Keto Stuffed Meatloaf
Keto Stuffed Meatloaf
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Keyword: keto stuffed meatloaf
Servings: 6
- 1 1/2 lb ground beef or meatloaf meat
- 1 small onion grated
- 1/2 tsp pepper
- 1 egg for the meat
- 1 tsp salt
- 1/2 tsp paprika
- 1 tbsp chopped parsley
- 1 cup crushed pork rinds for keto or bread crumbs
- 1/2 tsp cumin
- 3 hard boiled eggs cut in half
- 10 cornichons or 2 large pickles cut into strips lengthwise
- 1 carrot cut into thin strips
- 1/3 cup mozzarella cheese
Preheat oven to 350 F. Prepare a baking dish.
In a bowl combine the meat, egg, pork rinds (for keto or bread crumbs for non keto), salt, pepper, parsley, onion, paprika, cumin and mix to combine.
Place a large piece of plastic wrap on the counter and add the meat. Roll it out to a rectangle, so it is 1/4-inch thick. Add the cornichons, carrots and eggs along the long side on one end. Roll. Using your fingers shape the meat to close the holes on both ends. Place in the baking dish.
Bake for 30-40 minutes, until the meat is fully cooked. Add the cheese on top. Bake until the cheese is melted and bubbly.
Calories: 392kcal | Carbohydrates: 2g | Protein: 28g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 210mg | Sodium: 658mg | Potassium: 397mg | Sugar: 1g | Vitamin A: 2060IU | Vitamin C: 2.3mg | Calcium: 74mg | Iron: 2.9mg