Stuffed Meatloaf – a budget friendly low carb meal with a cheesy surprise.
I’ve always enjoyed cooking. I remember I got my very first cookbook when I was about 12 years old. Not a kids cookbook, a real adult cookbook. I was so proud and excited and just want to cook dinner every night to try out all the new recipes.
To be honest, I am not sure where the cookbook is anymore, but I will never forget this recipe! I can make it without even thinking and it is a real budget friendly option. It can be served with a side salad or warm vegetables. The best part, you can stuff it with anything you like – cheese, bacon, mushrooms, spinach, feta, chilies, peppers, the options are endless.
I normally stuff it with any leftover vegetables I have in the fridge and if we have cheese there will be plenty of cheese stuffed into the meatloaf.
This is really an easy recipe, and you can get the kids to help you. If you prefer lamb or venison, you can replace the beef mince with either. You can even make the stuffed meatloaf extra tasty by wrapping it with streaky bacon.
- 1 Kg Beef mince
- 3 Tsp Dried mixed herbs
- 2 Tsp Black pepper
- 2 ½ Tsp Salt
- 1 Tsp Coriander
- 1 Egg
- 1 Cup Grated Cheese
- 1 Onion diced
- ½ Green pepper diced
- 150g Mushrooms sliced
- 100g Baby spinach
- 1 Clove of garlic
- In a medium frying pan, fry (using the oil of your choice) the onions, peppers, mushrooms, spinach and garlic until soft. Season with salt and pepper to taste. Set aside to cool and drain all excess oil.
- In a separate bowl, mix the mince, spices and egg. Using your hands ensure spices are combined well. Place meat on a piece of cling wrap and spread out evenly to form a rectangle.
- Place half of the grated cheese in the middle of the meat rectangle. Place the drained vegetables on top of the cheese and cover with the remaining cheese.
- Using the cling wrap as support, gently fold over the meat to form a loaf. Be careful not to puncture the meat.
- Place the meatloaf in an oven pan or bread tin with the joined edges at the bottom. Bake for 25 minutes at 140C.
- Allow to cool for 10 minutes before slicing and serving.
I would love to hear about your flavor combinations you use to make stuffed meatloaf. For more daily meals and low carb information, join our social media pages : Facebook or Instagram. Growing the low carb community for a healthier future.