Low-Carb Cheese & Capsicum Stuffed Meatloaf

Low-Carb Cheese & Capsicum Stuffed Meatloaf

This meatloaf brings my childhood flooding back with each bite. My Dad used to make it for us and I can recall thinking that it was incredibly fancy to have all that gooey melted cheese hidden inside a lush meatloaf.

Yep, I was pretty easily impressed. Come to think of it, I’m still impressed if you give me melted cheese.

I had to make a couple of tweaks to make it low carb, but nothing that changed the core flavour of this meatloaf. I love to serve it with cauliflower rice or mashed cauliflower.

Try it, give my Dad a big clap. Enjoy!

Preparation time

Hands-on:    15 minutes
Overall:     1 hour 30 minutes

Nutritional values (per serving, 2 thick slices)

Total Carbs	10.7	grams
Fiber	6.1	grams
Net Carbs	4.6	grams
Protein	32.9	grams
Fat	39.8	grams
of which Saturated	16.3	grams
Energy	530	kcal
Magnesium	112	mg (28% RDA)
Potassium	579	mg (29% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (26%), fat (70%)

Ingredients (makes 6 servings) Meatloaf:

• 500 grams minced beef (1.1 lb)
• 1 small yellow onion, finely chopped (70 g/ 2.5 oz)
• 2 tsp minced garlic
• 2 large eggs
• ¾ cup flaxmeal (113 g/ 4 oz)
• 2 tbsp coconut aminos (30 ml/ 1 fl oz)
• 4 tbsp unsweetened tomato passata (60 ml/ 2 fl oz)
• 1 tbsp dried herbs of choice or 2 tbsp fresh
• 1 green capsicum (green pepper), finely chopped (100 g/ 3.5 oz)
• ½ cup shredded cheddar cheese (57 g/ 2 oz)
• 200 g sliced Gouda cheese (7.1 oz)
• ½ cup flaked or grated Parmesan cheese (30 g/ 1.1 oz)
  

Baste:

• 2 tbsp coconut aminos (30 ml/ 1 fl oz)
• 4 tbsp unsweetened tomato passata (60 ml/ 2 fl oz)

Instructions

1. Pre-heat oven to 180 C/ 355 F.
2. Place the ground beef, onion, garlic, eggs, flaxmeal, 2 tbsp of coconut aminos, 4 tbsp of passata and herbs in a large bowl and combine well by hand.
3. Line a baking tray with silicone paper and set to one side.
4. Place a sheet of silicone paper on your surface and tip the beef mix onto it. Using your fingertips, push and pat the mixture into a rectangular shape, making sure that it is no wider than your baking tray (do not make it too thin or it will break during baking).
5. Once ready, place the slices of gouda over the beef, overlapping if required. Sprinkle with capsicum and finish with the parmesan.
6. Starting on the short end of the rectangle, and using the paper to assist, start rolling the meatloaf up as tightly as you can. Make sure that you peel the paper back as you roll, so that it doesn’t get trapped in the roll.
7. Pinch the ends closed as much as you can to avoid the cheese oozing out too much.
8. Place the meatloaf, seam side down, on your prepared baking tray and cover with foil. Bake for 15 minutes covered with foil.
9. Remove the foil and bake for a further 15 minutes.
10. Combine the baste ingredients in a small jug. Baste with the baste and cook for a further 30-45 minutes, depending on how large your roll is. Continue to baste as much as you like. Enjoy warm or let it cool down and store, wrapped in foil, in the refrigerator for up to 4 days or freeze.

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