Keto Meatloaf with Eggs
A delicious gluten free low carb meatloaf stuffed with hard boiled eggs.
Servings 6 servings
- 1/2 onion
- 120 g cabbage about 1/8 head
- 4 cloves garlic
- 1 tbsp olive oil
- 300 g ground chicken
- 630 g ground pork
- 3 tbsp chopped parsley
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp mustard powder
- 1 tbsp worcestershire sauce
- 4 hard boiled eggs boiled 6 minutes exactly and peeled
- 4 tbsp reduced-sugar ketchup or crushed tomatoes with Italian seasoning
Preheat the oven to 180C/350F.
Thinly mince the onion, cabbage and garlic. In a frying pan, combine the minced veggies with the olive oil and cook on medium heat until soft.
In a large bowl, combine the ground meat, parsley, cooked veggies and spices. Knead with your hands until perfectly combined.
Add half the meatloaf mixture to an 8x4 inch bread loaf pan. Add the four hard boiled eggs on top of the meat and cover with the other half of of the meat completely.
Spoon the ketchup all over the meatloaf. Cover with aluminum foil and place in the oven to bake for 45 minutes.Take it out of the oven and let cool 10 minutes before taking it out of the bread loaf pan and serving.
Serving: 1serving | Calories: 481kcal | Carbohydrates: 5.05g | Protein: 35.55g | Fat: 34.43g | Saturated Fat: 11.41g | Polyunsaturated Fat: 4.16g | Monounsaturated Fat: 15.42g | Cholesterol: 243mg | Sodium: 905mg | Potassium: 531mg | Fiber: 0.8g | Sugar: 2.98g | NET CARBS: 4.25g