Kick that old meatloaf recipe to the curb and keto it up by stuffing it with some salami and cheese! This version is tender, super flavorful and highly satisfying. There really isn’t much else to say so grab your meat and let’s get right to it!
For the meatloaf mix:
1 tsp olive oil
1 lb grass fed ground beef
1/4 onion, chopped
1/4 cup mushrooms, chopped
1/4 cup parm
2 cloves garlic, minced
1 tsp basil, dried
1 tsp oregano, dried
1/4 cup parsley, chopped
1 tsp salt
1 tsp pepper
For the stuffing:
15-20 slices salami
4 oz cheese, cubed
1/4 cup sugar free ketchup
For the side dish:
1 cup broccoli florets
1 cup cauliflower florets
1 tbsp. olive oil
The first thing we need to do is sauté the onions. I like doing this step because when you cook the onions, it turns the bite of an onions sweet and caramelized. Heat up 1 tsp of olive oil in a nonstick pan over medium heat. Add the onions and sauté for 5 minutes or until they begin to soften and brown. Turn off the heat and let’s prepare the rest of the meatloaf mix.
In a large bowl, add the remainder of the meatloaf mix ingredients, reserving 1 tbsp. of chopped parsley for garnishing. It is ok if the onions are still warm because we are cooking this right away. However, you also have the option to prepare the meatloaf but not cook it right away. It can stay refrigerated for a couple of days. If you do plan on waiting to cook it, allow the onions to cool completely before adding them into the mix.
Mix ingredients well. I like to get in there with my hands but you can also use a spoon.
Now, using a flat surface, lay down a large piece of parchment paper. Take the mix and flatten it out into a square about the width of the parchment paper. Layer the top with the salami. I used a sweet soppressata. You could also use prosciutto, ham or bacon for this step. Yum! And then evenly sprinkle the diced cheese around the top. I used provolone but feel free to jazz it up with your fave cheese: cheddar, mozzarella, whatever!
Time to roll that loaf! Take one edge of the parchment paper and begin to roll the meatloaf around itself. Continue rolling it nice and tight until you achieve a shape as pictured.
Line a meatloaf pan or bread pan with lightly oiled parchment paper. Place the meatloaf into the pan. Cover the top with the sugar free ketchup.
Bake at 375 degrees for one hour or until internal temp reaches 155 degrees. Just look how juicy that is!!!
Remove from the oven and let it rest for at least 10 min.
Meanwhile, kick up the oven to 400 degrees. Throw some broccoli and cauliflower florets onto a sheet pan and toss them in 1 tbsp. olive oil with 1/4 tsp salt and pepper. Roast for 20 min.
Slice up your meatloaf and serve along side your roasted veggies and top with the reserved chopped parsley.