Herb Sauce

• ¼ cup olive oil
• 8 ounces fresh mushrooms, chopped
• 1 large onion, finely chopped
• 1 garlic clove, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 2 Splenda packets
• 1 cup water
• 1 bay leaf
• 2 tablespoons fresh basil (or 2 teaspoons dried, chopped)

Meatloaf

• 2 lbs ground beef or combination of ground beef, pork and veal
• 1 cup pork rinds, crushed
• 2 eggs, beaten

Heat oil in skillet on high and sauté mushrooms, onions and garlic. Stir in tomatoes, tomato paste, salt, pepper and Splenda. Remove and set aside 1½ cups of sauce mixture. Add in water, bay leaf and basil. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Combine meat, eggs and pork rinds with reserved herb sauce. Press into loaf or roasting pan and bake at 350 for 45 minutes. Remove loaf from oven, drain and spread ½ cup simmered herb sauce over loaf and return to oven for another 15 minutes. Be sure discard bay leaf before serving. Use remaining her sauce to top off.

Yields 8 to 10 servings
Total Net carbs: 4 grams per serving