The perfect low carb carbohydrate diet with mozzarella cheese & prosciutto. Served for the perfect, low carb Keto meal with blistered Japanese eggplant and brocoli.Gluten Free, Keto / Low Carb with beef as main ingredient
Low Carb Meatloaf & Veggies

The perfect Low Carb carbohydrate diet with mozzarella cheese & prosciutto. Served for the perfect, Low Carb Keto meal with blistered Japanese eggplant and brocoli.

Gluten Free, Keto / Low Carb with beef as main ingredient

I've got a meatloaf recipe that might be the best yet, Provolone and Prosciutto. What makes this meatloaf so special is to spread the boef and fill it with the cheese and the prosciutto flat and then roll it in a loaf shape. This produces layers of flavour, making it the most juicy low carbohydrate recipe ideal for the Keto diet!

Test my turkey meatloaf with a coliflower pilaf recipe and this Chicken shawarma meatloaf while you're looking for more recipes.

Low Carb Meatloaf & Veggies

Until being baked in the oven, this Low Carb meatloaf recipe is filled with mozzarella cheese and prosciutto. Served for some very delicious Keto meal with japanese eggplant and broccoli.

  • Course: Main Course
  • Keyword: eggplant, keto, low carb, meatloaf
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 13 minutes
  • Total Time: 1 hour 33 minutes
  • Servings: meals
  • Calories: 693 kcal

Ingredients :

For the meatloaf:

  • 2 pounds ground beef
  • ½ red Onion diced
  • 1 green bell pepper diced
  • ½ teaspoon dried thyme
  • 3 cloves garlic minced
  • 2 Eggs
  • ¼ cup grated parmesan or pecorino romano cheese
  • 5 ounces sliced provolone cheese
  • ¼ pound sliced prosciutto optional
  • Keto ketchup no Sugar added
  • Kosher salt & fresh pepper
  • Avocado or olive oil

For the veggies:

  • 8 ounces broccolini or baby broccoli
  • 1 large Japanese eggplant
  • 1 shallot thinly sliced
  • 2 cloves garlic thinly sliced
  • ½ teaspoon mustard seeds
  • Zest & juice of half a Lemon
  • Kosher salt & fresh pepper
  • Avocado or olive oil

Instructions :

  • For meatloaf, pre-heat oven to 350 F. Preheat a large non-stick pan with 2 teaspoons of petroleum over medium heat. Attach the oignons, green peppers, thyme, 1⁄4 tea cubicle salt and some pepper splashes. Stirring sometimes, cook for 10 minutes. Remove the garlic and cook another 5 minutes, or soft vegetables.
  • In addition to cheese, parmesan, 1 teaspoon of salt and a little creaks of peppers, add the ground beef to a large bowl. Once veggies are finished, add them and use a large spoon to mix them in the bowl (Too cold to hold?). The veggies will be too hot for handling. Use your hands to combine it thoroughly after 20 seconds, but do not overmix or make sure the meatloaf is hard. Use a piece of wax paper and measure a rectangle of 9x10-inch. Spread the mixture of meatloaf onto the paper to shape and match 9 x 10 cm. Clay the cheese and prosciutto to cover the meatloaf and then watch the video above to see how my wife is doing this. to roll the meatloaf tightly. Open and flatten the ends of the meatloaf, move meatloaf to the side of the tin seam down and cover with the ketchup you want. Lie on the seam side of the booklet if you don't have a meatloaf box. Baked for approximately 75 minutes, or up to 155 F internally. Remove from the oven and cool on top of tin foil for 10 to 20 minutes.
  • As you prepare meatloaf, make vegetables a medium pot of water boil, by brining it to a boil. In addition to broccolini add 1 salt teaspoon and simmer for 3 minutes. Split the olive grove and slice shallots and garlic into large parts. Set aside, drain and cut into pieces of bite size when broccolini are ready. Pour into a large non-stick pan 3 tablespoons of oil and heat for 2-3 minutes at medium-high. When the hot weather is strong, add the shallots, garlic, mustard seeds, tilt the pan and brown in the oil. Cook until the vegetables are golden brown and then take the oil out of the bowl. The shallots and garlic are quick to brulate, so make sure they are ready to pull. In the pan , add the aubergine and broccolini and heat for 5-7 minutes or until the aubergine is golden brown and the two veggies are cooked. Attach 1/4 salt tablespoon, cut in potatoes, and detach. Mix well, add the Lemon zest and juice, season, maybe need more Lemon or salt. Move the vegetables and cover them with crispy shallots, garlic and mustard seeds to a clean cup.
  • Cut the meatloaf and serve, enjoy the vegetables! All can be kept for five days in the fridge, or frozen for two to three months. When you're using a microwave cover the containers with a wet towel and don't overheat the food or it will dry out, the safest way to heat it is in a 350 F oven between eight to 10 minutes.

Recipe Notes :

Macros per serving of meatloaf, makes 5 generous servings:

  • 693 calories
  • 3.1 grams of net carbs
  • 5.5 grams of total carbs
  • 50.2 grams of fat
  • 47.6 grams of protein
  • 0.6 grams of fiber

Macros per serving of veggies, makes 5 servings:

  • 115 calories
  • 5.16 grams of net carbs
  • 9.8 grams of total carbs
  • 9.36 grams of fat
  • 2 grams of protein
  • 4.4 grams of fiber

Nutrition Facts :

  • Low Carb Meatloaf & Veggies
  • Amount Per Serving (1 meal)
  • Calories 693 Calories from Fat 450
  • % Daily Value*
  • Fat 50g77%
  • Carbohydrates 5.5g2%
  • Fiber 1g4%
  • Protein 47.6g95%

* Percent Daily Values are based on a 2000 calorie diet.


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