So a while back, I posted a meatloaf stuffed with cheese on the Zen Facebook page that people went nuts about–both because it looked great, but also because I missed some high-carb ingredients. Crackers! The horror! But it was stuffed with cheese and I thought that was an awesome idea, so I’ve been wanting to do something similar ever since.
I’ve made this a few times now and while it’s good, I don’t think the Pinwheel effect pleases me quite yet. I’m just not sure how much cheese I’d have to pile on there to make it noticeable and colorful in the finished product. It would probably end up being, like 29 kajillion and two calories a slice. (I know most of us don’t count calories, but no need to be ridiculous.)
So for now, I’m leaving the recipe like it is–plain ol’ low carb meatloaf with a taste surprise inside–and you can tweak it yourself if you’re so inclined. Despite the fact it’s not dramatic enough to suit the pink-haired chick in presentation, it does taste very good and got a thumbs-up from the Mr. Very filling. Goes great with some caulimash. Also? Bacon! Yum!
Pinwheel Low Carb Meatloaf
- 2 pounds ground beef thawed
- 1 tablespoon minced garlic
- 2 tablespoons worcestershire sauce
- 1 tablespoon liquid Smoke
- 1 tablespoon dried onion
- 2 tablespoons italian seasoning
- 2 tablespoons Homemade Onion Soup Mix
- 2 whole eggs
- 2 cups monterey jack cheese shredded
- 1/4 cup real bacon pieces crumbled
- 6 ounces tomato paste
- 1 tablespoon brown mustard
- 1/4 teaspoon blackstrap molasses optional
- 1 tablespoon Swerve or sweetener of choice, optional
Preheat oven to 350.
Put your hamburger in a large bowl.
Add worcestershire, liquid smoke, garlic, onion, Italian seasoning and soup mix. Combine well.
In a small, seperate bowl, whisk the eggs together with a fork.
Add eggs to the hamburger mixture.
Dump the hamburger mixture onto your cookie sheet.
Spread the hamburger mixture into the cookie sheet, spreading and flattening it out. Smooth over any holes. (You can use gloves for this part if it's too messy for ya!)
Cover the flatted hamburger mixture with your shredded cheese and sprinkle on the bacon bits.
Use the aluminum foil to lift, start rolling up your pinwheel. You can start at the narrow side of the pan if you want a fatter pinwheel, or the longer side if the pan if you want a thinner pinwheel.
After your pinwheel is rolled up, discard the extra sheet of foil. Position your pinwheel on the cookie sheet.
Seal together the edges and any holes in the hamburger mixutre by squishing it together with your fingers.
Put the meatloaf in the oven and set timer for about 35 minutes.
Now it's time to make the topping. Add the tomato paste, brown mustard, blackstrap molasses and Swerve (or sweetener of choice) in a bowl and mix it up. The blackstrap molasses is not required, but a very small amount adds a brown sugar flavor.
Leave the topping in the refridgerator until you're ready to use it.
When your meatloaf is almost done, approximately for when the timer is set, take it out and and smear the topping on.
Cook your meatloaf for another 5 or 10 minutes to finish up and heat up the topping.
Drain excess grease and serve.
Obviously, you can use whatever topping you want or none at all, use whatever cheese you like, and in general tweak it however you generally do meatloaf!
You could also mix in crushed pork rinds to soak up some of the grease. Leaner hamburger will produce less grease, naturally. Or you can be lazy and just pour the grease off into a jar before serving like I did. Ha!
How do you like your meatloaf?