Stuffed Meatloaf
Malinda Rushing - adapted from George Stella's Livin' Low Carb - Simon & Schuster Paperbacks
Yield: 8 servings Net Carbs: 6 grams per serving
Prep: 30 minutes Cook: 1 1/4 hours
2 pounds ground chuck
2 large eggs
1/2 cup grated Parmesan cheese
1 Tablespoon chopped onion (dried)
1 teaspoon minced garlic
1 teaspoon dry Italian seasoning (Rosemary, Sage, Oregano, Marjoram, Thyme)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
8 slices pastrami -thin sliced
4 ounces mozzarella cheese, sliced or shredded
1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix together all ingredients EXCEPT mozzarella cheese and pastrami.
3. Spread a piece of waxed paper on the counter or a baking sheet. Place the meat mixture on the waxed paper and form into a 10 x 8-inch rectangle.
4. Place pastrami in a layer on top of the meat and follow it with a layer of mozzarella cheese.
5. Beginning with the short end, roll up the stuffed meat loaf mix like a jellyroll and seal the edges all around by pinching the meat. Place the roll, seam side down, in the loaf pan.
6. Bake for about 1 1/4 hours, until a meat thermometer registers 165 degrees F. Drain off the fat and let the meat loaf rest at least 10 minutes before cutting into 8 slices.
NOTE: Try stuffing this meat loaf with pepperoni, ham, or bacon.
No comments:
Post a Comment