Stuffed Keto Meatloaf

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Ingredients

1-1.5lbs burger mixed with an egg
1/2 cup carb quick
2tbsp sugar free ketchup
1tbsp mustard, and spices
sauteed mushrooms
onions
garlic
mozzarella
1tbsp swerve brown sugar
1tsp mustard
350 bake
evoo
salt
pep
garlic powder
cucumbers
red wine vinegar

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Stuffed Keto Meatloaf

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    The Best Stuffed Keto Meatloaf Recipe

    It’s official. Meatloaf was voted the seventh favorite dish by American households. And who can complain? Being so quick to make, it’s one of the easiest things to serve to a crowd of hungry guests! It’s also the ultimate comfort food, helping bring back so many memories of Fall family gatherings.

    It’s also incredibly versatile. By changing the sauce you pour over the top, it can transform from a weeknight staple to a Sunday lunch centrepiece. But here at The Keto Cookbook, we like to take things one step further. So we have designed the best stuffed keto meatloaf recipe for miles around. It uses simple ingredients including burger meat, ketchup,  mustard and mozzarella cheese that deliciously melts in the oven. Adding extra filling with veggies, particularly  mushrooms and onions, and garlic,  binds the flavors together nicely.

    To get started with this delicious recipe, we need to make the basic meatloaf. Start by mixing 1-1.5lbs of burger meat with an egg. then add 2tbsp sugar feree ketchup, 1tbsp mustard, spices (of your choice) and 1/2 cup carb quick. Don’t worry if you don’t have access to carb quick, you can always use ingredients such as ground pork rinds instead.

    Next, get out your sautéing pan and gently heat some onions, later adding the garlic and mushrooms. Once cool, add some mozzarella and then stuff the meatloaf with this tasty mix.

    To top the dish off, we mixed together a glaze of 2tbsp sugar-free ketchup, 1tbsp swerve brown sugar and 1tsp mustard. Spreading this over the top of the meatloaf will stop the meat from drying out, but also give the dish a nice crust. Serve with asparagus and sliced cucumbers and if desired, wine vinegar and red pepper flakes. A nice dollop of horseradish then rounds this dish off nicely.

     

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