2 tsps Nature’s vegetable stock powder
2 tsps dry basil


½ cup Carbsmart tomato sauce
3 tbls Dijon mustard
60 ml xylitol syrup


Line the bottom of a medium size loaf tin with baking paper and spray well with Spray ‘n Cook. Sauté the onion, green pepper and garlic until soft. Let cool. Place the rest of the ingredients into a glass bowl. Add the onion mixture and mix well with your hand. Transfer the mixture to the loaf tin and even out. Mix the sauce topping together and spread over the top. Bake in the oven on 180° for 45 minutes or until cooked. There will be excess sauce on the sides of the meatloaf. Pour it off into a small saucepan and reduce slightly. Slice the meatloaf and pour the sauce over it.

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