Stuffed Meatloaf
Ingredients
For the meatloaf mix
- 1 tsp olive oil
- 1 lb ground beef grass fed
- 1/4 onion chopped
- 1/4 cup mushrooms chopped
- 1/4 cup parmesan grated
- 2 cloves garlic minced
- 1 egg
- 1 tsp basil dried
- 1 tsp oregano dried
- 2 tbsp parsley chopped
- 1 tsp salt and black pepper
For the stuffing
- 4 oz salami thinly sliced
- 4 oz cheese cubed
- 1/4 cup ketchup sugar free
For the veggie side dish
- 1 tbsp olive oil
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1/2 tsp pink salt
- 1/2 tsp black pepper
Instructions
For the meatloaf
- Pre-heat oven to Sauté the onions in a tsp. of olive oil over medium in a non stick pan for 5 minutes until they begin to soften and brown. Remove from the heat and allow to cool. In a large bowl, add ground beef, mushrooms, garlic, cooked onions, herbs (reserving one tbsp chopped parsley for garnishing), parm, egg and salt and pepper. Mix well. Lay down a large sheet of parchment paper. Flatten the meatloaf mix on the parchment paper and form a large square. Layer the mix with the salami. Top with the cubed cheese. Using the edge of the parchment paper, begin to roll the meatloaf into a tight loaf shape. Line a bread pan or meatloaf pan with a sheet of parchment paper. Place the rolled loaf into the pan. Top with even layer of ketchup. Bake for 1 hour on 375 degrees or internal temp reaches 155 degrees. Allow meatloaf to rest for at least 10 minutes.
For the veggies
- Toss broccoli and cauliflower in olive oil and salt and pepper on a large sheet pan. Roast for 20 minutes at 400 degrees.
- Slice the meatloaf into 8 slices. Serve 2 slices per person over the roasted veggies and sprinkle with the reserved chopped parsley.
Notes
MACROS
Serving size 2 pieces
Amount per serving
Calories 532
Total fat 35g
Carbohydrate 6g
Dietary fiber 1g
Net carbs 5g
Sugars 1g
Protein 44g
Potassium 206mg
Vitamin A 21%
Vitamin C 41%
Calcium 38%
Iron 21%