Description

This meatloaf offers a delightful variation on a classic comfort food, carefully crafted to suit specific dietary needs. Ground meat forms the heart of this dish, enriched with a medley of fresh herbs and bound together with eggs and almond flour, creating a moist and flavorful base. A savory mushroom mixture, spread generously across the surface, elevates the meatloaf with its earthy depth.

The entire combination is then rolled into a log shape, ready for baking. While requiring some hands-on involvement, the recipe remains approachable for cooks of all skill levels. The transformation of the mushroom mixture into a paste is easily achieved with a food processor or blender, ensuring a smooth and consistent texture.

Baked to perfection in a loaf pan, the meatloaf emerges tender and aromatic. The beauty of this recipe lies in its adaptability. While traditionally made with beef, alternative ground meats like chicken or turkey work equally well, offering a lighter twist.

Similarly, dried herbs can stand in for fresh ones, ensuring the recipe remains accessible regardless of ingredient availability. The result is a deeply satisfying dish, perfect for a comforting family meal or a special occasion. Leftovers, if there are any, store beautifully.

Simply keep the meatloaf in an airtight container in the refrigerator for up to five days. For longer storage, freezing is an excellent option, preserving the meatloaf's flavor and texture for up to three months. To freeze individual portions, pre-slice the meatloaf and separate each slice with baking paper to prevent sticking.

Reheating is a breeze – simply thaw the meatloaf and warm it in the oven until heated through, restoring its original tenderness and flavor. Enjoy this flavorful and adaptable meatloaf, a true testament to the enduring appeal of classic comfort food.

Preparation Time

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Nutrition Information

Per 1 slice serving

Calories

350 Kcal

Carbs

5 g

Fiber

2 g

Sugar

2 g

Protein

30 g

Fats

25 g

Saturated Fats 10 g

Unsaturated Fats 12 g

Cholestrol 120 mg

Sodium 400 mg

Potassium 350 mg

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Name: Keto Kosher Beef and Mushroom Meatloaf Roll
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 slice
Cuisine: Lunch
Ingredients: 3 tbsp Olive oil; 0.25 cup Onion, white, yellow or red, raw; 3 cup, chopped Mushrooms; 2 clove Garlic, fresh; 1 tbsp Thyme Fresh Or Raw Herb; 500 g Hamburger or ground beef, 90% lean; 0.33 cup Almond flour; 2 medium Raw egg; 1 tsp Garlic, powder; 0.5 tsp Salt, sea salt; 0.25 tsp Black pepper, ground

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Ingredients

Olive oil

3 tbsp

Onion, white, yellow or red, raw

0.25 cup

Mushrooms

3 cup, chopped

Garlic, fresh

2 clove

Thyme Fresh Or Raw Herb

1 tbsp

Hamburger or ground beef, 90% lean

500 g

Almond flour

0.33 cup

Raw egg

2 medium

Garlic, powder

1 tsp

10.

Salt, sea salt

0.5 tsp

11.

Black pepper, ground

0.25 tsp

Instructions

Finely dice the onion and finely chop the mushrooms, and set them aside. Heat the olive oil in a large frying pan set over medium-high heat. First add the onion and saute until soft. Add the mushrooms and cook for 8-10 minutes until soft. Mince the garlic and add this to the mixture along with the fresh thyme.

Transfer half of the mushroom mixture into a blender or food processor and blitz until a smooth paste. Return the smooth mixture to the pan with the more textured mushrooms and mix through. Set it aside.

Preheat the oven to 375F/ 190C. Roughly chop the parsley. In a large bowl place the ground beef, almond flour, 2 eggs, ground almonds, parsley, garlic powder, sea salt, and a good grind of black pepper.

Line a baking tray with baking paper. Use your hands to thoroughly combine all the ingredients together. Pat the beef mixture into a rectangular shape, about half an inch in thickness.

Grease a loaf tin with olive oil and set it aside. Spread the mushroom paste evenly over the surface. Start from the short length of the rectangle and use the baking paper as a guide. Roll the meat over itself.

Transfer the meatloaf roll into the loaf tin. Brush with olive oil and a sprinkle of sea salt. Roast in the center of the oven for 30-35 minutes until browned and cooked through.

Remove from the oven and leave to rest for 10 minutes before slicing and serving. Garnish with some fresh sprigs of thyme. Enjoy hot or cold and serve with veggies or salad of choice.

Keto Kosher Beef and Mushroom Meatloaf Roll Recipe