cheesy spinach stuffed pork meatloaf

I got this recipe from a friend and it’s absolutely amazing. Everything that contains spinach, cheese and garlic is my favourite. There’s absolutely no need to ask me twice to try it. If you’re also a fan of this three – you won’t be disappointed. This meatloaf will be absolute star of every family gathering or a party, and you can make it effortlessly in 20-30 minutes.

It’s also a perfect ketogenic recipe (if you skip the breadcrumbs) if you’re in a hunt for new ideas. Deliciously creamy spinach with lots of garlic, combined with smoky bacon gives amazing flavour and aroma (if you love smell of garlic 🙂 )

I use frozen spinach – it’s the easiest and quickest to prepare (if you remember to defrost it in advance). You will need quite a lot of it, so frozen is the best choice. If you don’t have mozzarella cheese, any other cheese will be also great: cheddar, ricotta, even feta will work. Feel free to experiment – spinach tastes great with every cheese I think.

From this amount of ingredients you will get quite a big meatloaf – perfect for 6-8 people or for 4 with plenty of leftovers. Simply use half of the ingredients for smaller size meatloaf.

cheesy spinach stuffed pork meatloaf

INGREDIENTS:

  • 1 kg pork mince
  • 1 egg
  • salt and black pepper to taste
  • 6 garlic cloves
  • 2 tbsp breadcrumbs (skip for keto option)
  • 3-4 tbsp milk (I used almond milk)
  • about 700g frozen spinach
  • slice of butter
  • 2-3 handfuls of grated mozzarella
  • 1-2 tbsp cream cheese
  • 15 streaky smoked bacon rashers

DIRECTIONS

Defrost spinach, squeeze from excess water. On a large pan melt slice of butter and add spinach, simmer on a low heat until most of the water evaporates. Add salt and black pepper to taste. Finely chop all garlic or use garlic press. Add 2/3 to spinach and leave the rest – to add to meat. Simmer spinach with garlic for another 3 to 5 minutes, then remove from the heat and let it cool down.

In the meantime prepare the meat. Combine pork mince with one egg, some breadcrumbs, milk and spices: some salt, pepper and remaining garlic. Prepare large piece of baking paper and form pork mince to a rectangular shape. Not too thin, not too thick.

Add cream cheese and mozzarella to spinach and combine. spread it evenly on the meat, then roll it helping yourself with using baking paper. Leave it on the one end of paper and on the other end place bacon rashers, they should slightly overlap each other to wrap nicely your pork roast. Now gently roll the meat back, so it wraps in bacon slices. It seems complicated when I explain it, but it’s actually really easy.

When meat is nicely wrapped, place it on the same piece of baking paper and put to a roasting pan. Heat the oven to 190° C and bake for about 60 minutes – until bacon becomes golden brown and crispy.

Serve hot or cold, store in the fridge for about 2-3 days. You can reheat leftovers or slice it into your sandwich.

Enjoy!

bacon-wrapped & egg-stuffed pork meatloaf

If you need a decent piece of fancy looking meat, this bacon-wrapped and egg stuffed pork meatloaf is perfect. Apart from that, it’s very tasty and easy to make, even though it might look complicated. For all those who’s on ketogenic diet is also excellent, all ingredients are keto appropriate, maybe apart from BBQ sauce. But two tablespoons  for 750 g of meat is not that much, you’re not going to eat whole meatloaf at once, huh? (In case you would, skip the BBQ sauce) 🙂

Instead of adding BBQ sauce to the meat, you can also spread it evenly on top, just before the end of baking.

Try to find good quality meat. This week I didn’t manage to go to my local butcher, I bought pork mince and bacon in the supermarket and ended up with a soupy meatloaf. I had to pour out the liquid twice from the loaf pan because it was literally overflowing (which wasn’t easy because both the pan and meatloaf was piping hot). So you can imagine how much water was in that meat and bacon. If you prefer beef, you can also use it. I chose pork because it’s not as lean as beef.

However if you don’t want to deal with loaf pan, you don’t even need it. You can simply use your hands to shape meat into a loaf form, press the eggs inside, and shape again. Then wrap with bacon and bake.

This meatloaf is versatile, you can serve it hot (ugh, I just imagined slices of meatloaf poured with warm BBQ sauce…) with side salad or mashed potatoes,  or chill and slice in to the sandwich adding some lettuce and hot chili sauce. The sky is the limit.

keto bacon wrapped and egg stuffed pork meatloaf

 

bacon wrapped meatloaf

bacon-wrapped & egg-stuffed pork meatloaf

INGREDIENTS

  • 750 g pork mince
  • 1 small chopped onion
  • 3 hard boiled eggs
  • 8 slices thin cut smoked bacon
  • 1 egg
  • 1/3 tsp salt
  • pinch of pepper
  • 2 tbsp BBQ sauce
  • 1 tsp dried parsley
  • 1/2 tsp garlic granules

DIRECTIONS

Place minced pork in a bowl and mix it with chopped onion, egg, salt, pepper, parsley, garlic and 2 tbsp of BBQ sauce.

Place bacon slices in a loaf pan, I’ve put one slice on each shorter side, and three on each longer side, so that they cover the bottom and go outside the loaf. Place half of the meat on the bottom. Next put hard boiled eggs, and cover with the rest of meat.

Now wrap it around with bacon, starting from two on the shorter sides, then wrap nicely remaining six.

If you don’t have loaf pan, you can form a loaf shape in your hands, press the eggs inside, shape nicely again and place on bacon slices. Then wrap them around the loaf. You don’t need to be afraid, it will keep the shape. Bacon will shrink during baking, keeping it all together.

Bake for about 60 minutes in 180°C. If you don’t mind the amount of carbs, you can spread another 2-3 tbsp of BBQ sauce on top of your meatloaf, couple minutes before the end of baking.

You can serve it hot with side salad, or cool down and slice for sandwiches. Keep refrigerated for maximum 4 days. You can also freeze some for later.

egg stuffed pork meatloaf

 

bacon wrapped and egg stuffed meatloaf

keto cabbage rolls

Oh that’s one of my favorite! Cabbage rolls. Traditionally made with pork mince and rice or barley, and kind of tomato bechamel sauce. Here adjusted to the keto diet, but still delicious.

 

I always serve them with tomato sauce, the best when the sauce takes the flavor from the cabbage, melts together perfectly. They are more time consuming and not the easiest, if you don’t have practice. But you can double the portion and freeze some of them for later.

The key here is the cabbage. Traditionally we use white cabbage. The best is the young, spring one, where the leaves are not very tight. UK’s supermarket white cabbage is not the best for that, because it’s very small and tight as hell. That’s why I usually use savoy cabbage, leaves are more loose and soft. You could actually use any kind of cabbage, that has big enough leaves to roll the stuffing. Try both ways and choose whatever is best for you.

You can take off the leaves and simmer them one by one, as I always do, or cook the whole cabbage, set it to cool down and then take off the leaves. I always choose the first option, I feel like it’s quicker and easier. At least for me.

And of course you can go wild with the stuffing (not that wild on keto though). You can mix meat with some wild mushrooms, add some broccoli or cauliflower “rice”, or other veggies allowed on keto diet. I used here what I had in my fridge – onions, mushrooms and peppers, always goes good together.

Did you know that cabbage is full of vitamin C (great antioxidant) and K (responsible for clotting the blood)? Other nutrients as well. And like the other cruciferous vegetables, helps to reduce inflammation in your body. It’s full of fiber, so it’s good for your digestion. Helps also to grow friendly bacteria to protect your immune system. Isn’t this great? So even if you are a little bit bored with cabbage on keto diet, try to smuggle it anyway to your meals.

 

keto cabbage rolls

INGREDIENTS (for about 12 rolls, but it depends of the size of leafs):

  • savoy cabbage or white cabbage (1 or 2, depends of the size)
  • 500 g good quality pork mince
  • 1 yellow or red pepper
  • 1 onion
  • few mushrooms
  • salt to taste
  • ½ tsp pepper
  • 1 clove of garlic
  • 2 tbsp clarified butter or other fat like goose or duck or olive oil
  • about 500 ml beef broth or other bouillon

Also for the sauce you will need:

  • about 250 ml of passata or couple spoons of tomato paste
  • coconut milk
  • little bit of coconut flour to thicken the sauce if desired

DIRECTIONS

Let’s start with cabbage. If you use savoy cabbage, take off the biggest leaves, as many as you can. Boil some water in a pot and simmer the leaves for 2-3 minutes (you can put two or thee at once). They should be half done. Tender enough to roll easily but al dente, so they won’t torn. If you use white cabbage you might need to cook it for some time – you put whole cabbage to hot water and simmer until it gets soft enough to take the leaves off. Sometimes if the cabbage is not very tight, leaves goes off more easily without cooking. So you need to choose the best method for what you’re working with.

After cooking let the cabbage to cool for a while. In the meantime prepare the stuffing.

Use 1 tbsp of fat to stir fry onion, pepper, add mushrooms. All finely chopped. At the end add chopped garlic. Let it to cool for a moment so you won’t burn yourself. Mix all veggies with pork mince, add some salt and pepper.

Now it’s time to roll. I always cut off the top of the thick nerves of the cabbage, so they become more flat and easy to roll. Put the leaf flat and cut off the top of the nerve, parallel to the leaf. Than put portion of stuffing at the end of the leaf where the nerve starts (you have to adjust the amount to a size of your leaf) and roll as you roll a wrap or burrito. So roll the bottom, where you’ve put the stuffing, then fold the sides and roll the rest. Do it quite tight, but gentle not to break the cabbage. Do the same with all the cabbage leaves and all the stuffing.

Take a large pot or a deep pan, would be great if it would be a non stick. Melt the second spoon of fat. Put all your cabbage rolls, ideally next to each other. Then fry them slightly on both sides.

Pour the broth, so it covers the rolls and cover the pot with a lid. Simmer on a very small heat for about 30 to 50 minutes – depends of the size of the rolls. Add some passata (or tomato paste) and give it another 10 minutes. At the end add some coconut milk, and if you like the sauce to be more on a thick side, add one or two teaspoons of coconut flour.

For me the best tastes reheated, when sauce gets the flavor from cabbage. Enjoy!