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!
Ingredients:
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 egg
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
Also:
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.
AAAAAAnnnd enjoy!!
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%
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