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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!
Hands-on Overall
Serving size 2 thick slices
Nutritional values (per 2 thick slices)
Net carbs4.6 grams
Protein30.8 grams
Fat35.5 grams
Calories475 kcal
Calories from carbs 4%, protein 27%, fat 69%
Total carbs7.9 gramsFiber3.3 gramsSugars2.9 gramsSaturated fat15.6 gramsSodium662 mg(29% RDA)Magnesium71 mg(18% RDA)Potassium485 mg(24% EMR)
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
- 1/3 cup flaxmeal (50 g/ 1.4 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)
- 1/2 cup shredded cheddar cheese (57 g/ 2 oz)
- 200 g sliced Gouda cheese (7.1 oz)
- 1/2 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)
Note: Based on feedback, the amount of flax meal has been adjusted (reduced).
Instructions
- Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- 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.
- Line a baking tray with silicone paper and set to one side.
- 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).
- Once ready, place the slices of gouda over the beef, overlapping if required.
- Sprinkle with capsicum and finish with the parmesan and cheddar.
- 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.
- Pinch the ends closed as much as you can to avoid the cheese oozing out too much.
- Place the meatloaf, seam side down, on your prepared baking tray and cover with foil. Bake for 15 minutes covered with foil.
- Remove the foil and bake for a further 15 minutes.
- 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.
Cheese & Capsicum Stuffed Meatloaf
Step by Step
Ingredients
- 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
- 1/3 cup flaxmeal (50 g/ 1.4 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)
- 1/2 cup shredded cheddar cheese (57 g/ 2 oz)
- 200 g sliced Gouda cheese (7.1 oz)
- 1/2 cup flaked or grated Parmesan cheese (30 g/ 1.1 oz)
- 2 tbsp coconut aminos (30 ml/ 1 fl oz)
- 4 tbsp unsweetened tomato passata (60 ml/ 2 fl oz)
Instructions
- Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- 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.
- Line a baking tray with silicone paper and set to one side.
- 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).
- Once ready, place the slices of gouda over the beef, overlapping if required.
- Sprinkle with capsicum and finish with the parmesan and cheddar.
- 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.
- Pinch the ends closed as much as you can to avoid the cheese oozing out too much.
- Place the meatloaf, seam side down, on your prepared baking tray and cover with foil. Bake for 15 minutes covered with foil.
- Remove the foil and bake for a further 15 minutes.
- 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.
Nutrition (per serving, 2 thick slices)
Calories475kcal
Net Carbs4.6g
Carbohydrates7.9g
Protein30.8g
Fat35.5g
Saturated Fat15.6g
Fiber3.3g
Sugar2.9g
Sodium662mg
Magnesium71mg
Potassium485mg
Detailed nutritional breakdown (per 2 thick slices)
| Total per 2 thick slices |
| 4.6 g | 30.8 g | 35.5 g | 475 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 14.3 g | 16.7 g | 212 kcal |
| Onion, brown (yellow), raw |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Flax meal (flaxmeal), ground flaxseed |
| 0.1 g | 1.5 g | 3.5 g | 45 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.7 g | 0 g | 0 g | 3 kcal |
| Tomato sauce (passata), unsweetened |
| 0.8 g | 0.2 g | 0.1 g | 5 kcal |
| Italian seasoning (mixed herbs) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Peppers, green bell, fresh |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Cheddar cheese |
| 0.3 g | 2.2 g | 3.1 g | 38 kcal |
| Cheese, Gouda |
| 0.7 g | 8.3 g | 9.1 g | 119 kcal |
| Parmesan cheese |
| 0.2 g | 1.8 g | 1.3 g | 20 kcal |
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