Cheesy Low-Carb Meatloaf


Step 1Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper. Lightly grease ghee or duck fat.

Step 2Grate the onion and squeeze fully so the juice is all out. Discard the juice.

Step 3Put ground beef in a bowl, add grated onion, mayonnaise and spiced to it. Mix and knead very well. If not using immediately, you can store the meat in the fridge for up to a day.

Step 4When ready to bake, shape the meat mixture into the rectangle on a baking sheet.

Step 5Put sliced cheese and sliced bell pepper on the meat, leaving a 2 1/2 cm/ 1" border around the edges.

Step 6Roll up to wrap and close the filling and form a pinwheel loaf. Pinch the loaf in on both ends so that the cheese won't leak out.

Step 7Bake in the preheated oven 30 minutes, or until internal temperature reaches 70 °C/ 160 °F (you can use an instant read thermometer). Let it rest 5 to 10 minutes before serving.

Step 8You can slice it and dip on your favorite sugar-free ketchup (or make your own low-carb ketchup in just 15 minutes!) and enjoy. Store in the fridge for up to 4 days, or freeze for up to 3 months.