Low-Carb Cheese & Capsicum Stuffed Meatloaf

Step 1Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

Step 2Place 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.

Step 3Line a baking tray with silicone paper and set to one side.

Step 4Place 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).

Step 5Once ready, place the slices of gouda over the beef, overlapping if required.

Step 6Sprinkle with capsicum and finish with the parmesan and cheddar.

Step 7Starting 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.

Step 8Pinch the ends closed as much as you can to avoid the cheese oozing out too much.

Step 9Place the meatloaf, seam side down, on your prepared baking tray and cover with foil. Bake for 15 minutes covered with foil.

Step 10Remove the foil and bake for a further 15 minutes.

Step 11Combine 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.