Recipe #6 - Slow Cooker Saag Kabob Loaf

Meatloaf - before & after

Two of my favorite Indian foods are saag paneer (creamed spinach with homemade cheese) and beef kabob.  Both are fabulous low carb meal items.  And both take quite a bit of effort & time in the kitchen to prepare.  You could order take-out, but good Indian food tends to be expensive.  This became my inspiration for a low prep-time, self-tending entree with great flavor.  Serve it with diced cucumbers, tomatoes, & red or white onions marinated for a few minutes with lemon juice & a sprinkle of salt.  Or roasted veg (see Recipe #5)!  Dee-lish!

Saag Kabob Loaf

1 lb ground beef

1-10 oz package of frozen chopped spinach, thawed & drained in a colander then pressed in paper towels to remove all excess water

1 egg, beaten

Splash of cream

2 tsp onion powder

1 tbsp garam masala

½ tsp sea salt or to taste

¼ cup reduced sugar tomato ketchup + more to top loaf

1 small onion cut into thin rings

Layer onion rings on the bottom of a slow cooker pot.  Mix well all other ingredients in a bowl then form into a loaf.  Place loaf on top of the onion rings.  Then top loaf with a layer of ketchup, as much or as little as you like.  Cook in slow cooker on the ‘high’ setting until meatloaf interior temperature is 160+F (~ 2 ½ hrs).