Blog Posts

EASY Keto Coleslaw (Carolina-Style) (Recipe)

No hype! Just the recipe:

Easy Coleslaw

Servings: 8


6 cups Green Cabbage
1 ½ cups full-fat Mayo
2 Tbsp Apple Cider Vinegar
2 Tbsp Stone Ground Mustard
2 Tbsp Granulated Keto Sweetener, or more, to taste. Use your favorite.


Chop the cabbage very fine, I use my food processor with the shred blade on for this. Transfer cabbage to a large mixing bowl, add the remaining ingredients and mix well. Transfer coleslaw to a tightly closed container. Refrigerate 6 hours, stir and serve.

I hope you enjoy this easy recipe! Even the kids love it, over here!

This recipe is approximately 319 calories per serving, 4.1g carbs, 36.1g fat, and 1g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.


KETO No-Peek Chicken and “Rice” Casserole (Recipe)

I recently converted another one of my favorite comfort food recipes to a Keto-friendly version! There are more than a few different recipes for No-Peek Chicken and Rice in the oven, that have been floating around social media (and our Grandmother’s recipe books) for quite some time. Most of these call for rice and cans of cream of something soups. I do have to admit that I used to love a good chicken casserole, but any of these options would be a No-Go on Keto.

I knew I would make this recipe with some version of cauliflower rice. I also decided to pulse some broccoli in my food processor as well, to add color (mimicking the wild rice) and another depth of flavor.

Being totally honest, this recipe does require just a little more work than the carb-laden versions – we’re not going to be dumping cans of anything into a pan, here. But we are going to seriously shave off some carbs. One serving of my recipe has only 6 grams Carbohydrates, TOTAL, whereas one of the recipes I found online using wild rice had almost 70 grams of carbs per serving! Keto or not, that just doesn’t sound like a good idea to me anymore, for myself or my family members. And while this one does require a little more prep, it’s definitely not a hard recipe to make and it is totally worth it. I wouldn’t have made it myself, otherwise. I did decide to sear my chicken in my cast iron pan before adding it to the casserole, but I really believe this step was completely necessary, for juicy, flavorful chicken. For this reason, I’m going to call this one a weekend meal.

I chose to use chicken thighs for this recipe because of the higher fat content. However, any cut of chicken you prefer will work, but may require more cooking time.

Another little note before I get into the recipe: I am not including in-depth instructions on how to make cauliflower rice or broccoli rice. That’s been done, many times and you may also choose to just purchase ready-made cauliflower and broccoli rice in the freezer section of your grocery store. If you would like to make your own, the short of it is, you’re basically going to run some roughly chopped cauliflower through your food processor, with the shred blade on. If you don’t have a food processor, you can get one by clicking here: Hamilton Beach Food Processor & Vegetable Chopper

Of course, you can also just grate your vegetables by hand with any grater. This method does require the most work. It’s important to understand that these types of rice are nothing more than finely chopped vegetables. You do want to chop or shred your “rice” a little more coarsely for this recipe, so that they will hold up during the cooking time and not turn to mush. I also squeeze as much liquid as I can out of mine, using a paper towel, before incorporating it into recipes. My ingredient amounts below are listed in grams because it takes the guesswork out of the Carb content. I really believe in using a food scale on the Ketogenic diet to get your measurements exact. If you don’t have a food scale, you can get a good one here: Digital Food Scale Digital Weight, Grams and Ounces by Greater Goods

As an Amazon Associate, I earn from qualifying purchases. However, I would never link a product here that I did not like or use.)

KETO No-Peek Chicken and “Rice” Casserole

Servings: 8


8 Chicken Thighs, I use bone-in, skin-ON
350 g Cauliflower, Riced
350 g Broccoli florets, Riced
2 slices Bacon, chopped
25 g Onion, finely chopped
¾ cup Mushrooms, sliced
1 cup Chicken Broth
2 tsp Minced Garlic, you know I like Spice World, ORGANIC GARLIC
2 tbsp Salted Butter
1 cup Heavy Whipping Cream
½ cup Shredded Cheddar cheese
Seasoned Salt
Salt and Pepper


Pre-heat oven to 350 degrees. Grease a casserole dish with butter or spray with Olive Oil cooking spray. Mix both types of veggie rice together, season with salt and pepper and add to the greased casserole dish. In a cast iron skillet, or your favorite pan, cook the bacon until crispy and then remove with a slotted spoon. Set bacon aside. Season chicken breasts with the Seasoned salt and pepper, then place as many as you can, in the pan, without overcrowding. Cook the chicken in the bacon fat for 3-4 minutes per side, or until browned. Remove chicken and set aside. Pour off most of the grease that is in the pan at this point. Add the 2 tbsp of butter to the pan, turn heat to low-medium. Add the onions and mushrooms to the pan and cook until the onions are just beginning to soften, about 3 minutes. Add the garlic to the pan, still on low-medium. Cook for 1 minute. De-glaze the pan by adding the chicken broth and scraping any bits from the bottom. Add in the heavy whipping cream, stir. Cook for 2 minutes. Turn off the heat, add in the cheese and stir to melt and combine. Pour half of this sauce over the veggie rice, and stir a little to coat the “rice.” Arrange the chicken thighs over the rice and pour the rest of the sauce over the whole dish. Cover the dish tightly with aluminum foil and bake for 1 hour. Remember, NO Peeking! (Or at least not before it has cooked at least 45 minutes) Sprinkle the cooked bacon pieces over the chicken, just before serving.

I hope you enjoy this recipe and your family loves it as much as mine!

This recipe is approximately 524 calories per serving, 6.2g carbs, 41g fat, and 29.6g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

Keto Spinach and Cheese Stuffed Steelhead Trout (or Salmon) (Recipe)

Use this image to share on Pinterest!

This recipe is probably our very favorite thing we’ve had since I’ve started the Keto diet. The kids loved it and I even had a serving of the leftovers for breakfast. Don’t hate! It was delicious!

I am aware that there are probably a thousand different recipes out there, very similar to this one, but, usually involving salmon. This recipe would be just as delicious using salmon, for sure, but I typically have Steelhead. I find that the Steelhead Trout has a very similar taste and texture to the salmon, but it’s usually less expensive. Weeknight meals at our house need to be easy and quick. I also like for my recipes to use ingredients that aren’t expensive and are easy to find. Last but not least, another checkbox for me is that whatever I’m making, NOT make an unnecessary mess in the kitchen. For this reason, I use as few dishes as possible and a lot of times, I’ll bake our meals instead of pan frying them. I actually melted my butter for this, in the microwave, directly in the glass casserole dish I would bake my fish in. This one is no muss, no fuss, but so delicious! Super easy and quick, even for a week night.

(My usual disclaimer: As an Amazon Associate, I earn from qualifying purchases. However, I would never link a product here that I did not like or use.)

Spinach and Cheese Stuffed Steelhead Trout

Servings: 6


24 oz Steelhead Trout filet (or six 4oz filets)
6 tbsp Salted Butter
2 tbsp Extra Virgin Olive Oil
1 cup Raw Spinach
6 oz Cream Cheese
1 tsp Minced Garlic, I like Spice World, ORGANIC GARLIC
2 oz Parmesan Cheese


Pre-heat the oven to 400 degrees. Begin by melting about 3 tbsp of the butter. The rest of the butter will be used later. Pour the melted butter into a long casserole dish. Prepare the trout by slicing into 6 individual filets, (unless you purchased them that way) discarding the skin if you wish. Then, with a sharp knife, make a slit in the side, starting about one half inch from the top, and stopping the same distance from the bottom. Brush all sides of the trout filets with Olive Oil. Season well with Salt and Pepper. Set the fish aside. Finely chop the spinach and place in a bowl with one teaspoon of water; microwave the spinach until it is wilted, approx. 3 minutes. Add to the spinach, the softened cream cheese, garlic, and parmesan cheese. Mix well. Stuff each filet with about 2 Tbsp of the cheese mixture. Arrange trout filets in the casserole dish with the melted butter, adding one small pad of the remaining butter to the top of each one. Bake for 15-16 minutes. Do not overcook, the fish is done when it will flake with a fork.

I really hope you enjoy this recipe! I had mine with a side of sautéed zucchini. A really easy side dish to go with a super-easy main course.

This recipe is approximately 386 calories per serving, 2.5g carbs, 29.6g  fat, and 22g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

The original recipe that was the inspiration for my adaptation can be found here:

Cheesy KETO Enchiladas with Beef and Pork (Recipe)

Today I decided to experiment with my usual recipe for Enchiladas at home, and as usual, make it as Keto-friendly as possible. Keeping our meals affordable is an important thing for us, too. If you’ve been following, I don’t think its been hard to figure out that I like CHEAP and EASY recipes. But, cheap can definitely still be delicious.

The good thing about most recipes for Beef Enchiladas, is that the filling is pretty Keto as is. I decided to use hamburger, as well as pork sausage for added flavor. Seasonings, lots of cheese and just a little more than a splash of Enchilada sauce made this filling so delicious! Look at all that gooey cheese!

Obviously, using regular tortillas would not be an option. Searching online, I found that there were many low-carb options to use as wraps for my enchiladas. Really, there was no shortage of different ideas. It did seem that a lot of those options were a little on the pricey side and would be expensive to purchase enough to feed the whole family (And have leftovers, which I like to have). Another problem was that most of them were “low-carb,” and since I desperately wanted to use a tomato-based sauce, I wanted to figure out a NO carb option for mine. The idea of using sliced Roast Beef came to mind (Zero Carbs!) and off I went to the deli to grab some!

This is a pretty large recipe. I believe that it would freeze well for a microwaveable lunch later, but feel free to cut everything in half to make only 4 servings. My kids loved this so much, they’re asking to take it to school in a hot thermos, so we’ll definitely be eating this as leftovers.

Once you add your sauce to the enchiladas, don’t worry if it doesn’t seem like enough. These really don’t need to be smothered. You will have more cooking liquid after it’s baked, and they will be juicy!

 If you are totally against the idea of using a red, tomato based sauce, feel free to experiment with making a White Chicken Enchiladas version of this. There’s lots of good recipes online. I may even post my own, tweaked version of that at some point, too. (I can tell you now, that I would definitely try using some deli-sliced chicken breast as the “wrap” for those.) I hope you enjoy this recipe, let me know in the comments if you try it!

(My usual disclaimer: As an Amazon Associate, I earn from qualifying purchases. However, I would never link a product here that I did not like or use.)

Keto Enchiladas with Beef and Pork

Servings: 8


1 lb Ground Beef (I use 73%)
½ lb Bulk Breakfast Sausage
16 oz Deli Sliced Roast Beef
1 tsp Minced Garlic, I like Spice World, ORGANIC GARLIC
Seasoned Salt and Pepper (to taste)
Goya Adobo All Purpose Seasoning (to taste)
1 ½ cup Shredded Monterey Jack cheese
10 oz Mild Enchilada Sauce
8 oz Rotel (Not the full can!)


Begin by browning the ground beef and sausage together in a frying pan. Once done, pour off most of the liquid that cooked out of the meat, retaining a tbsp or 2. Add in the minced garlic, Seasoned Salt, Pepper, and Adobo Seasoning. Cook for another 5 minutes to incorporate all of the flavors and spices. Add to the same pan, 1/3 of the Enchilada sauce (reserving the rest) and 1 cup of the shredded cheese. Remove from heat and stir to combine and melt the cheese. In a separate bowl, combine the rest of the enchilada sauce and the Rotel. Set aside. Using the roast beef in place of tortillas, add one tablespoon of the meat mixture to one slice of the roast beef and roll up, overlapping the edges. Lay edge-side down in your baking dish(es). Pour the prepared sauce over the enchiladas, distributing evenly among your pans. Sprinkle the remaining half cup of shredded cheese evenly over all. Bake for 20 mins or until bubbly and the cheese has melted. Do not overcook or the roast beef may become tough.

I like to have my enchiladas alone, or with a simple side salad of usually just lettuce, cheese and Ranch or Blue Cheese Dressing. A dollup of sour cream is delicious on this, as well!

This recipe is approximately 419 calories per serving, 3.8g carbs, 32.9g fat, and 25.9g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

Scholastic Book Fair and Computer Science Showcase with ROBOTS!

Today, Chuck and I attended the Computer Science showcase at the girls’ school. They are doing some really neat things and learning about computer coding. Aidan and her partner made a virtual “Sunday School” with a Lego model. Peyton’s group made a “Code Cruiser” which is basically a motorized Lego Robot that operates based on a computer program they designed. We thought their projects were super cool! We also had time to stop by one of my favorite things, ever: the SCHOLASTIC Book Fair! Who doesn’t love the Book Fair? Here’s a video of our adventures this morning. Don’t forget to follow us on Youtube, and give us a like! (channel: livingthejoneslife)

Thanks for watching!

KETO “Fried” Chicken (Recipe)

Happy Monday! I’m not going to force you to read or scroll through a long post before you get to the recipe (this time), but doesn’t that chicken look GREAT? I’m here to tell you, that it absolutely was! I’m sure you already know that breading chicken with crushed pork skins is definitely not a new idea. Honestly, I wasn’t sure if it sounded so great, but once I found myself thinking about “regular” fried chicken, I knew I had to give it a try. I’m not much of a recipe follower, and there are so many different ways to cook this. For me, cooking chicken in coconut oil on my electric griddle is the easiest way to go for guaranteed delicious, juicy chicken. So why not just do that with this?

I also really love boneless, skinless chicken. But on the ketogenic diet, we know it would be better if I preferred bone-in chicken with the skin on, so I would be getting in those healthy fats. Using the coconut oil to “fry” my chicken allows me to continue using the same chicken that I’ve always loved AND stick to my macros, while also adding that faint-but-delicious coconut flavor. Rolling the chicken around in crushed Pork Skins is just the icing on the Keto CAKE. (That cake is made with almond flour, I’m sure).

I said I wouldn’t jabber too much on this one, so let’s get to the recipe.

KETO “Fried” Chicken

Servings: 4


2 Boneless, Skinless Chicken Breasts
1-1/2 oz Pork Skins
2 Eggs, beaten
Lawry’s Seasoned Salt and Black Pepper, to taste
2 tbsp Coconut Oil


Pre-heat an electric griddle or frying pan to 325-350 degrees. With your knife, begin by removing the tenders from the chicken breasts. Save these for another recipe. Slice the chicken breasts in half, making cutlets. Season the chicken cutlets with the seasoned salt and black pepper. Crush the pork skins to use as “breader.” There are many ways to do this, the easiest way I’ve found is to just crush them in the bag. (Make sure to let some air out first.) Transfer the crushed skins to a dish. Heat 1 tbsp of the coconut oil on your electric griddle. As soon as the griddle is sizzling, begin prepping the chicken. Start by dipping the seasoned chicken breast into the beaten egg, then laying the cutlet in the pork skins, turning once to coat both sides. Place on the hot, oiled griddle. Do this until all of the chicken cutlets are on the griddle. Cook 5-7 minutes, then flip. Add the other tbsp of coconut oil to the griddle, and cook this side another 5-7 minutes, or longer, depending on the size of your chicken breasts. Transfer to a paper-towel lined plate, or a rack, and let cool slightly before serving. Enjoy!

This recipe is approximately 256 calories per serving, <1g carbs, 14.9g fat, and 30.7g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

Read Across America Week (Dr. Seuss DIY Character Costumes)

Hey guys! We’re a little late posting about this but we were definitely not late celebrating! Who are we celebrating? Dr. Seuss, of course! Our school, as did many around the country, celebrated Dr. Seuss and his birthday (March 1st) during Read Across America week, last week. We had lots of fun dressing up for different days. Mom even got involved on the last day, more on that later.

Why do we celebrate Dr. Seuss? Well, unless you’ve been living in the woods without coming into civilization at all for the last 80-ish years, you probably know why. Dr. Seuss is the author and illustrator of some 60 beloved children’s books, which have encouraged a love of reading in children for generations. And The Jones Family especially LOVES all things Dr. Seuss.

Here’s a few of our get-ups for the week.

Wacky Wednesday! We basically just threw on every layer in a different color that we owned. And of course, mismatched shoes!

Hat Day Thursday! We may have argued a little over who got to wear the kitten hat.

Dr. Seuss Character Friday! This one is always our favorite, and Mom tries to come up with as many cheap or free DIY ideas as she can.

As we all know, a good Cindy Lou Who costume relies almost solely on the HAIR! For Peyton’s super-tall bun, I hid a mini soda bottle inside her pony tail. We had some reddish-pink ribbon, so, we tied a bow at the top. She chose to wear a little blush, and all pink clothes to complete her look.

Fox in Socks was a super easy one. I would have preferred it if we would have had an all red outfit of clothes but we did not. Red pants are apparently not even a thing in our house. We made it work with a Dollar Tree Cat-Ear headband, some folded red paper (re-purposed a Valentine’s gift bag) glued together and taped to the headband, and some toe socks on both hands and feet)!

Presenting, Cindy Lou Who and Fox in Socks!

Did we tell you that Mom got involved on the last day? This “Cat in the Hat” hat is a leftover from last year. Last year, for character day, Mom crocheted all of our costume pieces for the day. See that post here:

That hat must have been a lucky hat for Mom because on the day she wore it, she wound up with a NEW car! More on that here:

Thanks for everything, Dr. Seuss!

Crochet DIY Dr. Seuss Character Costumes (2018)

I’m posting this now but these are actually last year’s Dr. Seuss Character day costumes for Read Across America week. When it comes to just about anything, I dislike purchasing something from the store if I can make it myself. Luckily, when Aidan was a baby, I took the time to learn to crochet with the help of good ol’ YouTube. Having that as a skill, really opens up the possibilities of what you can do, especially when it comes to school dress-up days and costumes.

Aidan chose to dress up as Mac the Turtle (from Yertle the Turtle). She has always been her own person and quick to come up with her own ideas for things like this. But where on earth would I buy a turtle costume in the correct colors, or even close? I did search online briefly but was unable to find anything. Crochet to the rescue! I made a turtle backpack, using colors I had on hand and also made a simple beanie but chose to add a triangular shaped bill for the turtle’s “mouth” shape. I added a few little sprigs of yarn on the top (to make our Mac look more like the drawings from the book), and some backstitching to make a face. Aidan threw on some different shades of gray for her clothes, just working with pieces we had in the closet. Cost to me for this project: NOTHING, because all supplies were items we already owned.

I loosely based the turtle shell backpack off of a free pattern for a baby turtle shell, which you can get here:

Peyton wanted to go a more original route and be The Cat in the Hat. Fitting for her, because she always, “knows a lot about that.” For this one, I just found a simple crochet hat pattern and kept working the rounds, interchanging my colors to make it taller. I then stuffed the inside and crocheted a round circular piece to hold the stuffing in the hat and stitched it on the inside. I also made a simple belt shaped piece, using only double crochet to make her “bow-tie.” If you’ll notice, I was completely out of true-white yarn, but I used some speckled off-white yarn for the hat, instead, and it still totally worked. Again, no cost to me because the yarn came out of my stash. Apparently, there are some upsides to hoarding! Ha ha

I had fun again this year, creating new costumes for Dr. Seuss character day. This time I went much simpler, but both girls were very pleased. See that post here:

We hope you enjoyed these costumes and decide to give them a try yourself!

Thanks for reading! -Erin

New Car! “Where’s our car? Whose car is this?”

first time riding in the 3rd row

On Friday, due to some issues we were having with our old car, we ended up trading it in while the girls were in school. We were so excited to surprise them at school and maybe confuse them just a little bit. You see, just a few weeks ago, while our car was in the shop, we picked them up from school in a rental they knew nothing about. That time, they looked all over the parking lot for our “lost” car. Once they figured out we were driving a different car, they automatically assumed we had gotten a new one. Of course, we explained that no, it was just a rental. So this time, when we picked them up, they couldn’t figure out what was going on at all. Where was our car? Is this another rental? Whose car is this? Is it ours? We “own it, own it?”

We hope you enjoyed this video! If you’d like to see more, leave us a comment and make sure to follow us on YouTube!

Keto Cheese-Stuffed Meatloaf with BACON (Recipe)

Today I’m going to share a recipe that some friends have asked for. But before I jump into the prep and ingredients, let me tell you a little about how this recipe came to be. Meatloaf has been one of my favorite foods as long as I can remember. To me, it’s the ultimate comfort food because I can associate so many happy memories with it. I grew up eating my Nana’s meatloaf, (my sweet Nana passed in 2010) and her recipe was unlike any other I would try as an adult for one reason – She did not top it with a sauce or ketchup mixture, at all. She only mixed in tomato JUICE for the flavor and let the meatloaf stand alone, as delicious as it was without any glaze needed. Her recipe was basically fatty hamburger, green peppers and onions, a handful of crushed cornflakes, all mixed together with a liberal amount of tomato juice and formed by hand into a loaf. She didn’t even use a typical loaf pan or a meatloaf pan. She baked hers in it’s own cooking juices (yummy fats for us KETO folks) in a casserole dish. This recipe of hers is so good, and so nostalgic for me, that I’ve lived my whole life not wanting any other kind, especially not a ketchup-y one. For that reason, I never ordered meatloaf in restaurants. I just made her version, at home.

That being said, when I thought about making a Keto-friendly meatloaf, one pretty cool thing occurred to me. My Nana’s meatloaf was pretty “Keto” as it was, once you took away the cornflakes. (And maybe used a little less tomato juice.) So, I decided to do a little experiment to see if those cornflakes were even necessary at all and also do what I could to make this recipe as low-carb as possible. Another thing I decided to do was omit the onions. For one reason, the carbohydrate content of onions tends to be a little higher than other vegetables.  Also, now, don’t hate me here – but as delicious as I once thought they were – I seem to be losing my taste for them, or at the very least not missing them when I omit them from dishes.

However, since I did decide to skip a few of her original ingredients, I wanted to think of things I could add that would keep it Keto but lend some new flavors. A quick google search had me deciding pretty quick to, (DRUMROLL HERE) stuff my meatloaf with CHEESE and wrap the whole thing in BACON!

Quite a few of the recipes I found online recommended using BabyBel cheeses for this and luckily, I had some that I had purchased because I was able to get a great rebate from IBotta. If you don’t know what IBotta is, it’s a fantastic app that gives you a list of certain items you can purchase at your favorite grocery store and receive cash-back rewards through Venmo or PayPal. (You can also choose to receive gift cards to your favorite retailers and restaurants.) Let the grocery shopping you’re already doing, make you MONEY! I use it every time I shop! If you sign up through my referral code, you can get up to a $20 Welcome bonus. Sign up at  . If you’d prefer to just download the app from the AppStore or PlayStore, you can still use my referral code for the bonus, just copy and paste it in. My code is –


Keep in mind that this recipe is one you’ll really be able to adjust to your liking. Experiment with other vegetables mixed in or even other bases if you’d prefer not to use the tomato juice. If you’d like, you could probably even top it near the end of the cooking time with some no-sugar-added ketchup. That’s just not for me. (My Nana would cringe and we can’t have that.)

Keto Cheese-Stuffed Meatloaf

Servings: 4


16 oz ground beef (I use 73%)
¼ cup green bell pepper, finely diced
1 cup tomato juice (no sugar added)
Salt & Pepper
3 strips bacon, your favorite
3 Babybel cheeses


Pre-heat your oven to 375 degrees. Spray a clear, glass casserole dish with Olive oil cooking spray. Begin the prep by mixing the ground beef, peppers, tomato juice, salt and pepper in a large bowl. Once it was all combined well, I formed a loaf-shape and placed it in my glass casserole dish. Then, I made an indentation in the center, running the length of the meatloaf. (This is the valley for the CHEESE!) I sliced 3 Babybel cheeses in half and places those in the center indentation. (See the pics above) Once the cheese is in place, close the meatloaf up, re-forming your loaf shape and completely surrounding the cheese. Basically, just smoosh it all together, covering the cheese while taking care not to push the cheese through to the bottom of the pan. You want it to stay inside the meatloaf during the baking process! The good thing about using a clear, glass baking dish for this is you can peek under the bottom to make sure you didn’t do that. 😊 Last, but definitely not least, cut each of your three bacon strips in half and lay them over your meatloaf horizontally, slightly overlapping and going down the sides. Bake the meatloaf for 40 mins to an hour. The done-ness of your hamburger should be to your own liking. I prefer any ground beef to be pretty well done (a steak is a different story). Once mine is done, I remove it from the dish and place it on a platter for slicing. ENJOY!!!

If you’d like my super SIMPLE recipe for the roasted Radishes pictured as the side dish on my plate above, click here –

This recipe (the meatloaf alone) is approximately 421 calories per serving, 2.9g carbs, 35.5g fat, and 22g protein.  

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.